I beat condensed milk with pineapple and the result surprised everyone!
This easy-to-make Pineapple Cream Ice Cream is a burst of tropical flavor in every bite. Sweetened condensed milk blends seamlessly with juicy pineapple, while whipped cream adds a light and airy texture. This no-churn recipe requires minimal effort, making it the perfect summer dessert.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Sweetened Condensed Milk (14 oz can) | 1 can |
| Crushed Pineapple (20 oz can), drained | 1 can |
| Heavy Cream | 1 cup |
| Vanilla Extract (optional) | 1 tsp |
| Ground Cinnamon | For topping |
| Fresh Mint Leaves | For garnish (optional) |
Instructions:
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Blend the Pineapple: In a large bowl, combine the sweetened condensed milk and drained crushed pineapple. Stir thoroughly to ensure the flavors are well incorporated.
-
Whip the Cream: In a separate bowl, whip the heavy cream using an electric mixer until soft peaks form. If desired, add vanilla extract to the cream and continue whipping.
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Combine and Fold: Gently fold the whipped cream into the pineapple and condensed milk mixture using a spatula. Be careful not to overmix, as this can deflate the cream.
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Freeze: Pour the mixture into a freezer-safe container, cover, and freeze for 4-6 hours or overnight, until firm.
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Serve: Scoop the ice cream into bowls or cones. Sprinkle with ground cinnamon and garnish with fresh mint leaves, if desired.
Enjoy! This delightful ice cream is a perfect summer treat.
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