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–+ servings

Homemade Pineapple Ice-cream

Chichi Uguru
This Tropical homemade pineapple ice cream has summer written all over it. All you need is pineapple purée and 2 other ingredients to make this creamy frozen dessert come live in your kitchen.
Prep Time 10 minutes
freeze time 6 hours
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 6
Calories 172kcal

Ingredients

  • 2 cups heavy cream cold
  • 14 oz sweetened condensed milk
  • ½ of a medium pineapple cut in cubes (approx. 2.5 cups fresh or about 3 cans pineapple chunks)
  • a drop Yellow food color (optional)
  • 1 tsp Pineapple flavor

Instructions

  • Put the bowl of your mixer and the whisk attachment in the freezer to chill for at least 30mins
  • Blend pineapple till smooth with about 1/4 cup of water (see note 2)
  • Transfer pineapple purée to a sauce pan and cook until the pineapple reduces in size to about 1/2 a cup. Set pineapple purée aside to cool.
  • Bring out your bowl and whisk from the freezer, pour cold heavy cream. Whip till soft peaks form then turn off the mixer.
  • Mix the pineapple flavor, yellow food color, pineapple purée and sweetened condensed milk thoroughly, then fold the puree mixture into the whipped cream
  • Transfer to an ice cream bowl or loaf pan and cover with a seran wrap and freeze for 4 - 8hrs.
  • Enjoy with melted chocolate, magic shell or coconut shavings.

Notes

 
  1. You can leave out the core of the pineapple and use only the soft part
  2. Leave water out if using a food processor or a strong blender.
Did you make this recipe? Tag @mydiasporakitchen on instagram and hashtag it #mydiasporakitchen

Nutrition

Nutrition Facts
Homemade Pineapple Ice-cream
Amount Per Serving
Calories 172
* Percent Daily Values are based on a 2000 calorie diet.