Pineapple Ice Cream

Sometimes you just need a little pick me up after a long day, and for me it’s usually ice cream. With pineapple chunks and a creamy base, this no churn Pineapple Ice Cream is the treat you need in your life.

close up head on images of homemade ice cream with fruit chunks and rainbow sprinkles


There is something about fresh pineapple that you just can’t beat. Whether you use pineapple juice to make a killer cocktail like a piña colada, pineapple slices to make pineapple upside down cake, or just eat the chunks as is, pineapple definitely gives you a taste of the tropics.

Pineapple Ice Cream

Don’t think of this as something like Disney’s Dole Whip that you get at the Disney park. That is more of a smooth custard like texture. This homemade pineapple ice cream recipe has chunks of real pineapple with a creamy ice cream base.

The best part is that it only takes minutes of prep time, but yields the most delicious creamy texture with the perfect amount of sweetness. And I don’t need to cut open a while pineapple to do it.

homemade pineapple ice cream in a waffle cone with sprinkles

No-Churn vs Churned Ice Cream

There are a few differences between traditionally churned ice cream and no-churn ice cream. Both in the ingredients and the process used to make it.

Traditional ice cream requires a few more ingredients and more equipment to make. Churned ice cream often begins by making a custard with eggs and cream, heating it on the stove and then adding it to an ice cream maker where it is slowly churned while it is frozen.

The process of churning while freezing creates the smooth ice cream and prevents crunchy crystals from forming.

overhead of no churn pineapple ice cream with chunks of pineapple in a loaf pan

No-churn ice cream, on the other hand, requires no heating or special equipment to make. You simply mix the ingredients in a bowl, pour it in a container and toss it in the freezer to set.

There is a definite texture difference between the two with traditional ice cream being a bit firmer and smoother. No-churn ice cream like this Pineapple Ice Cream tends to be fluffier and it will melt quite a bit quicker at room temperature than churned ice cream will.

close up of scoop of homemade no churn ice cream with pineapple chunks


You only need five ingredients in order to make this homemade ice cream.

  • Heavy Whipping cream (heavy cream) – The heavy cream, once whipped, is what will give the ice cream the light and fluffy texture.
  • Sweetened condensed milk – Don’t get this confused with evaporated milk. The sweetened condensed milk helps thicken the mixture and adds the sweetness that ice cream needs.
  • Vanilla extract – make sure it is a pure extract, not imitation. The best way to do this is homemade, of course.
  • Fine Sea Salt (optional)- It is amazing how much of a difference just a pinch of salt can make in any recipe, sweet or savory. It brightens the natural flavors and elevates this recipe to a new level.
  • Pineapple- Canned pineapple works just fine for this recipe. I used a combination of crushed pineapple and pineapple chunks. Crushed pineapple infuses the whole batter with sweet, tropical goodness while leaving behind little flecks of pineapple pieces. Then the top is dotted with pineapple chunks, which is optional, but really drives the point home that this is a tropical, pineapple ice cream.
close up of pineapple flavored ice cream

Can I Use Whipped Cream?

It seems like a simple swap to use pre-whipped whipped cream or whipped topping, however it isn’t that simple.

Whipped cream is already sweetened, so adding this along with the sweetened condensed milk will likely be too sweet.

Whipped topping is also sweetened but made with vegetable oil, which is why it is so stable and doesn’t fall. it tastes great, but this would mean you wouldn’t have a dairy-based ice cream, you’d have oil-based ice cream. Gross.

How to Store No-Churn Ice Cream

Store any un-eaten ice cream in the container you froze it in. Place a piece of parchment paper directly on top of the ice cream, and then wrap the container tightly with plastic wrap, and then again in foil.

All these layers will help prevent ice crystals from forming. Ice Cream is edible for up to 3 months.

overhead of ice cream scooper in a pineapple ice cream recipe on yellow background

More Frozen Desserts

Even though I have sensitive teeth, I still indulge in frozen treats, here are a few more of our fav recipes.

angle of cheesecake milkshake with whipped cream

Cheesecake Milkshake Recipe

Cheesecake Milkshake is a frozen drink made with real cheesecake, sprinkled rim, ice cream and milk. Use flavored cheesecakes for even more fun flavor combinations!
See The Recipe!
overhead shot of maple ice cream in cones

Maple Ice Cream Recipe

This creamy Maple Ice Cream with pecans is a homemade vanilla ice cream flavored with real maple syrup that will knock your fuzzy socks off!
See The Recipe!
close up of oreo milkshake with whipped cream and a cherry

Oreo Milkshake Recipe

With only 6 ingredients you can have the ultimate summer cool down treat with this EASY Oreo Milkshake recipe!
See The Recipe!
waffle cone with homemade pineapple ice cream and text overlay
overhead of ice cream scooper in a pineapple ice cream recipe on yellow background

No-Churn Pineapple Ice Cream

5 from 5 votes
With pineapple chunks and a creamy base, this EASY no churn Pineapple Ice Cream is the treat you need in your life!
Prep Time: 10 minutes
Freezing Time: 12 hours
Total Time: 12 hours 10 minutes
Servings: 10



  • n a large bowl, mix together the sweetened condensed milk, vanilla extract and salt. Set aside.
  • In a stand mixer fitted with the whisk attachment or a large mixing bowl using an electric mixer with the whisk attachment, whip the cream until it is stiff, approximately 2-3 minutes.
  • In batches, gently fold the whipped cream into the sweetened condensed milk mixture.
  • Fold in the crushed pineapple.
  • Pour the mixture into a 9x5x3 bread pan. Place, uncovered, in the freezer for 2 hours.
  • At 2 hours, remove and press the pineapple chunks into the top of the ice cream.
  • Cover with aluminum foil and return to the freezer for 8-12 hours.
  • Scoop and serve!
  • If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.


*This is 1 3/4 cups if you making if from scratch.


Calories: 333 kcal, Carbohydrates: 34 g, Protein: 5 g, Fat: 21 g, Saturated Fat: 13 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Cholesterol: 67 mg, Sodium: 93 mg, Potassium: 279 mg, Fiber: 1 g, Sugar: 33 g, Vitamin A: 840 IU, Vitamin C: 8 mg, Calcium: 155 mg, Iron: 1 mg
Calories: 333
Course: Dessert
Cuisine: American
Keyword: no churn pineapple ice cream, pineapple ice cream
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
collage of homemade no churn pineapple ice cream in a waffle cone
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

5 from 5 votes

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Questions and Reviews

  1. 5 stars
    Love this Pineapple Ice Cream recipe, will make this soon with the kiddos, we love pineapple and never have made a pineapple ice cream, so will be perfect to try this recipe. This looks creamy and flavorful. Thanks for sharing 🙂

  2. 5 stars
    I’ve been mixing pineapple chunks into my vanilla ice cream for years. I can’t wait to make my own real pineapple ice cream!