Looking for a summer dessert that’s fresh, fruity, and unbelievably easy to make? This pineapple ice cream is the answer. It’s the kind of recipe you’ll want to keep on repeat—just three ingredients, a blender, and a craving for something cold and delicious. Whether you’re trying to cool off after a day in the sun or need a quick treat for guests, this creamy tropical delight is a total win.

What makes this pineapple ice cream truly special is its simplicity. No need for fancy equipment or hours in the kitchen. With frozen pineapple, a splash of coconut milk (or regular milk if you prefer), and a touch of honey or maple syrup, you’ve got a dessert that tastes like a tropical vacation. Plus, it’s versatile—easy to customize, kid-friendly, and naturally sweetened.

Why You’ll Love This Pineapple Ice Cream

This recipe isn’t just easy—it’s fun, flavorful, and friendly for a range of diets. Here’s what makes it a go-to favorite:

Key Benefits

Only 3 ingredients
You don’t need a long list of items or hard-to-pronounce ingredients. Just pineapple, milk, and a natural sweetener. That’s it.

No ice cream maker required
Seriously—just toss everything in a high-powered blender or food processor. If you’ve got a good one (like the Vitamix or a Ninja), you’re already halfway there.

Naturally sweetened
Whether you use honey or maple syrup, you’re skipping the refined sugar and letting the fruit shine.

Quick and healthy
It comes together in minutes and offers a lighter alternative to store-bought ice cream, which is often loaded with preservatives and stabilizers.

Customizable
Want to mix in mango, swirl in coconut cream, or top it with crushed macadamia nuts? Go for it. This recipe plays well with others.

Suitable For

• Busy parents needing a quick, kid-approved dessert

• Anyone on a dairy-free or refined sugar-free diet

• Beginner cooks looking for a foolproof frozen recipe

• Those who want something cool and homemade without heating up the kitchen

Ingredients for Pineapple Ice Cream

You probably have most of these ingredients already—or they’re easy to grab at any grocery store.

Core Ingredients

• Frozen pineapple chunks – These form the base. You can buy them frozen or freeze fresh pineapple yourself for better control over the ripeness and sweetness.

• Coconut milk (or regular milk) – This adds the creamy texture. If you’re dairy-free, stick with full-fat coconut milk. If not, whole milk or even Greek yogurt works beautifully.

• Honey or maple syrup – Choose based on your taste preference. Maple syrup adds a slightly richer, earthy flavor, while honey keeps things light and floral.

Substitutions and Tips

Want to change it up or work with what you’ve got? No problem.

• Swap banana for a creamier, thicker texture and added sweetness.

• Try using mango or strawberries in place of pineapple for a fruity variation.

• Use full-fat coconut cream instead of coconut milk for a scoopable texture that’s closer to traditional ice cream.

• If you’re unsure how ripe your pineapple should be before freezing, check out this guide on how to pick the perfect pineapple.

Best Pineapple for Pineapple Ice Cream

Not all pineapples are created equal when it comes to flavor. For the best result, you want one that’s fully ripe—fragrant, golden, and slightly soft to the touch. Avoid fruit that’s too green or has dark brown soft spots.

Pro tip: Slice and freeze your pineapple when it’s just right. You can store it in a freezer-safe bag for months, and it’s perfect for recipes like this. Freezing also locks in flavor and means you can skip the ice cream maker altogether.

If you’re not sure how to prep pineapple for freezing, this tutorial from Simply Recipes is super helpful.

Kitchen Tools You’ll Need

This recipe is low-effort and low-equipment, which makes it perfect for beginners or busy weeknights.

Must-Have Tools

• High-powered blender or food processor – This is essential for blending the frozen pineapple until smooth. Without it, you’ll end up with a chunky slush instead of a creamy treat.

• Measuring cups and spoons – So you don’t accidentally overdo the milk or sweetener.

• Spatula – Helps scrape down the sides of your blender for a consistent blend.

• Freezer-safe container – For storing if you want to freeze it into scoopable ice cream.

Nice-to-Have Tools

• Ice cream scoop – Makes serving easier and looks great if you’re plating for guests.

• Silicone spatula – More flexible for getting every last bit of goodness out of the blender.

• Parchment paper – If you’re freezing your ice cream, lay a sheet on top to help prevent ice crystals from forming.

How to Make Pineapple Ice Cream

Let’s get into the fun part—making the ice cream. This method is super straightforward, no ice cream maker needed, and totally doable even if you’ve never made frozen desserts before. You’ll go from frozen fruit to a creamy, dreamy scoop in just a few steps.

Step 1: Blend It All Together

Start by adding frozen pineapple chunks, coconut milk (or the milk of your choice), and your preferred sweetener to a high-powered blender or food processor. Begin with 2 tablespoons of honey or maple syrup—this allows the natural sweetness of the pineapple to come through.

