This creamy, tropical, and refreshing Pineapple Ice Cream is made with real pineapple, heavy cream, and egg yolks for a deliciously scoopable summer flavor that is perfect for ice cream enthusiasts. It’s an ideal treat for hot summer days when you want a taste of paradise in a bowl or on a cone. If you are pineapple-obsessed like we are, be sure to also try our Easy Pineapple Pie, Fresh Pineapple Salsa, and Pineapple Poke Cake! Pineapple is one of our favorite fruits and ice cream is one of my favorite desserts, so it was only a matter of time before I got around to making pineapple ice cream. This one is so, so yummy with such great fruit flavor. I strongly prefer a custard base ice cream both for scoopability and mouthfeel (it’s smoother and creamier than no-cook options) as well as the richness and flavor from the egg yolks. This pineapple ice cream is beyond Dole Whip for all you Disney fanatics. It’s a fantastic base for adding in mix-ins like golden Oreos, macadamia nuts, or chunks of yellow cake (so delicious!).
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Pineapple – I like using crushed pineapple for this recipe but you can see my post on how to cut a pineapple and use the measurements listed in the notes if you prefer to use fresh pineapple instead. Sugar – Regular white granulated sugar gives just the right amount of sweetness to this ice cream base so that the pineapple flavor still takes center stage. Lemon juice – Keeps things bright and balanced. Salt – A pinch of salt won’t be super noticeable but it actually makes all the other flavors shine in this pineapple ice cream recipe. Heavy cream & whole milk – Using these two together provides just the right amount of creamy, delicious flavor and texture to your custard ice cream base. Egg yolks – These contribute to the richness, smooth and creamy mouthfeel (a technical ice cream term for the way ice cream feels in your mouth), and scoopability. Vanilla extract – Another balancing ingredient that is a supporting character but important to the overall flavor of the ice cream.
How to Make Pineapple Ice Cream
Be sure to visit Imperial Sugar’s site for the FULL RECIPE and instructions.
Tips for Success
You can use 2 cups of finely chopped fresh pineapple in place of canned pineapple, but I would recommend letting it cook a little longer – more like 10-15 minutes to soften and break down the fresh pineapple a little more. Let the ice cream sit on the counter for 10-20 minutes to warm up slightly for easier scooping.
Storage Instructions
You can store homemade pineapple ice cream in the freezer for about 2 weeks before it starts getting ice crystals on top. I recommend pressing plastic wrap directly against the top of the ice cream and then covering with a lid for the best results so the ice cream surface isn’t exposed to the freezer air. Be sure to stop by Imperial Sugar’s site for the FULL RECIPE. I have partnered with them now for a few years and love their products for my baking needs!
More Ice Cream Recipes
Best Homemade Strawberry Ice Cream Recipe Tutti-Frutti Ice Cream Rainbow Sherbet Toasted Almond Ice Cream Strawberry Cheesecake Ice Cream
Coconut Macadamia Nut Ice Cream
Peach Ice Cream
Fresh Lemon Ice Cream
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
