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Pineapple Ice Cream

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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

  1. 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.
  2. Transfer cooked pineapple to a parchment-lined baking sheet and cool completely. Divide into two portions.
  3. In a clean skillet, toast shredded coconut over medium-low heat for 3–4 minutes, stirring constantly. Transfer to a plate and let cool.
  4. Blend half the cooled pineapple with lime juice until smooth. Set aside as the purée.
  5. In a chilled bowl, whip heavy cream to firm peaks. In another bowl, mix condensed milk, vanilla, sea salt, and coconut milk.
  6. Gently fold whipped cream into condensed milk mixture in three additions until light and smooth.
  7. 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.
  8. Repeat with another layer, then finish with remaining base, pineapple chunks, and coconut.
  9. 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.
  • Recipe can be doubled if freezer space allows.

Nutrition

Find it online: https://savorymomskitchen.com/pineapple-ice-cream/