This homemade pineapple ice cream is inspired by Disney’s soft serve dole whip. Fresh or canned pineapple is folded into a custard base and frozen in an ice cream maker. It brings just a hint of tropical flavor to your favorite frozen dessert!
Ok, ya’ll… I will be the very first to admit that I do not like Disney’s dole whip… I mean, it’s good. But is it really worth waiting in that incredibly long line while you are elbow to elbow with strangers? No. I would much rather grab one of their mint juleps or ice cream sandwiches.
That being said, I had the most insane craving for pineapple soft serve the other day. I feel like it was karma. I have been so vocal about my dislike of the popular Disneyland treasure that my taste buds were rebelling. Since I am not willing to fly to California and shell out the big bucks for a vacay (not yet anyway) I decided to bust out my Cusinart ice cream machine and try my hand at a homemade version.
Pineapple Ice Cream Recipe
Bonus? My quick trip to the grocery store revealed that pineapples were ON SALE! Feeling like that was a sign from the food gods that this recipe had to happen. I picked up two because I figured I’d end up eating one before it even made it into the recipe, which wasn’t too far from the truth. My husband graciously offered to cut and core each of them for me and had to swat my hand away before I ate it all. I feel like I should throw in that he was totally eating just as much as I was.
This recipe is a winner in our book. Super simple and I looooooooove the fact that this ice cream machine does not need salt or ice added. So stinken simple to use. We decided the bowl needs a permanent spot in our freezer so we can whip up a special treat whenever the feeling strikes. Who know’s where the flavor road will take us. Peach? Raspberry? Blueberry??? The possibilities are endless!
Pineapple Ice Cream
- 1 fresh pineapple
- 2 cups whole milk
- 1 cup granulated sugar
- 3 large eggs
- 1-3/4 cup heavy cream
Cut and core your pineapple into chunks. Pulse in a blender or food processor until finely diced. Reserve 1 cup of the fruit with liquid. Save the remainder for smoothies or as a topping for later.
Stir together your milk and sugar in a medium sized pot. Bring to a simmer and cook to 175 degrees or until the sugar is dissolved.
Whisk your eggs together in a small bowl. Slowly stir in a portion of your milk mixture, making sure to whisk constantly. Slowly mix the eggs back into the pot with the remaining milk and sugar.
Bring to a simmer and cook until 160 degrees or the custard coats the back of a spoon.
Remove your pan from the heat. Place in an ice bath and stir until slightly cooled.
Stir in the cream and 1 cup of your pineapple. Cover and chill 4 hours or overnight.
Freeze according to the directions of your ice cream maker.