pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk |
by Tarla Dalal
Added to 18 cookbooks
This recipe has been viewed 41135 times
pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk | with 18 amazing images.
pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk is a unique flavour to satisfy your sweet tooth. Learn how to make Indian homemade pineapple ice cream.
To make pineapple ice cream, combine the cornflour and ½ cup of milk in a bowl, mix well and keep aside. Combine the remaining 2 cups of milk and sugar in a deep non-stick, mix well and cook on a medium flame for 5 minutes. Add the cornflour-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Allow the mixture to cool completely. Once cooled, add the fresh cream and pineapple essence and mix well. Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set. Pour the mixture into a mixer and blend till smooth. Transfer the mixture back into the same aluminium shallow container, add the pineapple and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set. Scoop and serve immediately.
Who can resist the charm of this tropical fruit? Indeed, the flavour of pineapple is so much fun, and this pineapple ice cream without ice cream maker is no exception. The luscious mouth-feel of a creamy ice-cream combined with the zesty flavour of pineapple makes this ice-cream a blockbuster hit.
The delightful texture and intensely rich flavour of thickened full-fat milk contrasts beautifully with the canned pineapple, resulting in an aesthetic easy pineapple ice cream without condensed milk that anyone is bound to fall in love with!
Since we have not used fresh pineapple in this recipe, this Indian homemade pineapple ice cream can be made through the year. However, the flavour of pineapple essence and canned pineapple delivers a kick in this yummy ice cream.
Tips for of pineapple ice cream. 1. We have used canned pineapple to make this ice-cream, because we can be assured of a good flavour. Fresh pineapple can sometimes be sour or tart, which might ruin the flavour of the ice-cream. 2. After adding the cornflour mixture, ensure to stir continuously to avoid lump formation. 3. Use of full fat milk is extremely necessary to get a creamy taste. 4. The fresh cream used in this recipe is readymade and not the cream formed on top of the milk after boiling.
Enjoy pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk | with step by step photos.
Method- Combine the cornflour and ½ cup of milk in a bowl, mix well and keep aside.
- Combine the remaining 2 cups of milk and sugar in a deep non-stick, mix well and cook on a medium flame for 5 minutes.
- Add the cornflour-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Allow the mixture to cool completely. Once cooled, add the fresh cream and pineapple essence and mix well.
- Pour the mixture into a shallow aluminium container. Cover with an aluminium foil and freeze for 6 hours or till semi-set.
- Pour the mixture into a mixer and blend till smooth.
- Transfer the mixture back into the same aluminium shallow container, add the pineapple and mix well. Cover with an aluminium foil and freeze for approx. 10 hours or till set.
- Scoop and serve immediately.
Pineapple Ice- Cream recipe with step by step photos
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Pineapple ice cream is made of 2 1/2 cups full-fat milk, 1 tbsp cornflour, 5 tbsp sugar, 1/2 cup fresh cream, a few drops of pineapple essence and 1/2 cup chopped canned pineapple
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Canned pineapple are delicious, juicy, ready-to-eat pineapple in cans. Naturally sweet pineapple fruit satisfies all tastes.
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It can be canned in various forms - slices, chunks or crushed pineapple.
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Store unopened cans in a cool, dry place. Keep in the refrigerator if you prefer chilled pineapple.
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Leftover canned pineapple should be refrigerated in its juice in a covered container and consumed within a week.
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For the cornflour mixture of pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk, add 1 tbsp cornflour in a bowl.
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Add ½ cup of full-fat milk.
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Mix well till no lumps remain and keep aside.
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For the milk mixture of pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk, add the remaining 2 cups of full-fat milk in a deep non stick pan. This is full fat milk or buffalo’s milk. This milk is high in fat and thus adds creaminess to the ice cream. We do not suggest the use of cow’s milk for this recipe.
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Add 5 tbsp sugar. Since we have used canned pineapples in this recipe, the quantity of sugar used is less.
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Mix well and cook on a medium flame for 5 minutes. The sugar has to dissolve completely.
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Add the cornflour-milk mixture. This adds thickness to the milk mixture.
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Mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Stirring is important so the milk doesn’t stick to the pan and also to avoid the cornflour from making lumps. Allow the mixture to cool completely.
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Once cooled, add 1/2 cup fresh cream. This makes the pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk luscious.
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Add a few drops of pineapple essence. This enhances the flavour of the ice cream. It is readily available in the market.
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Mix well. The milk mixture for the ice cream is ready.
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To make the pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk, pour the milk mixture into a shallow aluminium container.
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Cover with an aluminium foil and freeze for 6 hours or till semi-set. Ensure the freezer is not full, else the ice cream doesn’t set well.
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Pour the mixture into a mixer and blend till smooth.
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Transfer the mixture back into the same aluminium shallow container.
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Add 1/2 cup chopped canned pineapple and mix well. We recommend the use of canned pineapple in this recipe for perfect flavour. Fresh pineapple can sometimes be sour or tart, which might ruin the flavour of the ice-cream.
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Cover with an aluminium foil and freeze for approx. 10 hours or till set.
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Scoop and serve the pineapple ice cream recipe | Indian homemade pineapple ice cream | pineapple ice cream without ice cream maker | easy pineapple ice cream without condensed milk immediately.
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We have used canned pineapple to make this ice-cream, because we can be assured of a good flavour. Fresh pineapple can sometimes be sour or tart, which might ruin the flavour of the ice-cream.
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After adding the cornflour mixture, ensure to stir continuously to avoid lump formation.
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Use of full fat milk is extremely necessary to get a creamy taste.
![]()
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The fresh cream used in this recipe is readymade and not the cream formed on top of the milk after boiling.
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Nutrient values (Abbrv) per serving
| Energy | 109 cal |
| Protein | 2.1 g |
| Carbohydrates | 11.1 g |
| Fiber | 0.2 g |
| Fat | 5.4 g |
| Cholesterol | 6.7 mg |
| Sodium | 11 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
See more reviews
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