Pineapple ice cream made with fresh fruit is genuinely different from what you get with canned, and I’ll stand by that. Fresh pineapple has an acidity that cuts through the cream and keeps the flavor bright. True story. Cooking it first with some sugar concentrates it, which is the step most recipes skip in a rush. No eggs in this recipe, which means a cleaner pineapple flavor and less fuss. It does need an overnight chill before churning, so plan ahead.
How to Make Fresh Pineapple Ice Cream
Cook the pineapple first
Thirty minutes on medium heat with some sugar reduces the water content and intensifies the fruit flavor significantly. Puree it smooth after it cools. Raw pineapple contains enzymes that can interfere with dairy, so cooking it also solves that problem before it becomes one.
Chill completely before churning
The base needs to be cold all the way through, not just surface-cool. Overnight is better than four hours if you have the time. A warm base going into the ice cream machine means more ice crystals and a grainy texture rather than a creamy one. 
Fresh Pineapple Ice cream
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Vegetarian
Description
Creamy, dreamy pineapple ice cream made with fresh fruit. No eggs, just pure pineapple goodness!
Ingredients
- 2 cups (473 ml) freshly chopped pineapple
- 0.75 cups (177 ml) sugar
- 1 cups (237 ml) heavy cream
- 1 cups (237 ml) half and half
- 0.5 cups (118 ml) milk
Instructions
- Cook pineapple with 1/4 cup sugar in a medium saucepan over medium heat for 30 minutes.
- Once cool enough to handle, grind the pineapple into a fine puree.
- In a bowl, combine heavy cream, half-and-half, milk, and the remaining sugar. Mix well until the sugar is completely dissolved.
- Add the pineapple puree to the cream mixture and chill overnight, or for at least 4 hours.
- Make ice cream according to the manufacturer’s instructions.
- If you do not have an ice cream machine: Freeze a baking dish. Pour the ice cream mixture into the frozen baking dish and freeze for 45 minutes. Remove, break up the frozen bits with a whisk or spatula. Repeat this process at 30-minute intervals until it is nearly impossible to break apart. Scoop into containers and freeze until ready to serve.
Notes
- For a smoother ice cream, strain the pineapple puree through a fine-mesh sieve after cooking.
- To reduce the sweetness, use less sugar, starting with 1/2 cup total.
- Store leftover ice cream in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 40
- Sodium: 50
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 7
- Carbohydrates: 40
- Fiber: 2
- Protein: 3
- Cholesterol: 20
Frequently Asked Questions
Why do I need to cook the pineapple before adding it to the cream?
Raw pineapple contains bromelain, an enzyme that breaks down proteins in dairy and prevents the ice cream from setting. Cooking the fruit for 30 minutes deactivates the enzyme.
Can I use canned pineapple instead of fresh?
Canned pineapple has already been heat-treated, so it will work. Drain it well and skip the cooking step. The flavor will be milder than fresh, so taste the base before chilling.
How do I store homemade pineapple ice cream?
Press plastic wrap directly against the surface before sealing the container. This prevents ice crystals from forming on top. It keeps well for about two weeks in the freezer.
