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

Ingredients
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

Instructions
1. 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.

2. 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.

3. Using a rubber spatula, fold in the crushed pineapple.

4. Pour the ice cream mixture into a freezer-safe dish, and cover with plastic wrap or a lid if
available.

5. Freeze for 6 to 8 hours or overnight.

Nutrition
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