Pineapple Ice Cream

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Pineapple Ice Cream – A Tropical, Creamy Dream

Introduction

This Pineapple Ice Cream is a luscious, tropical treat that balances the bright tang of fresh pineapple with rich, velvety cream. Whether you’re craving a refreshing summer dessert or a taste of the tropics, this easy-to-make ice cream delivers a burst of sunshine in every scoop. No churn? No problem—this recipe works with or without an ice cream maker!




Origin and Cultural Significance

Pineapple has long been a symbol of hospitality and warmth, and its use in desserts spans tropical cuisines worldwide. From Hawaii’s Dole Whip to the Philippines’ sorbetes, pineapple ice cream variations celebrate the fruit’s natural sweetness and acidity. This version blends classic creamy ice cream techniques with the vibrant flavor of pineapple for a universally loved treat.







Ingredients & Quantity

For the Ice Cream Base:

  • 2 cups heavy cream, chilled
  • 1 can (14 oz) sweetened condensed milk
  • 1 ½ cups fresh pineapple, puréed (or crushed pineapple, drained)
  • 2 tbsp lime or lemon juice (to enhance brightness)
  • 1 tsp vanilla extract
  • Pinch of salt





Optional Add-Ins:

  • ½ cup toasted coconut flakes (for texture)
  • 2 tbsp rum or coconut milk (for depth)
  • 1 tsp grated ginger (for a spicy kick)
  • Fresh mint leaves (for garnish)





Tips for Success

✔ Use ripe pineapple for the sweetest, most vibrant flavor.
✔ Chill all ingredients before mixing for faster freezing.
✔ For smoother texture, strain pineapple purée to remove excess fibers.
✔ No ice cream maker? Freeze in a shallow container, stirring every 30 minutes for 2–3 hours to prevent ice crystals.
✔ Toast coconut flakes lightly for extra aroma and crunch.







Instructions

Step 1: Prep the Pineapple

  • Purée fresh pineapple in a blender until smooth (or use crushed pineapple). For a smoother texture, strain through a fine sieve. Mix in lime juice and set aside.





Step 2: Whip the Cream

  • In a large bowl, whip the heavy cream to stiff peaks. Gently fold in condensed milk, vanilla, and salt until combined.

Step 3: Combine & Freeze





  • Fold the pineapple purée into the cream mixture. Add optional mix-ins like coconut or rum.
  • Pour into a loaf pan or airtight container. Freeze for 6+ hours (or overnight) until firm.

Step 4: Serve




  • Let sit at room temperature for 5–10 minutes before scooping. Garnish with toasted coconut, mint, or a pineapple wedge.

Nutritional Information (Per ½ Cup Serving)

Macronutrients
Calories: ~220 kcal
Protein: ~3g
Carbohydrates: ~20g
Sugar: ~18g
Fats: ~15g
Saturated Fat: ~10g





Micronutrients
Vitamin C: ~30% DV (from pineapple!)
Calcium: ~10% DV

Dietary Adaptations

  • Dairy-Free: Use coconut cream instead of heavy cream and coconut condensed milk.
  • Lower Sugar: Reduce condensed milk by ¼ cup and add a sugar substitute like stevia.
  • Vegan: Swap condensed milk for coconut cream + maple syrup blend.




Conclusion

This Pineapple Ice Cream is sunshine in dessert form—creamy, tangy, and utterly refreshing. With just a handful of ingredients, it’s a fuss-free way to bring tropical vibes to your table.




Recommendation

Serve in waffle cones, alongside grilled pineapple slices, or as a float with coconut water. Perfect for poolside parties or a sweet ending to spicy meals!

Embracing Healthful Indulgence






For a lighter version, blend frozen pineapple with Greek yogurt for a “nice cream” alternative. The natural sweetness of pineapple means you can cut back on added sugars without sacrificing flavor.

🍍 Creamy, dreamy, and packed with tropical bliss!

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