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–+ servings
pineapple ice cream

Pineapple Ice Cream

Indulge in the tropical delight of pineapple ice cream. Discover a refreshing, easy-to-make recipe that's perfect for summer and impresses at any occasion.
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Prep Time 15 minutes
Freezing Time 8 hours
Total Time 8 hours 5 minutes
Servings: 4 people
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups fresh pineapple chunks or canned pineapple if fresh isn’t available
  • 1 can (14 oz) sweetened condensed milk
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • Blender or food processor
  • Mixing bowls
  • Whisk or electric mixer
  • Loaf pan
  • Plastic wrap

Method
 

  1. Start by chopping your pineapple into small chunks and blend them until smooth. Strain the puree through a fine mesh sieve to remove any fibrous bits.
  2. In a large mixing bowl, whip the heavy cream until stiff peaks form. Add the vanilla extract and a pinch of salt.
  3. Fold the pineapple puree and condensed milk gently into the whipped cream, being careful not to deflate it. Pour the mixture into a loaf pan and smooth the top.
  4. Cover the pan with plastic wrap and freeze for at least 6 hours, or overnight for best results.

Nutrition

Calories: 230kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 45mgSodium: 60mgPotassium: 100mgFiber: 1gSugar: 24gVitamin A: 2IUVitamin C: 15mgCalcium: 4mgIron: 2mg

Notes

Use ripe pineapples for natural sweetness—you might not even need extra sugar. For an extra burst of flavor, toast some shredded coconut and sprinkle it on top before serving. You can experiment with add-ins like crushed graham crackers or chocolate chips, and serve it in hollowed-out pineapple halves for a fun presentation. Store in an airtight container in the freezer to prevent freezer burn and keep it creamy.
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