Pineapple Ice Cream

Fresh Pineapple Ice Cream is creamy, bright, and incredibly easy to make with just a handful of ingredients. This simple custard-style recipe delivers big, real pineapple flavor—no complicated steps required.

Why You’ll Love This Pineapple Ice Cream

• Bright, real pineapple flavor – Made with fresh pineapple (not canned), so the flavor is vibrant and naturally sweet.
• Surprisingly easy custard base – No complicated tempering or ice bath required, but you still get that rich, creamy texture.
• Simple ingredients, big payoff – Just a handful of pantry staples turns into something that tastes special.
• Perfect balance of sweet + tangy – A little lemon juice keeps it from being overly sweet and really makes the pineapple pop.
• Beginner-friendly recipe – If you’re new to homemade ice cream, this is an ideal place to start.
• Nostalgic and unique – Not your everyday vanilla or chocolate—this one feels a little special and memorable.

This Pineapple Ice Cream recipe calls for fresh pineapple, not canned, and very few other ingredients. This is what initially drew me to the recipe, but the flavors and easy process were what kept me coming back.

When I was a kid, Snelgrove Ice Cream was THE place to get any cold treat. They’d been around since my mom was young and my grandma would continue the tradition of taking us there for “ice cream therapy” after any doctor’s appointment, on a hot day, to end a crummy morning, or after this granddaughter got her ears pierced and was trying not to cry from the pain. Snelgrove had one flavor, Green Pineapple, that was irresistible and seemed to be one of every family member’s top three favorite flavors. Snelgrove was also a favorite because they had the most recognizable signage in the area. A car-size double scoop ice cream cone with huge scoops that would periodically be painted different “flavors” over the years.

Reminiscing over green pineapple ice cream was what had me hunting for pineapple ice cream to make for myself. Though this ice cream isn’t green, and the pineapple is blended smooth before adding it to the custard, the flavor still takes me back.

Besides being a delicious, nostalgic, ice cream, this is the easiest of all the ice cream recipes I’ve tried. And I’ve been experimenting a great deal. Some recipes require ice baths, thermometers, and eggs that must gently be tempered. I’ve done all that and love the process whether easy or challenging. But if I could recommend one recipe as a first go into making homemade ice cream, this would be it. Let’s take a look at the easy process.

Ingredients for Pineapple Ice Cream-

Fresh pineapple- Make sure your pineapple isn’t over or under ripe. Perfect pineapple for the ice cream is sweet, very juicy, no brown spots when cut, or very few. Cut off all of the skin, including the brown points that go further into the pineapple.

Heavy cream and whole milk- Don’t skimp here because the fat content helps make a very luscious ice cream.

Granulated sugar- The pineapple is pretty sweet and if you want to decrease the sugar, you could take out a couple tablespoons and it’s still going to be right.

Dash of salt- Salt helps make the pineapple flavor come alive in the ice cream.

Fresh lemon juice- The lemon juice adds a nice brightness to the sweet pineapple.

How to make Pineapple Ice Cream-

The pineapple, sugar, egg yolks, and salt go into a blender and get processed until smooth. Then pour the mixture into a medium saucepan. Heat this mixture over medium-high heat until slowly boiling.

Reduce the heat to medium-low and slowly add the cream/milk mixture to the pineapple mixture. Whisk quickly and continue to stir for a couple minutes.

Pour the entire mixture through a mesh strainer into a glass bowl. Cover and refrigerate until cold, then process in your ice cream maker according to manufacturer’s instructions. Note: Though I always pour my mixture through the strainer in this recipe like I do with more traditionally made ice cream, I’ve yet to have my eggs curdle at all like they do in other recipes. Part of the reason to strain is to remove any pineapple fibers that may remain but if you have a powerful blender, you won’t have much of that problem either.

I have both a KitchenAid ice cream attachment and a Cuisinart ice cream maker – I have great success with both of them and would highly recommend either.

Tips for the Best Pineapple Ice Cream

• Use perfectly ripe pineapple
  Look for fruit that’s sweet, juicy, and fragrant with minimal brown spots. Underripe pineapple can taste tart, while overripe can be dull or fermented.
• Blend until completely smooth
  A smooth puree means fewer fibers and a creamier final texture. A high-powered blender works best here.
• Whisk constantly when adding dairy
  This is key to preventing the eggs from curdling. Pour slowly and keep the whisk moving for a silky custard.
• Don’t skip the straining step
  Even if your mixture looks smooth, straining removes any tiny bits of egg or pineapple fiber for a more refined texture.
• Chill the base thoroughly before churning
  The colder your mixture (around 40°F), the better it will churn and set up into creamy ice cream.
• Taste and adjust the lemon juice
  Pineapple sweetness can vary. A little extra lemon juice can brighten the flavor and balance the sweetness beautifully.
• Freeze long enough to fully set
  After churning, give it at least 4 hours in the freezer so the texture firms up and flavors meld.

