I met Nadine while volunteering at the summer fair our town holds every July. She was manning the sno-cone booth, wiping sticky syrup from her hands and laughing like she’d been doing it all her life. We started talking over the whir of ice shavers and kids asking for extra blue raspberry.
She mentioned she was from the Caribbean and missed the simplicity of her island desserts—cool, fruity things that didn’t take a lot of ingredients but made people pause with the first bite. One of her favorites? Pineapple ice cream. She said it with a kind of fondness that made me scribble the idea down on a napkin and tuck it into my pocket before walking away.
Later that week, when our kitchen was finally quiet after dinner and my youngest was busy making a Lego zoo, I pulled out that note and started experimenting. I didn’t have anything fancy—just a can of crushed pineapple, some juice, and a bit of cream.
The first spoonful reminded me of melted sunshine, and I could already imagine serving it on our next backyard barbecue. No fuss, no eggs, no stovetop stirring—just a blender, a bit of patience, and a craving for something light and tropical. It’s the kind of treat that tastes like it came from a beachside cart but can be made in a regular kitchen on a regular day, which is exactly what most of us need.
Short Description
This creamy 3-Ingredient Pineapple Ice Cream is a no-fuss tropical treat made with just crushed pineapple, pineapple juice, and cream. Perfectly sweet, refreshing, and scoopable—ready in a few easy steps.
Key Ingredients
- 1½ cups pineapple juice
- 1 (20 oz) can crushed pineapple, drained
- ½ cup heavy whipping cream (use coconut cream for a dairy-free version)
Tools Needed
- Ice cream maker (with freezer bowl pre-frozen for at least 24 hours)
- Blender or food processor
- Mixing bowl
- Freezer-safe container with lid
- Spatula or spoon
Cooking Instructions
Step 1: Prep the Ice Cream Maker
Make sure the freezer bowl for your ice cream maker has been frozen solid—at least 24 hours in advance for best results. If it’s not fully frozen, the ice cream won’t churn properly.
Step 2: Blend the Pineapple Base
In a blender or food processor, combine the drained crushed pineapple and pineapple juice. Blend until the mixture is smooth and pourable. You should have a vibrant golden puree.
Step 3: Add the Cream
Pour the pineapple mixture into a mixing bowl. Gently stir in the heavy whipping cream (or coconut cream for dairy-free) until fully combined. Do not overmix—just enough to blend smoothly.
Step 4: Churn
Pour the mixture into your pre-chilled ice cream maker. Churn according to the manufacturer’s instructions, usually around 20 minutes. It should thicken to a soft-serve consistency and expand in volume slightly.
Step 5: Freeze Until Firm
Scoop the churned mixture into a freezer-safe container. Smooth the top, cover, and freeze for 2–3 hours, or until firm enough to scoop. If it becomes too hard, let it sit at room temperature for 10 minutes before serving.
Why You’ll Love This Recipe
– No added sugar needed
– Only three simple ingredients
– Super quick to throw together
– Easy to make dairy-free
– Naturally gluten-free
– Family- and budget-friendly
Mistakes to Avoid & Solutions
Using warm ingredients
→ Solution: Chill the juice and pineapple before blending, especially if your kitchen is warm. This helps the ice cream churn faster.
Overfilling the ice cream maker
→ Solution: Leave room for expansion while churning—don’t fill the bowl more than ¾ full.
Skipping the draining step
→ Solution: Drain the crushed pineapple well. Excess liquid makes the base too runny and can prevent proper churning.
Freezer bowl not fully frozen
→ Solution: Always freeze the bowl for at least 24 hours. Shake it—if you hear sloshing, it’s not frozen enough.
Over-churning
→ Solution: Stop when the texture is like soft serve. Over-churning can make it icy or grainy.
Serving and Pairing Suggestions
Serve this pineapple ice cream on its own in bowls or cones. Want to fancy it up? Top with:
– Toasted coconut flakes
– A drizzle of honey or caramel
– Fresh mint leaves
– Chopped macadamia nuts
Pair with grilled pineapple slices for a tropical dessert plate. It also works beautifully as a palate cleanser between courses at summer dinners. You can even use it as a base for a float with sparkling water or lemon-lime soda!
Storage and Reheating Tips
Store in a freezer-safe, airtight container for up to 1 week.
Cover the surface of the ice cream with plastic wrap before sealing the lid to prevent freezer burn.
To serve, let it sit at room temp for 10–15 minutes for easier scooping.
Do not microwave—thaw gently on the counter for the best texture.
FAQs
1. Can I make this without an ice cream maker?
Yes! Blend everything and pour into a loaf pan. Freeze, stirring every 30 minutes for 2–3 hours to break up ice crystals.
2. Is this sweet enough without added sugar?
Absolutely. The natural sugars in pineapple juice and fruit provide plenty of sweetness.
3. Can I use fresh pineapple instead of canned?
Yes, but make sure to remove the core and blend well. You may need to add extra juice to help it blend smoothly.
4. How do I make it vegan?
Use full-fat canned coconut cream in place of heavy cream. It adds richness and a lovely flavor twist.
5. My ice cream is icy—what went wrong?
Too much liquid or not enough fat can cause iciness. Make sure to drain the pineapple well and use heavy cream or coconut cream.
Tips & Tricks
For creamier texture, use chilled ingredients and churn immediately after mixing.
Want a firmer scoop? Freeze overnight, then thaw slightly before serving.
Use silicone spatulas to avoid scratching your ice cream maker bowl.
Add mix-ins (like coconut or crushed cookies) in the last 2 minutes of churning.
Recipe Variations
1. Coconut-Pineapple Ice Cream
Swap heavy cream with ½ cup full-fat coconut cream
Add ½ tsp vanilla extract and ¼ cup shredded coconut
Churn and freeze as directed
2. Pineapple-Mango Ice Cream
Use 1 cup drained crushed pineapple + 1 cup chopped mango
Blend with 1¼ cups pineapple juice and ½ cup cream
Churn and freeze as normal
3. Spiced Tropical Twist
Add ¼ tsp ground ginger and a pinch of cinnamon to the blend
Use coconut cream instead of heavy cream for extra depth
Garnish with toasted nuts and a dash of nutmeg
Final Thoughts
That fair was years ago, but I still think of Nadine every time I churn a batch of this ice cream. It’s become one of those recipes I pass along to neighbors, tuck into birthday coolers, and serve on sweltering afternoons when the kids come in flushed and barefoot from the yard. It’s not just a dessert—it’s a little reminder that joy doesn’t need a long ingredient list. Just a few simple things, a good story, and someone to share it with.
3-Ingredient Pineapple Ice Cream
Ingredients
- 1½ cups pineapple juice
- 1 20 oz can crushed pineapple, drained
- ½ cup heavy whipping cream use coconut cream for a dairy-free version
Instructions
- Freeze the ice cream maker bowl for at least 24 hours until solid. A partially frozen bowl won’t churn properly.
- Blend drained crushed pineapple and juice until smooth and pourable.
- Stir in heavy cream (or coconut cream) just until combined. Don’t overmix.
- Pour into the frozen bowl and churn for about 20 minutes until thick and creamy.
- Transfer to a container and freeze 2–3 hours. Let sit 10 minutes before scooping if too firm.
