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+ servings
a close up photo of a bowl of pineapple ice cream with fresh pineapple

No-Churn Pineapple Ice Cream

No-Churn Pineapple Ice Cream made with just 6 ingredients, is sweet, creamy, refreshing, and bursting with tropical flavors, made without an ice cream maker.
Course Dessert
Cuisine American
Keyword No-Churn Pineapple Ice Cream
Prep Time 20 minutes
Freeze: 8 hours
Total Time 8 hours 20 minutes
Servings 6 servings
Calories 305kcal
Author Catalina Castravet


  • 2 cups heavy whipping cream cold
  • 1 can 14 oz. sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 can 16 oz. canned crushed pineapple drained


  • In a large bowl, add the whipping cream, and using a hand or stand mixer, beat on medium speed until soft peaks form, about 3-5 minutes.
  • Next, add sweetened condensed milk, zest, juice, and vanilla. Beat on medium speed until fully combined, stop to scrape the sides and bottom of the bowl a few times.
  • Using a rubber spatula, fold in the crushed pineapple.
  • Pour the ice cream mixture into a freezer-safe dish, and cover with plastic wrap or a lid if available.
  • Freeze for 6 to 8 hours or overnight.


Calories: 305kcal | Carbohydrates: 55g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 116mg | Potassium: 491mg | Fiber: 1g | Sugar: 53g | Vitamin A: 379IU | Vitamin C: 11mg | Calcium: 302mg | Iron: 1mg