Pineapple Cherry Ice Cream Recipe

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Pineapple Cherry Ice Cream Recipe
Pineapple Cherry Ice Cream Recipe photo by Taste of Home
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Pineapple Cherry Ice Cream Recipe

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"This fruity treat has been an all-time favorite with my family for years," says Johanna Gimmeson, Powell, Wyoming. Use an ice cream freezer to make this colorful crowd-pleaser, which is sure to be a success wherever it's served.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + Process: 20 min./batch + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + Process: 20 min./batch + freezing

Ingredients

  • 2-1/2 cups sugar
  • 1 package (6 ounces) cherry gelatin
  • 2 cups boiling water
  • 4 cups milk
  • 4 cups heavy whipping cream
  • 1 can (20 ounces) crushed pineapple, drained
  • 1/3 cup lemon juice

Directions

In a large bowl, dissolve sugar and gelatin in boiling water. Refrigerate for 1 hour or until cool.
Stir in the milk, cream, pineapple and lemon juice. Fill cylinder of ice cream freezer two-thirds full; freeze according to 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: 3 quarts.
Originally published as Pineapple Cherry Ice Cream in Quick Cooking July/August 2001, p22

Nutritional Facts

1/2 cup: 283 calories, 16g fat (10g saturated fat), 60mg cholesterol, 52mg sodium, 34g carbohydrate (32g sugars, 0 fiber), 3g protein.

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  • 2-1/2 cups sugar
  • 1 package (6 ounces) cherry gelatin
  • 2 cups boiling water
  • 4 cups milk
  • 4 cups heavy whipping cream
  • 1 can (20 ounces) crushed pineapple, drained
  • 1/3 cup lemon juice
  1. In a large bowl, dissolve sugar and gelatin in boiling water. Refrigerate for 1 hour or until cool.
  2. Stir in the milk, cream, pineapple and lemon juice. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.
  3. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 3 quarts.
Originally published as Pineapple Cherry Ice Cream in Quick Cooking July/August 2001, p22

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Reviews forPineapple Cherry Ice Cream

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MY REVIEW
sheiladiaz User ID: 4231892 87748
Reviewed Jan. 22, 2011

"This ice cream is great! My boyfriend bought me an ice cream maker for my birthday and this was one of the first ice creams I made. It tastes amazing. We had store bought ice cream in the fridge at the same time I made this recipe. Lets just say, the store bought ice cream is still in the freezer! If you want to make an ice cream that your friends and family will love, this is certainly it!"

MY REVIEW
NevadaRose User ID: 4283670 101511
Reviewed Jul. 4, 2010

"Wasn't sure about this, but wanted to try anyway - I'm sure glad I did! This is very good, easy to mix up and makes a huge batch!"

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