Pineapple Ice Cream (3 ingredients pink pineapple bing chilling)

This easy 3-ingredient pineapple ice cream recipe teaches us how to make creamy, fluffy, and refreshing bing chilling at home with pineapple, heavy whipping cream, and sugar.

All you will need is a regular blender (doesn’t need to be a high-speed blender) and a hand mixer (or a glass jar). No egg or ice cream machine is needed.

How to make ice cream with fresh pineapple?

A pink pineapple have a pleasant sweet taste with almost no sour or acidic taste. The taste is just like a combination of pineapple and strawberry. Plus its naturally beautiful pink color, isn’t pink pineapple the best fruit for making ice cream?

The only potential problem is that, fresh pineapples contain 87% of water, pink pineapples are even juicier than yellow pineapples. When there is too much water, the ice cream will form large ice crystal particles when it freezes. In that case, instead of being fluffy and creamy, the ice cream will taste like popsicles. 

Therefore, we need to thicken the pineapple paste to around ⅓ of the weight of the original pineapple puree. Specifically, we bring the pineapple puree to a boil, and stir regularly over medium high heat until most of the water has been evaporated. For example, if there’s 600g pineapple puree, you should get about 200g pineapple paste after it’s thickened.

Then we just need to mix the thickened pineapple paste with whipped cream, and freeze the mixture for 4 hours to get a perfectly rich and smooth pink pineapple ice cream.

Can I make ice cream with other fruits?

Yes, sure. In the same way, you can use any fruit you like to make ice cream at home.

Some great options could be mangoes, strawberries, blueberries, raspberries, and honeydews. Simply blend the fruits into puree, thicken the puree to ⅓ of the weight, and mix it with whipped cream.

Note that different fruits will have different sweetness, you may need to adjust the sugar amount in this recipe to your taste. An easy method is tasting the fruit ice cream mixture before freezing it and adding sweetened condensed milk to adjust the sweetness.

Make pineapple ice cream without a blender or hand mixer?

In this recipe, we just need to blend the pineapple into a puree in an applesauce-like texture. It doesn’t need to be an expensive high speed blender.

If you don’t have any type of blender available on hand, you can also use canned crushed pineapple, or use a knife to finely chop a pineapple.

A hand mixer is needed in this recipe for whipping heavy whipping cream until soft peaks form. You can also shake the heavy whipping cream in a mason jar for 3 to 5 minutes until it is thick and fluffy. People are able to shake a jar of heavy whipping cream into butter, making soft-peak whipped cream in this method should be an easier task.

EQUIPMENT you will need:

• blender (or a knife to finely chop the pineapple)
• hand mixer (or a mason jar to shake the heavy whipping cream until fluffy)
• frying pan

INGREDIENTS list:

• 1 pineapple (I used a pinkglow pineapple. Feel free to use a regular pineapple, mangoes, or strawberries instead. We will need to use about 550g fruit puree)
• 1 cup heavy whipping cream (About 230g)
• 4 tbsp granulated sugar (About 50g)

Step-by-step INSTRUCTIONS:

1. Use a large knife to cut off the leaves from the pineapple. Cut the pineapple crosswise into 2 halves.

2. Use a small knife to cut all the way around the edge leaving about ¾” of the outside edge. Slice the pineapple fruit into chunks by making a grid pattern of about 1″ pieces. Be careful not to cut through the peel.

3. Use a spoon to scoop out the pineapple fruit pieces, blend them into puree. Aim for 500g to 600g pineapple puree. (You can also blend strawberries or mangoes into puree to make strawberry or mango ice cream.) Keep the two pineapple peel bowls for later use.

4. Pour the pineapple puree and 2 tbsps of granulated sugar to a nonstick frying pan, bring to a boil over medium high heat, stir regularly for about 15 minutes, or until the puree has been thickened like tomato paste’s texture. (See Note 1)

5. Transfer the pineapple paste to a bowl. Set aside to cool to room temperature. Optionally set the bowl over an ice bath to speed up the cooling process.

