This simple homemade pineapple ice cream recipe features crushed canned pineapple, combined with a surprising ingredient that adds an extra layer of flavor. For the best results, chill the mixed ingredients before churning. This step helps the ice cream freeze more quickly, resulting in a creamier texture.
Updated Recipe for Pineapple Ice Cream
This recipe for homemade pineapple ice cream enhances the vibrant pineapple flavor by doubling the amount of crushed pineapple compared to the original recipe. It also includes an unexpected ingredient that further elevates the pineapple taste.
Pineapple Topping for Pineapple Ice Cream
The secret ingredient in this ice cream is an entire jar of pineapple ice cream topping. I discovered just how flavorful this topping can be when I created a pineapple salad dressing, which is packed with pineapple bits and bursting with flavor! If needed, you can substitute a jar of pineapple preserves for the topping; just be sure to choose preserves without strong spices so they won’t alter the ice cream’s taste.
Chill the Ice Cream Mix for Pineapple Ice Cream
After mixing all the ingredients, refrigerate the mixture until chilled, or chill each ingredient separately before combining them. Cold ingredients promote faster freezing of the ice cream, resulting in smaller ice crystals and a creamier texture. Additionally, if you’re using an old-fashioned ice cream cylinder packed with ice and salt for churning, be sure to chill the cylinder as well.
How Did Pineapples Get Their Name?
Pinecones were first called pineapples in the 14th century. At the time, the word “apple” was used by medieval botanists to describe any foreign “fruit” on a tree. However, eventually, pinecones were determined not to be a type of fruit, and the name was passed on to the tropical fruit we now know as pineapple.
Another Name for Pineapples
Before they were known as pineapples, these tropical fruits were called “ananas,” a name still used in many non-English speaking regions around the world today. Interestingly, while “ananas” sounds like “bananas” without the ‘B’, the two fruits are not botanically related.
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Pineapple Ice Cream
Equipment
- ice cream maker
Ingredients
- 3 cups whipping cream
- 2 cups whole milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- (2) 8-ounce cans crushed pineapple in juice (do not drain the juice)
- (1) 12-ounce jar pineapple ice cream topping (Smuckers brand used)
Instructions
- In a large bowl with a spout, add the whipping cream, milk, sugar, vanilla, and salt.
- Add the canned pineapple with its juice and the pineapple topping. Stir well until the sugar is dissolved.
- Add this mixture to an ice cream freezer and process according to the manufacturer's instructions until the ice cream is frozen.