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Pineapple Ice Cream Recipe

Pineapple Ice Cream Recipe

Phyllis Schmalz of Kansas City, Kansas relies on her ice cream maker when whipping up this five-ingredient frozen treat. The creamy concoction has just the right amount of pineapple to keep guests asking for more.
TOTAL TIME: Prep: 15 min. + chilling Process: 20 min./batch + freezing YIELD:6 servings


  • 2 cups milk
  • 1 cup sugar
  • 3 eggs, lightly beaten
  • 1-3/4 cups heavy whipping cream
  • 1 can (8 ounces) crushed pineapple, undrained


  • 1. In a large saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
  • 2. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and pineapple. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
  • 3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 6 servings.

Nutritional Facts

1 serving (1/2 cup) equals 478 calories, 31 g fat (18 g saturated fat), 212 mg cholesterol, 98 mg sodium, 45 g carbohydrate, trace fiber, 7 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.