Pineapple Ice Cream

[Andy M.]

I came across a recipe for this last year and I can't get enough! It's easy to make and absolutely delicious (if you like pineapple).

The recipe calls for fresh pineapple but I've made this with a less than ripe fresh pineapple and it's not great. I have switched to making it with canned pineapple chunks in 100% pineapple juice. It's the perfect option as it's flavorful and consistent.

I prefer it without the rum.

If you're a fan of pineapple, recommend you give it a try.


https://www.seriouseats.com/fresh-pineapple-ice-cream

 

[Chief Longwind Of The North]

My ice cream maker is in Michigan. I'm in Montana. I wonder if this could be made by freezing the pineapple puree, and lemon juice, and chilling the cream to 32' F.. and then blending it all together to make a blender ice cream. Do you think this would work?

Seeeeya; Chief Longwind of the North

 

[blissful]

Pineapple nice cream https://www.threelittlechickpeas.com/pineapple-nice-cream/
we only eat nice cream in different flavors year round. It's delicious.

 

[pepperhead212]

I am always making pineapple smoothies, usually with bananas added, too, and a couple of drops of coconut flavor. One of my favorites!

 

[Andy M.]

My ice cream maker is in Michigan. I'm in Montana. I wonder if this could be made by freezing the pineapple puree, and lemon juice, and chilling the cream to 32' F.. and then blending it all together to make a blender ice cream. Do you think this would work?

Seeeeya; Chief Longwind of the North

I think you could approximate the texture of ice cream. A little bit off in the temps or blend too long and you'd have slush or pineapple butter.

 

[blissful]

My ice cream maker is in Michigan. I'm in Montana. I wonder if this could be made by freezing the pineapple puree, and lemon juice, and chilling the cream to 32' F.. and then blending it all together to make a blender ice cream. Do you think this would work?

Seeeeya; Chief Longwind of the North

For us, it works better in a food processor. I take large bowls and put in 1/3 of a banana at a time and whichever other fruit we are using (often strawberries, blueberries, pineapple, mango) in the bowls. You could do it on parchment lined half sheet pans too. Freeze overnight. Then I take them out and let them sit at room temperature more than an hour, and when the fruit is half thawed, soft on the outside but frozen inside, I put them in the food processor. I turn it on high and whip some air into it, and it is very cold and mounds nicely. I put that into 2.5 cup plastic containers, right into the freezer.



I usually use over 20 bananas and lbs of other fruit. Last time I made it I made 22 cups of 'nice-cream'. We like different flavors so we have a choice.


Usually we have it with a teaspoon of cocoa nibs, or a piece of quick fruit bread, like carrot bread or zucchini bread. A fresh cherry sauce is a special treat. We put the container of nice-cream in the microwave for 30 seconds and it spoons out nicely in soft scoops.