Name: Only 5 Ingredients Pineapple Ice Cream
Prep time: 10 min
Cook time: PT-484755H53M19S
Total time: PT-484755H53M19S
Cuisine: Tropical
Ingredients: 3 cups frozen pineapple chunks; 1 can (14 oz) sweetened condensed milk; ½ cup heavy cream; 1 teaspoon vanilla extract; 1 tablespoon lemon or lime juice

Only 5 ingredients and a blender stand between me and this tropical, creamy, homemade pineapple ice cream. It’s sweet, refreshing, and incredibly easy to whip up—no ice cream maker needed. I love making this when I want a cool treat that’s light, fruity, and feels like a mini vacation in a bowl.

Only 5 Ingredients Pineapple Ice Cream

Why You’ll Love This Recipe

I love this recipe because it’s quick, fuss-free, and made with real, simple ingredients. The flavor of the pineapple shines through, and the texture is smooth and scoopable right from the freezer. It’s perfect for summer days, backyard BBQs, or just when I want a tropical treat without a trip to the store or hours of churning.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Frozen pineapple chunks
Sweetened condensed milk
Heavy cream
Vanilla extract
Lemon or lime juice (for brightness)

Directions

I add the frozen pineapple chunks to a high-powered blender or food processor.
I pour in the sweetened condensed milk, heavy cream, vanilla extract, and a splash of lemon or lime juice.
I blend until smooth and creamy, scraping down the sides as needed.
I pour the mixture into a loaf pan or airtight container, smooth the top, and freeze for at least 4–6 hours, or until firm.
When ready to serve, I let it sit for a few minutes to soften slightly, then scoop and enjoy.

Servings and Timing

This recipe makes about 6 servings. It takes 10 minutes to blend everything together, plus 4–6 hours to freeze.

Variations

I swap the heavy cream for coconut cream when I want a dairy-free, tropical twist.
A handful of shredded coconut blended in adds texture and extra island flavor.
I’ve even stirred in some chopped pineapple or mango before freezing for a fruitier bite.
For a frozen yogurt vibe, I replace the heavy cream with plain Greek yogurt.

Storage/Reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. To serve, I let it sit at room temperature for 5–10 minutes for easier scooping—no need to reheat, just thaw slightly and enjoy.

FAQs

Can I use fresh pineapple instead of frozen?

Yes, but I freeze it first. Starting with frozen pineapple helps create the right texture without needing an ice cream maker.

Do I need an ice cream maker?

Nope! This is a blender-only recipe. The ingredients whip up creamy without churning.

Can I make this dairy-free?

Yes! I use coconut milk or coconut cream in place of the heavy cream and a dairy-free sweetened condensed milk substitute.

How sweet is it?

It’s sweet and creamy from the condensed milk, but not overly sugary. I sometimes add a little extra lemon or lime juice for balance.

Can I make it softer and scoopable straight from the freezer?

Letting it sit out for 5–10 minutes before scooping helps.

Conclusion

Only 5 ingredients pineapple ice cream is my go-to tropical dessert when I want something cold, creamy, and incredibly easy. It’s packed with real fruit flavor, naturally sweet, and a total crowd-pleaser. Whether I’m making it for guests or just craving a sunny-day treat, this simple recipe never lets me down.