This pineapple ice cream is rich, creamy, and packed with bright tropical flavor. Caramelized pineapple chunks add deep sweetness, while a smooth pineapple purée creates beautiful swirls throughout a luscious no-churn ice cream base. Finished with toasted coconut, this dessert is indulgent, refreshing, and perfect for warm days or special occasions.
Why You’ll Love This Recipe
This recipe delivers a gourmet-style ice cream without the need for an ice cream machine. The caramelization process intensifies the natural sweetness of the pineapple, balancing its acidity perfectly. The combination of whipped cream, condensed milk, and coconut milk creates a smooth, scoopable texture that stays creamy in the freezer. Each bite offers contrast from soft ice cream, fruity ribbons, and subtle crunch from toasted coconut.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the caramelized pineapple chunks
1 medium ripe pineapple (about 900 g), peeled, cored, and cut into 1 cm chunks
50 g light brown sugar
15 g unsalted butter
1 pinch sea salt
For the pineapple purée
½ of the cooked caramelized pineapple chunks
1 tablespoon fresh lime juice
For the ice cream base
600 ml heavy whipping cream, well chilled
397 g sweetened condensed milk
1 teaspoon pure vanilla extract
½ teaspoon fine sea salt
60 ml full-fat coconut milk, well shaken
For the toasted coconut
50 g unsweetened shredded coconut
Directions
Begin by lining a baking sheet with parchment paper. In a large skillet over medium-high heat, melt the butter, then add the pineapple chunks, brown sugar, and sea salt. Cook for 15 to 20 minutes, stirring occasionally, until the pineapple releases its juices and becomes golden and caramelized. Spread the pineapple onto the prepared baking sheet and allow it to cool completely. Once cooled, divide the pineapple into two equal portions.
To toast the coconut, wipe the skillet clean and place it over medium-low heat. Add the shredded coconut and stir continuously for 3 to 4 minutes until lightly golden and fragrant. Transfer immediately to a plate and let it cool fully.
Place one half of the cooled caramelized pineapple into a blender with the lime juice and blend until completely smooth. Set the purée aside.
In a chilled mixing bowl, whip the heavy cream until firm peaks form. In another bowl, whisk together the sweetened condensed milk, vanilla extract, sea salt, and coconut milk. Gently fold the whipped cream into the condensed milk mixture in three additions, mixing carefully until smooth and airy.
To assemble, pour one-third of the ice cream base into a freezer-safe loaf tin. Spoon over half of the pineapple purée, then sprinkle with one-third of the remaining pineapple chunks and toasted coconut. Gently swirl once or twice. Repeat with another layer, then finish with the remaining base, pineapple chunks, and coconut. Cover the surface with parchment paper, seal tightly, and freeze until firm.
Servings and timing
Yield: approximately 1.5 liters, about 10 servings
Active time: about 45 minutes
Freezing time: at least 8 hours
Total time: approximately 8 hours 45 minutes
Difficulty level: Intermediate
Variations
For a lighter tropical flavor, replace half of the heavy cream with additional coconut milk. Mango or passion fruit purée can be used in place of pineapple for a different fruit swirl. For added texture, chopped roasted almonds or cashews can be folded into the final layer before freezing.
Storage/Reheating
Store the ice cream in an airtight, freezer-safe container for up to 2 weeks. For best texture, press parchment paper directly onto the surface before sealing. Allow the ice cream to sit at room temperature for 10 to 15 minutes before scooping. Reheating is not recommended.
FAQs
Can I use canned pineapple instead of fresh?
Fresh pineapple is recommended for the best flavor and texture, as canned pineapple contains extra moisture and less acidity.
Why must the pineapple cool completely?
Warm pineapple will melt the whipped cream and cause the ice cream base to lose volume and creaminess.
Is an ice cream machine required?
No, this is a no-churn recipe designed to freeze smoothly without special equipment.
How do I get clean swirls?
Use a knife or skewer and make only one or two gentle passes through the layers.
Can I reduce the sweetness?
You may slightly reduce the brown sugar, but the condensed milk is essential for texture and sweetness balance.
Does the ice cream become icy?
When properly folded and sealed, the high fat content prevents icy texture.
Can I skip the toasted coconut?
Yes, the ice cream will still be delicious, though the coconut adds flavor and contrast.
How long should I soften before serving?
About 10 to 15 minutes at room temperature is ideal.
Can I double the recipe?
Yes, as long as you have sufficient freezer space and containers.
Is this recipe suitable for make-ahead desserts?
Absolutely, it is ideal for preparing one or two days in advance.
Conclusion
This pineapple ice cream combines rich creaminess with vibrant tropical flavor for a dessert that feels both refreshing and indulgent. With caramelized fruit, silky swirls, and toasted coconut in every scoop, it is a standout treat that’s well worth the effort and sure to impress anyone who tastes it.
This rich and creamy no-churn pineapple ice cream is swirled with caramelized pineapple purée and topped with toasted coconut. It’s a tropical dessert that’s both refreshing and indulgent, perfect for warm weather or make-ahead entertaining.
Author:Sophia
Prep Time:45 minutes
Cook Time:0 minutes
Total Time:8 hours 45 minutes
Yield:1.5 liters (about 10 servings)
Category:Dessert
Method:No-Churn Freeze
Cuisine:Tropical
Diet:Gluten Free
Ingredients
1 medium ripe pineapple (about 900 g), peeled, cored, and cut into 1 cm chunks
50 g light brown sugar
15 g unsalted butter
1 pinch sea salt
1 tablespoon fresh lime juice
600 ml heavy whipping cream, well chilled
397 g sweetened condensed milk
1 teaspoon pure vanilla extract
½ teaspoon fine sea salt
60 ml full-fat coconut milk, well shaken
50 g unsweetened shredded coconut
Instructions
In a skillet, melt butter over medium-high heat. Add pineapple chunks, brown sugar, and sea salt. Cook for 15–20 minutes, stirring occasionally, until caramelized and golden.
Transfer cooked pineapple to a parchment-lined baking sheet and cool completely. Divide into two portions.
In a clean skillet, toast shredded coconut over medium-low heat for 3–4 minutes, stirring constantly. Transfer to a plate and let cool.
Blend half the cooled pineapple with lime juice until smooth. Set aside as the purée.
In a chilled bowl, whip heavy cream to firm peaks. In another bowl, mix condensed milk, vanilla, sea salt, and coconut milk.
Gently fold whipped cream into condensed milk mixture in three additions until light and smooth.
To assemble, pour one-third of the ice cream base into a freezer-safe loaf tin. Spoon over half of the purée, then sprinkle with one-third of the remaining pineapple chunks and toasted coconut. Swirl lightly.
Repeat with another layer, then finish with remaining base, pineapple chunks, and coconut.
Cover with parchment paper and freeze for at least 8 hours or until firm.
Notes
Ensure pineapple is fully cooled before blending or layering to avoid melting the ice cream base.
Use a skewer for gentle swirling to create distinct fruit ribbons.
Let ice cream sit at room temperature for 10–15 minutes before scooping.
Store in an airtight container with parchment touching the surface to prevent freezer burn.
