No Churn Cheesecake Pineapple Ice Cream
Looking for a new flavor ice cream to try? This no churn cheesecake pineapple ice cream is sure to be a hit! Plus it is a great way to preserve fresh pineapple when you find it on sale.
No Churn Cheesecake Pineapple Ice Cream
Other than amazing flavor, the thing I love most about this cheesecake pineapple ice cream is you do not need an ice cream maker to make it! You simply make and freeze.
You will need a simple hand mixer or a stand mixer to make this pineapple ice cream. I guess you could do it by hand but it will take a lot of beating it to get the thickness you need the cream to be.
If you are looking for another simple recipe that you don’t have to wait for it to freeze, here is one you may want to try.
How To Make This No Churn Ice Cream:
First thing you need to do is soften the cream cheese. You can either remove from wrapper and place on a plate in the microwave for 20 seconds at a time until soft. Or simply leave on the counter for a few hours before making.
You also want to chill the condensed cream in the fridge a few hours before making this recipe.
In a mixing bowl beat the cream cheese until smooth. Add in half of the condensed milk, vanilla, and about 1/4 cup of the pineapple and mix well.
In another mixing bowl, beat the heavy cream and the rest of the condensed milk together until it thickens enough to form soft peaks.
Now fold the thick cream mixture in with the cream cheese mixture. Fold until it is pretty blended but so much you lose your thickness.
Pour half of the mixture into a loaf pan (or another freezer-safe dish). Then add the crushed pineapple over that layer.
Pour the rest of the mixture over the pineapple. Using a knife, spoon or fork make a few swirl motions through the mixture. This helps to mix the pineapple throughout.
Place in freezer and allow to freeze. Takes about six to eight hours to freeze.
Serving Tips:
When you are ready to serve, set the container out on the counter. Allow about eight to ten minutes for it to soften. That makes it much easier to scoop as it can be a little harder than a store-bought container of ice cream.
Another trick if you don’t/can’t wait for it to soften on the counter is to heat the dipper. Simply place the scoop in a hot glass of water for a minute before scooping out the ice cream.
Frequently Asked Questions:
Q. Can you use regular milk in place of heavy cream?
A. No. While you may be able to make some types of ice cream with regular milk, it does not have the thickness needed to give this no churn that ice cream texture.
Q. Can you use another fruit in place of the pineapple?
A. Absolutely! Simply swap it out for the same amount of the fruit of your choice. Other great fruit options would be strawberries, blueberries, banana, peaches and so on.
No Churn Cheesecake Pineapple Ice Cream
Ingredients
- 16 oz Heavy Whipping Cream
- 1 Cup Crush Pineapple fresh or canned (if canned, drain a little of the juice off first)
- 8 oz Cream Cheese softened
- 14 oz Sweetened Condensed Milk chilled
- 1 Tbsp Vanilla
Instructions
- In a mixing bowl beat the cream cheese until smooth. Add in half of the condensed milk, vanilla, and about 1/4 cup of the pineapple and mix well.
- In another mixing bowl, beat the heavy cream and the rest of the condensed milk together until it thickens enough to form soft peaks.
- Fold the thick cream mixture in with the cream cheese mixture until blended.
- Pour half of the mixture into a loaf pan (or another freezer-safe dish). Then add the crushed pineapple over it.
- Pour the rest of the mixture over the pineapple.
- Using a knife, spoon or fork make a few swirl motions through the mixture.
- Place in freezer for 6-8 hours to freeze.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
Can this be made with Cool Whip instead of whipping cream? If so, is one 8oz tub enough or do I need two?
Hi Dorlene, I have not made this using Cool Whip but I do think it should work. I would say you would need 16 oz of Cool Whip. Let us know how it turns out.