Description
Creamy, dreamy pineapple ice cream made with fresh fruit. No eggs, just pure pineapple goodness!
Ingredients
Units
Scale
- 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