6. Add 1 cup of heavy whipping cream, 2 tbsps of granulated sugar, and optionally 1 tsp of vanilla extract to a large mixing bowl. Use a hand mixer to whip the cream until soft peaks form.

7. Add the cooled pineapple paste to the whipped cream, use a hand mixer to whip the mixture until stiff peaks form.

8. Fill the pineapple peel bowls with the pineapple cream mixture, cover with plastic food wrap, keep in the freezer for at least 4 hours before serving.

9. Serve: you can cut the pineapple ice cream into wedges, just like how you cut a watermelon. Or you can use an ice cream scoop to make some ice cream balls.

10. Storage: keep in an air-tight container in the freezer for up to 2 weeks.

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Pineapple Ice Cream (3 ingredients pink pineapple bing chilling)

Ms Shi and Mr He

This easy 3-ingredient pineapple ice cream recipe teaches us how to make creamy, fluffy, and refreshing bing chilling at home with pineapple, heavy whipping cream, and sugar. No egg or ice cream machine is needed.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Freezing Time 4 hours hrs

Total Time 4 hours hrs 55 minutes mins

Course Dessert

Cuisine American, Chinese

Servings 6 servings

Calories 201 kcal

Equipment

• blender
• hand mixer
• frying pan

Ingredients

  

• 1 pineapple (I used a pinkglow pineapple. Feel free to use a regular pineapple, mangoes, or strawberries instead. We will need to use about 550g fruit puree)
• 1 cup heavy whipping cream (About 230g)
• 4 tbsp granulated sugar (About 50g)

Instructions

 

• Use a large knife to cut off the leaves from the pineapple. Cut the pineapple crosswise into 2 halves.
• Use a small knife to cut all the way around the edge leaving about ¾” of the outside edge. Slice the pineapple fruit into chunks by making a grid pattern of about 1" pieces. Be careful not to cut through the peel.
• Use a spoon to scoop out the pineapple fruit pieces, blend them into puree. Aim for 500g to 600g pineapple puree. (You can also blend strawberries or mangoes into puree to make strawberry or mango ice cream.) Keep the two pineapple peel bowls for later use.
• Pour the pineapple puree and 2 tbsps of granulated sugar to a nonstick frying pan, bring to a boil over medium high heat, stir regularly for about 15 minutes, or until the puree has been thickened like tomato paste's texture. (See Note 1)
• Transfer the pineapple paste to a bowl. Set aside to cool to room temperature. Optionally set the bowl over an ice bath to speed up the cooling process.
• Add 1 cup of heavy whipping cream, 2 tbsps of granulated sugar, and optionally 1 tsp of vanilla extract to a large mixing bowl. Use a hand mixer to whip the cream until soft peaks form.
• Add the cooled pineapple paste to the whipped cream, use a hand mixer to whip the mixture until stiff peaks form.
• Fill the pineapple peel bowls with the pineapple cream mixture, cover with plastic food wrap, keep in the freezer for at least 4 hours before serving.
• Serve: you can cut the pineapple ice cream into wedges, just like how you cut a watermelon. Or you can use an ice cream scoop to make some ice cream balls.
• Storage: keep in an air-tight container in the freezer for up to 2 weeks.

Video

Notes

Note 1: 

When there is too much water, the ice cream will form large ice crystal particles when it freezes. In that case, instead of being fluffy and creamy, the ice cream will taste like popsicles. 

Therefore, we need to thicken the pineapple paste to around ⅓ of the weight of the original pineapple puree. For example, if there’s 600g pineapple puree, you should get about 200g pineapple paste after it’s thickened. If you get more than 200g pineapple paste, it means that there’s still too much water in the paste, you should pour it back to the pan to thicken it for a longer time. 

Keyword Bing Chilling, egg free ice cream, Fruit Ice Cream, Pineapple Ice Cream, Pink Pineapple