Easy Homemade No Churn Vanilla Ice Cream with Pineapple: Summer Dessert Idea

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Servings: 8 | Difficulty: Easy | ACTIVE TIME: 30 minutes + CHILL TIME: 6 hours or over night | TOTAL TIME: 6 hrs. 30 minutes

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I might be one of the very rare people on earth who does not go nuts for ice cream. I have never been a big fan of sweets in general. Do I crave them? Once in a while maybe, but to say that I am a dessert person or that I crave cakes, ice cream, or cookies. No! Instead, give me bread! All day long, with lots of salty butter. Yum! That is my weakness. If there is cheese, bread, and butter, I am a happy girl. Oh, and chocolate!

However, I do understand that obsession and addiction to the most popular dessert of all time, ice cream. It is the most popular dessert for good reason. It’s multigenerational, enjoyed by people of all ages; it never goes out of style. Ice cream in all of its various forms has been a sweet treat that is enjoyed and consumed all year long, summer, winter, or fall. It truly stands the test of time and is a worldwide favorite in all its variations, from tradition-churned ice cream to no-churn versions. Gelato, frozen yogurt, custard, and with every flavor combination known to man, the possibilities are endless and so fun!

Easy, Fun to Make, and Yummy!

There is no other sweet treat that alleviates the heat on a hot summer day like ice cream, especially paired with fresh seasonal summer fruits like pineapple, mango, and peaches. I’m definitely no expert at making ice cream; I don’t even own an ice cream machine, but it’s still possible to make homemade ice cream without all the fancy gadgets at home. This recipe is easy, fun to make, and yummy! The great thing about making ice cream at home is that you control what goes in it. You decide how sweet you want it, what flavor combinations you love the most, and just have fun with it.

A Frozen Dessert That is Sweet but Tangy

In my house, the biggest ice cream lover would have to be my husband. He loves ice cream, and he loves pineapple, so I decided I’d make some homemade vanilla ice cream as the base and add his favorite fruit. I control the amount of sugar that goes in it, and I gave it my own Mexican twist, and adding a bit of tang with the jocoque cream, which is a cross between sour cream and buttermilk. I had the thought of making a frozen dessert that was sweet but tangy, using fresh fruit, and this hit the spot! I would say this ice cream is a cross between ice cream and tangy frozen yogurt, with the richness of frozen custard but without any of the egg yolks! The consistency of this ice cream is so rich, luscious, and decadent; it’s really the ultimate sweet treat on a hot summer day. I can’t wait to try this with fresh peaches and mangoes!

Seasonal Fruits Are the Perfect Ingredient

Seasonal fruits are the perfect ingredient to take any recipe to the next level, but imagine it in ice cream! It’s absolutely dreamy. Use this recipe as a base for your own flavor combinations; have lots of fun with it. Double up on the recipe and let everyone create their own flavors. Get creative! Turn it into a fun family night where the star is ice cream. I’m falling in love with ice cream already; I might just turn into an ice cream lover after all!

Happy eating, from my kitchen to yours.

No Churn Vanilla Ice Cream with Pineapple Bits

BY ERICA GAMBOA

No-Churn-Vanilla-Ice-Cream-Pineapple-6 — ^{Image: Erica Gamboa}

Creamy, tangy, and decadent vanilla ice cream, with ribbons of caramelized pineapple bits throughout and a hint of tanginess from my secret ingredient, sour cream. It’s a perfect balance of sweet, rich, and slightly tangy ice cream with little bites of fresh fruit for a delicious and bright burst of flavor.

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Servings: 8 | Difficulty: Easy

ACTIVE TIME: 30 minutes + CHILL TIME: 6 hours or over night TOTAL TIME: 6 hrs. 30 minutes

Kitchen tools you will need:

Whisk, electric hand-held beater, or stand mixer
Shallow plastic container with a lid or metal loaf pan
Plastic wrap and parchment paper
Ice cream scooper
Large mixing bowl; metal bowls work best.

Ingredients:

1 whole fresh pineapple. Peel, core, and cut the pineapple in half and chop into small pieces.
1/4 cup sugar
1 can sweetened condensed milk
2 tsp. vanilla extract
1/2 cups of Jocoque or sour cream of choice.
2 cups heavy cream

SHOP RECIPE INGREDIENTS FOR HOME DELIVERY

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Directions:

Place the mixing bowl and plastic or metal container (used to store the ice cream) in the freezer to chill.
In a medium sauté pan, add half of the pineapple and sugar and sauté over low heat until the sugar is dissolved, the liquid has completely evaporated, and the pineapple is reduced and thickened into a paste consistency. This should take about 20 minutes; stir occasionally and make sure it does not burn. Remove from heat, set aside, and cool completely either at room temperature or, to speed things up, place the pineapple bits in the freezer to blast chill.
Take the mixing bowl out of the freezer, add the heavy cream and Jococque (sour cream) of choice, and beat on medium high to start, increasing speed to high for about 3 minutes. The mixture should start to fluff and increase in volume.
Turn off the beater and add vanilla and sweetened condensed milk. Beat on medium until well combined, increasing to high speed, and beat for about 3 to 5 minutes. You want soft peaks and a little firmness.
Take the pineapple bits out of the freezer and add them to the mixture.
On low speed, mix the fruit into the mixture until well combined.
Take the metal loaf pan or plastic container out of the freezer.
Pour the mixture into one loaf pan or use two if needed.
Top with the reserved fresh pineapple bits if desired.
Place plastic wrap over the pan, making sure the plastic wrap makes contact with the ice cream mixture to insure there is no freezer burn.
For added protection, follow with a piece of parchment paper and plastic wrap to ensure there is no freezer burn.
Place the pan in the freezer and chill for 4 to 6 hours or overnight for best results.
Scoop into a shallow bowl, ice cream cup, or glass and enjoy immediately.

Tips & Substitutions:

Fresh Peaches
Fresh peaches are in season for the summer, and I can’t think of a better addition to make to this already delicious ice cream base. Simply peel and dice the peaches and add them to a sauce pan with just a sprinkle of brown sugar. If you have a very ripe and sweet peach, you should leave the sugar out. The natural sugars from the peaches will be enough to caramelize the peaches.

Bananas
You can also use this technique with bananas! Bananas caramelize beautifully, and they are a perfect match with brown sugar. They also give the ice cream an extra creaminess that is so delicious in this ice cream.

Intensify Flavor
Breaking down fruits or berries in a pan with a little sugar for added sweetness is a great way to intensify their flavor and add a burst of fruit flavor to this ice cream base. Other fruits, such as mangoes and assorted berries, would be an amazing addition as well. Use what’s in season, and the fruit will do all the work for you.