Pineapple Ice Cream 

 

 

 

 

 

 

 

 

Ingredients:

1½ cups pineapple juice
1 (20 oz) can crushed pineapple, drained
½ cup heavy whipping cream (for a lighter version, omit or use coconut cream)

Instructions:

Prepare your ice cream maker: Ensure the freezer bowl of your ice cream maker has been frozen for at least 24 hours.
Blend the pineapple mixture: In a blender or food processor, puree the crushed pineapple and pineapple juice until smooth.
Add the cream: Stir in the heavy whipping cream until fully combined.
Churn in ice cream maker: Pour the mixture into the ice cream maker and churn according to manufacturer instructions, usually around 20 minutes or until thickened.
Freeze until firm: Transfer the ice cream to a freezer-safe container and freeze for at least 2–3 hours, or until firm enough to scoop.
Softening tip: For best serving texture, let sit at room temperature for 10–15 minutes or microwave in 20-second intervals before scooping.