FAQs

Can I use canned pineapple instead of fresh?

Fresh pineapple is best for the brightest flavor and natural sweetness. Canned pineapple can work in a pinch, but be sure to drain it well and expect a slightly softer, less vibrant flavor.

Do I need to temper the eggs for this recipe?

No traditional tempering is needed. As long as you whisk constantly when adding the cream and milk, the custard comes together smoothly without curdling.

How do I know when the custard is ready?

The mixture should reach a gentle boil and lose its foamy appearance. It will thicken slightly more as it chills in the refrigerator.

Can I make this without an ice cream maker?

This recipe is designed for an ice cream maker for best texture. A no-churn method may result in a more icy consistency since this base relies on churning for creaminess.

Some of you with a lot of experience are going to claim that I didn’t temper the eggs in the usual manner. Didn’t use an ice bath to quickly cool the ice cream base, or even use a thermometer to heat to a certain temperature. Or what about running my finger through the custard on the back of a spoon? I know, right?! That’s what made me skeptical, too! But let me tell you, I’ve made this recipe dozens of times now, and I’ve made several by-the-book recipes from David Lebovitz, Rose Levy Beranbaum, and Alton Brown, to name a few of the best. Recipes from these experts, using all the tools, and taking every step is also a fun adventure in ice cream making. But when I need something quick, but still want a custard base, this is my go-to recipe. I hope you’ll give it a go. You’re going to love it. Again and again.

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4.25 from 4 votes

Pineapple Ice Cream

This recipe calls for fresh pineapple rather than canned. The pineapple, sugar, and egg yolks get processed in a blender before being added to the cream and whole milk. The entire process is easy, foolproof and quick. The finished ice cream is fresh and delightful.

Course Dessert, Ice cream

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

1 day day

Total Time 1 day day 15 minutes minutes

Servings 6 people

Calories 354

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• 2 cups fresh pineapple chunks or chopped
• 1 cup granulated sugar
• 4 egg yolks
• ⅛ tsp salt or to taste
• 1 cup heavy whipping cream
• 1 cup whole milk
• 1 tbsp fresh lemon juice more to taste

Instructions

• Add the fresh pineapple, sugar, egg yolks and salt to the jar of a blender or food processor. Blend until smooth.
  2 cups fresh pineapple, 1 cup granulated sugar, 4 egg yolks, ⅛ tsp salt
• Place the heavy cream and milk in a 2 cup glass measuring cup. Set aside.
  1 cup heavy whipping cream, 1 cup whole milk
• Pour the pineapple mixture into a medium sauce pan and heat the sauce pan to medium-high heat and cook until the mixture heats to a low boil and is no longer foamy, stirring constantly with a rubber spatula.
• Slowly pour the heavy cream/milk mixture into the pineapple mixture, whisking constantly as you pour so the eggs don't curdle. Stir until thoroughly mixed into one consistent color.
• Place a strainer over a medium glass mixing bowl or 4 cup glass measuring cup. Pour the custard through the strainer into the bowl/cup to strain out any egg particles that may have curdled and pineapple seeds or fibers. Add the lemon juice. Taste and add more if desired.
  1 tbsp fresh lemon juice
• Cover the bowl/measuring cup with plastic wrap and refrigerate overnight or until the mixture is approximately 40 degrees F.
• The mixture will thicken slightly. Pour into the bowl of an ice cream maker and process according to manufacturer's instructions.
• Place the ice cream into freezer-safe containers and freeze for at least 4 hours or overnight to allow the ice cream to become firm and the flavors to meld together.
• Yields about 1 quart of ice cream, depending on how cold your ice cream maker is and how long you churn it. I have both a Kitchen Aid ice cream attachment and a Cuisinart stand alone ice cream maker. Typically, it takes 20-25 minutes for my ice cream to be soft serve set in either unit.

Equipment

1 Cooking Thermometer

1 2 cup measuring cup

1 Fine mesh strainer

1 Glass mixing bowl

1 Ice Cream Maker

Notes

• Nutrition calculations are for a serving size of about 2/3 cup of ice cream.
• I've never made this particular ice cream without an ice cream maker and I don't know if it would be successful to try making a no-churn method.
• Fresh lemon juice in the recipe really makes the pineapple shine. Add until you're satisfied with the flavor.
• This recipe skips traditional egg tempering. Just whisk constantly when adding the dairy, and you’ll get a smooth, creamy custard every time.

Nutrition Facts

Pineapple Ice Cream

Amount Per Serving

Calories 354 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 11g69%

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 179mg60%

Sodium 81mg4%

Potassium 175mg5%

Carbohydrates 44g15%

Fiber 1g4%

Sugar 42g47%

Protein 5g10%

Vitamin A 854IU17%

Vitamin C 27mg33%

Calcium 99mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Barely adapted from The Kitchen McCabe.