Blend on high until the mixture becomes smooth and thick. Depending on your blender, you may need to stop and scrape down the sides once or twice. Don’t worry if it’s slow to blend at first—the frozen pineapple will break down after a few pulses.

If your blender is struggling, you can add a small splash of extra milk (just a tablespoon at a time). Be careful not to add too much liquid at once, or you’ll end up with a smoothie instead of ice cream.

Step 2: Adjust and Taste

Give the mixture a quick taste. Want it sweeter? Add a touch more honey or maple syrup. Craving something brighter? A little fresh lime juice can add zing and balance the tropical flavor.

If you like a thicker, richer texture, try adding a spoonful of full-fat coconut cream before blending again. This gives you that classic ice cream mouthfeel.

Step 3: Freeze or Serve

Now, you’ve got options.

• For a soft-serve style, serve it straight from the blender. It’s cold, creamy, and perfect for scooping into bowls right away.

• If you prefer a firmer texture that you can scoop like traditional ice cream, transfer the mixture to a freezer-safe container and let it firm up for 1 to 2 hours.

Once it’s chilled to your liking, use an ice cream scoop to serve. It’s wonderful on its own or with a few toppings (toasted coconut, crushed nuts, or even a drizzle of dark chocolate are great options).

Tips for Success

A few pro tips can really help you master this recipe. Here’s what to keep in mind:

• Use fully frozen pineapple – If the pineapple is even slightly thawed, you won’t get that thick, creamy texture. You want it icy cold.

• Blend gradually – Start on low and work your way up to high speed to avoid overworking the motor or melting the fruit.

• Don’t overblend – Once it’s smooth, stop. Too much blending generates heat and softens the mixture.

• Prep your container – If you’re freezing it for later, chill the container beforehand to help the ice cream set up faster and prevent icy edges.

This recipe is very forgiving, so don’t worry if your first batch isn’t perfect. Every blender is different, and you’ll get the hang of it after a try or two.

How to Store Pineapple Ice Cream

Whether you’re making a batch to enjoy now or saving it for later, here’s how to keep it tasting fresh and scoopable.

At Room Temperature

If you’re serving it immediately after blending, enjoy it while it’s cold and soft. This isn’t a treat that holds well at room temperature, especially on warm days. It melts fast, so scoop it into bowls as soon as it’s ready.

In the Refrigerator

Storing in the fridge isn’t ideal—it becomes too soft and melts quickly. If you need to chill it briefly before serving, 15 to 20 minutes in the fridge is okay, but longer than that and you’ll lose the ice cream consistency.

Freezing Tips

To store for later:

• Place the ice cream in a freezer-safe, airtight container.

• Lay a sheet of parchment paper directly on top before sealing the lid to help prevent ice crystals from forming.

• It will keep well for up to one week.

Before serving, let the container sit at room temperature for 5 to 10 minutes to soften just enough for easy scooping.

Frequently Asked Questions (FAQs)

Can I use fresh pineapple instead of frozen?

Yes—but you’ll need to freeze it first. Fresh pineapple blended as-is will turn the recipe into a smoothie. Chop it into chunks and freeze for at least 6 hours (or overnight) before using.

Can I make this without coconut milk?

Absolutely. You can use regular milk, almond milk, or Greek yogurt for a tangy twist. Just make sure it’s full-fat for that creamy texture.

How do I make it creamier?

Use full-fat coconut cream or blend in half a banana for extra thickness. You can also add a tablespoon of nut butter like cashew butter for richness.

Can I make this without a blender?

You’ll need a food processor if a blender isn’t available. A standard mixer won’t cut it here—the frozen fruit needs a high-powered blade to break down properly.

Related Recipes

If you loved this pineapple ice cream recipe, you might enjoy these other refreshing desserts from RecipeSeasys:

• Strawberry Pineapple Mojito Recipe – A tropical, fruity drink that pairs perfectly with this ice cream.

• Snowy Pineapple Punch – Great for summer parties alongside your homemade dessert.

• Pineapple Upside Down Cupcakes – Another pineapple-packed sweet treat you’ll love.

• The Best Malibu Soaked Pineapple Bites – A boozy tropical snack to serve at adult gatherings.

Conclusion

Pineapple ice cream is proof that dessert doesn’t have to be complicated to be amazing. With a handful of real ingredients and a few minutes in the kitchen, you can create something that’s fresh, flavorful, and totally satisfying. Whether you serve it soft like a sorbet or scoop it up like classic ice cream, this recipe delivers.

Try it your way—add mango, stir in toasted coconut, or make it into popsicles for the kids. However you enjoy it, one thing’s for sure: this tropical treat is a keeper.

Print