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    You are here: Home / Fruit ice cream / Pineapple Ice Cream

    Pineapple Ice Cream

    Published: Oct 20, 2022 · Modified: Mar 20, 2023 by Sarah Brooks

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    Two scoops of ice cream in a cone garnished with fresh pineapple, with fresh pineapple in the background.

    This homemade pineapple ice cream is full of sweet juicy pineapple flavor that sings of sunshine and summer days. Make mine a double scoop!

    Two scoops of ice cream in a cone garnished with fresh pineapple, with fresh pineapple in the background.
    Two scoops of pineapple ice cream in a cone.
    Jump to:
    • Recipe tips and frequently asked questions
    • Ingredients
    • How to make pineapple ice cream
    • How to serve
    • How to store
    • Looking for more yummy dessert recipes?
    • 📋 Recipe
    • 💬 Comments

    This homemade pineapple ice cream is made with canned pineapple and not eggs for a fresh and easy ice cream. Sometimes also called Philadelphia style, this type of ice cream allows the tropical flavor of the pineapple to shine.

    Looking for more fabulous pineapple recipes? Why not try making my juicy pineapple cherry popsicles, quick and easy grilled pineapple or boozy pina colada ice cream. Delicious!

    Or if you're in the mood for more delectable ice cream check out my full collection of Cuisinart ice cream maker recipes (that work well in other brands ice cream makers too!).

    Recipe tips and frequently asked questions

    Can I make this with fresh pineapple?

    Yes, but with a few caveats. The pineapple must be really ripe, bordering on overripe to be sweet enough. It's even more important to cook the pineapple or the enzyme in the fresh pineapple can make your ice cream bitter. Finally the fresh pineapple may be more fibrous so blitz it really really well and strain.

    Three scoops of ice cream in a bowl with a spoon and fresh pineapple on the side.
    Pineapple ice cream in a bowl.

    Why is my pineapple ice cream bitter?

    Fresh pineapple contains an enzyme called bromelain. This combined with the natural acidity of pineapple can react with the dairy in ice cream, producing a bitter taste. Fortunately bromelain is deactivated by cooking, so this isn't a problem with canned pineapple or with fresh pineapple that's been cooked.

    Will pineapple curdle ice cream?

    Yes bromelain, an enzyme in pineapple can curdle the dairy in ice cream. To stop this from happening you can cook your fresh pineapple before adding to your ice cream dairy, or use canned pineapple.

    Why are there fibers in my ice cream?

    Pineapple is a very fibrous fruit. To reduce the number of fibers and give your ice cream a smoother texture make sure you strain the ice cream mix before churning.

    Ingredients

    Ingredients as per main body of text.

    Canned pineapple: this recipe uses a can of crushed pineapple. This helps add texture and flavor to the ice cream. You could use the same amount of canned pineapple pieces or slices if you can't get crushed pineapple. At a pinch you could try using the same amount of pineapple juice.

    Lemon juice: a splash of fresh lemon juice helps the pineapple flavor shine. Its also delicious with fresh lime juice.

    Thickened cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping or whipping cream which is similar.

    Milk: this recipe uses full-fat milk with a fat content of about 3.5%.

    Graduated sugar: also called white sugar, is best in this recipe. You could use castor sugar if you prefer or experiment with brown sugar to give the ice cream some caramel notes.

    Tapioca starch: is a natural and accessible way of both thickening and stabilizing the ice cream. If you can't get tapioca starch you can use arrowroot powder or cornflour in the same volume.

    Glucose syrup: also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoopability of the ice cream.

    You can substitute with the same amount of light corn syrup or powdered dextrose. Measure carefully, preferably using a digital kitchen scale, and don't add too much or your ice cream will melt in a red hot minute!

    How to make pineapple ice cream

    See the full recipe card at the end of the post for ingredient amounts and instructions.

    Tip the whole can of crushed pineapple into a deep-sided jug you can use an immersion blender in. Blend very well. Put the blended pineapple into a small pot on the stove and simmer for about twenty minutes, stirring frequently until the total volume has reduced to about 1 cup. Cool.

    Measure the tapioca starch into a small bowl. Measure out the milk, then add a couple of tablespoons of the milk into the bowl with the tapioca starch. Mix well to form a slurry and get out all the lumps.

    Process shots: blending pineapple before cooking down, mixing tapioca starch and mil, adding cream, milk, sugar, glucose syrup and tapioca starch slurry to pot.

    Add the milk, cream, sugar and glucose syrup to a small pot on the stove. When measuring the glucose syrup ideally use a digital kitchen scale, otherwise make sure it's a flat half a tablespoon. Heat on medium and stir well until all the sugar and syrup are fully dissolved.

    Process shots: slicing lemon to juice, straining blended, reduced pineapple, adding ice cream mix to cooled pineapple, adding lemon juice.

