Creamy Homemade Pineapple Ice Cream with Fresh Fruit
There is something truly magical about the combination of tropical pineapple and rich, velvety cream. This recipe captures that sunshine-in-a-bowl feeling, offering a perfect balance between the bright acidity of the fruit and the luxurious mouthfeel of a traditional dairy base. Whether you are looking for a way to use up a perfectly ripe pineapple or just want to bring a bit of the islands to your kitchen, this homemade scoop is guaranteed to hit the spot.
Making ice cream at home is a labor of love that pays off in every single bite. By using a fresh pineapple puree that we briefly simmer, we concentrate those tropical sugars and ensure the texture remains smooth rather than icy. It is a wonderful project for a warm afternoon, and the vibrant, natural yellow color makes it a stunning centerpiece for any dessert table. Serve it on its own or alongside a warm slice of coconut cake for a truly decadent experience.
Nutrition (per serving)
Directions
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1
Place the pineapple chunks and 1/4 cup of the sugar in a blender or food processor. Blend until the mixture is completely smooth.
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2
Pour the pineapple puree into a small saucepan over medium heat. Simmer for 8-10 minutes, stirring occasionally, until it has reduced by about a third. This concentrates the flavor and removes excess water. Let it cool completely.
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3
In a large mixing bowl, whisk together the heavy cream, whole milk, the remaining 1/2 cup of sugar, vanilla extract, lime juice, and salt until the sugar has fully dissolved.
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4
Stir the cooled pineapple concentrate into the cream mixture until well combined.
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5
Cover the bowl and chill the mixture in the refrigerator for at least 2 hours, or until it is very cold.
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6
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions, typically about 20-25 minutes.
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7
Transfer the churned ice cream into a freezer-safe container, smooth the top, and freeze for at least 4 hours to reach a scoopable consistency.
Ingredients
- Fresh pineapple, chopped into chunks:2 cups
- Granulated sugar:¾ cup
- Heavy cream:2 cups
- Whole milk:1 cup
- Vanilla extract:1 tsp
- Fresh lime juice:1 tbsp
- Salt:1 pinch
Tips & Notes
- For the smoothest texture, make sure your ice cream maker's bowl has been in the freezer for at least 24 hours before you start.
- If you want a bit of texture, stir in half a cup of finely diced fresh pineapple during the last 5 minutes of churning.
- To prevent the ice cream from becoming too hard in the freezer, you can add a tablespoon of vodka or white rum to the base; it won't affect the flavor but will lower the freezing point.
