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Pineapple Ice Cream

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 servings 1x


Make this refreshing homemade pineapple ice cream recipe today! This perfect sweet and sour combo is best served in cone or cup. Sprinkle with dried chilli flakes if you wish.



  • 250ml (1 cup) fresh pineapple juice, sieved
  • 500ml (2 cups) double cream
  • 250ml (1 cup) whole milk
  • 125ml (1/2 cup) + 15ml (1 tbsp) granulated sugar
  • 4 large egg yolks
  • 7.5ml (1/2 tbsp) vanilla paste


  1. Combine the pineapple juice, cream, vanilla, milk and 15ml (1 tbsp) sugar in a saucepan. Bring to the boil then remove from the heat.
  2. In a large bowl, whisk together the 125ml (1/2 cup) sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
  3. Temper hot milk into the sugar yolk mixture, by slowly adding hot milk about 60ml (1/4 cup) at a time, whisking to distribute heat. Once all the milk has been added, transfer mixture back into the saucepan.
  4. Place the saucepan over medium-low heat. Stir until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer. Let mixture sit at this temperature for 5 minutes to pasteurise the eggs.
  5. Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
  6. Pour the custard into an ice cream maker and churn according to your unit’s instructions.
  7. Transfer the ice cream to a sealable container and freeze for at least 3 hours or overnight.


  • Ensure that the pineapple juice is perfectly smooth, otherwise you’ll find undesirable stringy bits in the ice cream.
  • If you like spicy things and feel brave, you can add a bit of chilli powder to the ice cream because it pairs beautifully with ice cream.
  • Category: Ice Cream
  • Method: Freeze
  • Cuisine: American

Keywords: pineapple ice cream, pineapple dessert recipe, ice cream maker recipe, vegetarian ice cream recipe