A recipe for Creamy Pineapple Ice Creamsuper easy and no need for an ice cream maker. That dessert for hot or cold days!
Ice cream is one of the desserts that I like it the most: cold, refreshing and even better if you drink it in the cold! To the more traditional recipes They are a little more elaborate and require an ice cream maker.
For this recipe I wanted make it easier and without the need for an ice cream maker, because let’s agree: who is going to have this at home?Is not it?
Tips for Using Pineapple
- I used bottled juice concentrate even because it is easier to find and standardized. And during the tests, I also made it with fresh pineapple and it wasn’t good (read: it didn’t turn out how I wanted).
- O chopped pineapple that goes in the dough needs to be cookedshould not be used raw/fresh. Pineapple it has bromelain which is a set of enzymes what break down proteins and this changes the texture and final taste of the preparation (it becomes bitter if it contains milk and dairy products). This applies to any preparation with pineapple. And with cooking, it inactivates the action of the enzyme.
- The ice cream is super creamyhowever, if the day is very hot it melts quite easily.
Easy Pineapple Ice Cream Without an Ice Cream Maker
Makes: 6 portions (about 600mL)
- 280 mL concentrated pineapple juice (from bottle)
- 250 g pineapple (chopped; about ½ pineapple)
- 25 g crystal Sugar
- 395 g condensed milk (01 can or box)
- 170 g unflavored yogurt
- 150 g fresh/pasteurized cream (ice cream; with +35% fat | used: 45%)
1 cup: 250mL | 1 tablespoon: 15mL.
- Reduce the pineapple juice in a medium saucepan over low heat for about 10 minutes. It should reduce to 100mL. Let it cool, it should be used chilled.
- Cook the chopped pineapple with sugar over low heat, stirring occasionally for about 5-6 minutes. If the pineapple releases too much liquid, cook it for longer. Let it cool, it should be used chilled.
- Beat the pasteurized cream until firm whipped cream. Reserve in the refrigerator.
- Mix condensed milk, yogurt, cold juice in a bowl until smooth, about 1-2 minutes.
- Add the whipped cream and mix very well.
- Transfer to a container with a lid and stir in the cold cooked pineapple.
- Place in the freezer for at least 8 hours. As it is a more liquid mixture, after about 3-4 hours, stir the mixture to make the pineapple uniform in the ice cream.
- Remove from the freezer and serve immediately!
- Pineapple: I tested it with the fresh fruit instead of the juice, but it was as expected. It was very soft and lacked the flavor I was looking for.
- Chopped pineapple: yes, it needs to be cooked, do not skip this step. For the recipe, I used a pineapple weighing about 1 kilo and I used half of it after peeling it.
- Creamy: It’s a super creamy ice cream, but quite delicate when it comes to temperature. In other words, it melts quite easily if it is very hot.