    Add tapioca starch slurry and stir well for a few minutes on medium-low heat. Remove from heat and allow to cool for a few minutes. Strain the cooled reduced pineapple to get out the fibers. Add the cooled ice cream mix to the cooled, reduced, strained pineapple and blend well until smooth. Add the lemon juice and mix well. Cover and chill in the ice cream mix fridge for at least four hours, ideally overnight.

    Put your ice cream storage container into the freezer to chill. If you are using a self-chilling churner turn it on ten mins before to chill. Churn the ice cream. It will be the consistency of soft-serve when done. Transfer to the chilled ice cream container, cover and freeze for at least four hours, or until firm.

    How to serve

    Ice cream in an ice cream scoop, with fresh pineapple and ice cream cones on the side.
    Scooping pineapple ice cream.

    To serve remove from the freezer, scoop and enjoy. Fabulous on its own or with some extra chopped pineapple sprinkled over the top. Delicious!

    How to store

    You can store this ice cream in an air-tight container in the freezer for two up to weeks for the best texture. It will still taste good after this but may become icier over time.

    Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

    Looking for more yummy dessert recipes?

    Why not try making

    • Pineapple Cherry Popsicles
    • Pina Colada Popsicles
    • Lemon Ice Cream
    • Mango Ice Cream
    • Passion Fruit Ice Cream
    • Melon Ice Cream

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Scoop of ice cream in a bowl, garnished with fresh pineapple and fresh pineapple in the background.
    Bowl of pineapple ice cream.

    📋 Recipe

    Close up three scoops of ice cream in a bowl with a spoon and fresh pineapple on the side.

    Pineapple ice cream

    Author: Sarah Brooks
    This homemade pineapple ice cream is full of sweet juicy pineapple flavor that sings of sunshine and summer days. Make mine a double scoop!
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe Rate Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Chilling time 4 hours hrs
    Course Dessert, Snack
    Cuisine American
    Servings 6 serves (â…” cup each)
    Calories 356 kcal

    Equipment

    • ice cream maker/churner

    Ingredients

    • 1 can (15oz/432gms or ¾ of a 20oz can) crushed pineapple
    • 2 teaspoons (5gms) tapioca starch
    • ¼ cup full fat milk
    • 2 cups (500mls) thickened cream
    • ½ cup (110gms) white sugar
    • ½ flat tablespoon (15mgs) glucose syrup
    • 2 teaspoons (10mls) fresh lemon juice

    Instructions
     

    • Tip the whole can of crushed pineapple into a deep-sided jug you can use an immersion blender in. Blend very well.
    • Put the blended pineapple into a small pot on the stove and simmer for about twenty minutes, stirring frequently until the total volume has reduced to about 1 cup. Cool and strain the pineapple.
    • Measure the tapioca starch into a small bowl. Measure out the milk, then add a couple of tablespoons of the milk into the bowl with the tapioca starch. Mix well to form a slurry and get out all the lumps.
    • Add the milk, cream, sugar and glucose syrup to a small pot on the stove. Heat on medium and stir well until all the sugar and syrup is fully dissolved.
    • Add tapioca starch slurry and stir well for a few minutes on medium-low heat. Remove from heat and allow to cool for about few minutes. Add to the pineapple and blend well until smooth. Add the lemon juice and mix well. Chill in the fridge for at least four hours, ideally overnight.
    • Put your ice cream storage container into the freezer to chill. If you are using a self-chilling churner turn it on ten mins before to chill. Churn the ice cream. It will be the consistency of soft-serve when done.
    • Transfer to the chilled ice cream container, cover and freeze for at least four hours, or until firm.
    • To serve remove from the freezer, scoop and enjoy. Fabulioius on its own or with some extra pineapple sprinkled over the top. Delicious!

    Notes

    • I used one can of crushed pineapple (approx 15oz or 432gms).  If you can't get a can this size you can use ¾ of a 20oz can instead.  Or add the full 20oz can and reduce the pineapple more.  
    • In theory you could make this with fresh pineapple, but you will need to make sure its very very ripe and blend it very well to deal with the unsoftened pineapple fibers.
    • If you don't use glucose syrup your ice cream may freeze a little firm.  Put it in the fridge for about ten minutes to make it soft enough to scoop (this is better than leaving it on the bench because it will soften uniformly). 

    Nutrition

    Calories: 356kcalCarbohydrates: 24gProtein: 3gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 25mgPotassium: 93mgFiber: 0.01gSugar: 23gVitamin A: 1176IUVitamin C: 1mgCalcium: 65mgIron: 0.1mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: canned pineapple ice cream
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    Three scoops of ice cream in a bowl with a spoon and fresh pineapple on the side, with text overlay, pineapple ice cream, KCAEIC.

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    Scoops of pineapple ice cream.

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    Two scoops of ice cream in a cone garnished with fresh pineapple, with fresh pineapple in the background.
    Sarah and Damian eating ice cream
    Ice cream from my favorite ice cream shop on our wedding - we even gave the guests gift vouchers for ice cream!

    Hi I’m Sarah and welcome to Keep Calm and Eat Ice-cream.

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