Homemade Pineapple Ice-cream
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.
sweetened condensed milk
of a medium pineapple cut in cubes
(approx. 2.5 cups fresh or about 3 cans pineapple chunks)
Yellow food color
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 ¼ cup of water (see note 2)
Transfer pineapple purée to a sauce pan and cook until the pineapple reduces in size to about ½ 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.
You can leave out the core of the pineapple and use only the soft part
Leave water out if using a food processor or a strong blender.
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No churn ice cream, pineapple ice cream
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