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.
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Servings: 6 servings
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.