Pineapple Ice Cream Recipe

Pineapple Ice Cream

Pineapple Ice Cream

This delicious ice cream is creamy and bursting with pineapple flavour. If you like pineapple, then this ice cream is for you!

This recipe is made without an ice cream maker! All you need is ripe, sweet pineapples, condensed milk, and cream to make this homemade treat! This ice cream is creamy, scoopable and indulgent.

Pineapple is one of my favourite fruits. I can eat it in galloons! When I was growing up my favourite ice cream used to be pineapple ice cream from a popular eatery in Delhi called Nirula’s.  My bhabie (sister-in-law) loved this flavour too and we would often buy big tubs to eat at home. Even now whenever I go to India my bhabie would always have a tub of ice cream waiting in the freezer for me.

Just thinking about those moments puts a smile on my face! I have soo many wonderful memories associated with pineapple that I have written this whole recipe with a massive smile reminiscing those moments.

I would recommend using ripe pineapples as they will be sweeter. The other two simple ingredients are condensed milk and double cream. Whipping the cream aerates the mixture and the condensed milk gives the ice cream its creamy texture. This rich and creamy recipe bursting with flavour is a simple recipe and studded with chunks of juicy pineapples.


1 cup double cream
2 pineapples (4 cups pineapple puree)
1 cup condensed milk
1 cup finely chopped pineapple (tinned)
¼ teaspoon pineapple essence (optional)



Puree the chopped pineapple in a blender until smooth, about 30 seconds.

Pour through a fine strainer into a small saucepan and discard the solids from the sieve. This should be approximately 4 cups of puree.


Bring puree to a boil over medium-high. Boil it on low heat stirring occasionally for 40-45 minutes or until all the water has evaporated. The best way to check if it is ready is by scraping a spoon through the puree and it leaves a clear trail with no water then its ready. It should yield approximately 1 cup of pineapple paste.

Remove from heat and let it cool completely to room temperature.


Drain the chopped tinned pineapple and warm them in a non-stick pan over low heat for 15-20 minutes. This helps in evaporating the excess water and hence the ice cream will be creamier with no ice crystals.


Whisk the cream until soft peak.


Fold the pineapple puree, condensed milk, pineapple essence and pineapple pieces gently with the whisked cream.


Pour into a container preferably with a lid and freeze for 5-6 hours. Leave the ice cream to stand for 5 minutes before scooping.

Pineapple Ice cream is ready!

Tips & Variations

  1. The most important thing in this recipe is to use ripe juicy pineapple.
  2. You can also add some food colour to the ice cream if you wish. I quite like the use of saffron for colour and taste hence I do not use food colouring.
  3. If the ice cream is frozen for 12 – 18 hours, the ice cream only needs a couple of minutes to soften before being easy to scoop and serve. After that, the ice cream becomes harder and will need around 5 minutes.
  4. Adjust the sweetness according to your taste and the variety of pineapple that you have used. Some pineapples are sweeter than the others hence you will have to taste the mix before freezing. To sweeten it I would suggest using some honey.
  5. Make sure to only whisk the cream to soft peak as at that point it is easier to fold in the other ingredients. If the cream is over whisked it can very quickly either split or the ice cream will taste grainy.
  6. The cream must be cold when you start, or it will not whip correctly. I always put the cream in the freezer for 15-20 minutes before whisking and it helps in quick smooth whisking.
  7. Glass or metal bowls are preferred when whipping cream. Copper bowls and plastic bowls can create problem with the chemical reaction.
  8. Chill the bowl you’ll use for whipping and the whisk or beater, as well and that helps in easy whisking.
  9. To check if the cream has reached soft peak is if you swirl it with a spoon it will gently hold the shape.
  10. I would suggest using the best quality double cream for the recipe. Double cream is easier to whip and holds its whipped form better thereby making the ice cream lighter and smoother in texture.
  11. If you are using one those big chest drawer freezers, I would suggest using a parchment paper over the ice cream’s surface before freezing to prevent contact with air and crystals forming.

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