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    Home » All Desserts

    Published: Jul 26, 2019 · Modified: Nov 16, 2022 by Claire

    No-Churn Pineapple Upside Down Cake Ice Cream

    Jump to Recipe·Print Recipe· 5 from 13 reviews

    This no-churn pineapple upside down cake ice cream takes everything you love about the classic dessert and turns it into a frosty treat!

    ice cream cones scattered across a tiled backdrop

    Aren't the simple things just the best? And I mean best because they're tasty AND easy. If that sounds like something you like, then let me introduce you to my friend: Pineapple Upside Down Cake Ice Cream.

    This little guy right here is the best of both worlds: All the deliciousness of pineapple upside down cake without all the work. Seriously, with this recipe you're just a whip, fold, and freeze away from a wonderful world of cool deliciousness.

    And this ice cream isn't modeled after just any ol' pineapple upside down cake. Oh, no. THIS is based on my Mum's legendary, yes LEGENDARY, cake.

    She makes THE BEST pineapple upside down cake with just a hint of spice, and tons of melt-in-your-mouth, syrupy goodness (maybe a recipe for another day?). And that's exactly how this ice cream tastes. <-- Like childhood and summer days.

    How to make pineapple upside down cake ice cream

    First, make the ice cream base.

    In the bowl of a stand mixer, beat the heavy whipping cream on high until soft peaks form. Beat in the chilled sweetened condensed milk, cinnamon, ginger and butter emulsion until light and fluffy.

    A note on the sweetened condensed milk: The condensed milk should be chilled as this will make the ice cream soft and easy to scoop. If you're looking to cut a few calories, fat-free, light or low sugar condensed milk (either store bought or homemade) can all be substituted for the regular variety.

    ingredients for pineapple upside down cake ice cream in bowls

    Second, add the pineapple, cherries and chunks of pound cake.

    Fold the pineapple, cherries and pieces of pound cake into the ice base, reserving a little of each to top it all off.

    If you want to make your own pound cake, this is my go-to pound cake recipe. For this ice cream, I made ¼ of the pound cake recipe and baked it in a 6" cake pan.

    ice cream in a pan with cherries, pineapple and cones nearby

    Finally, chill the ice cream.

    Pour the ice cream base into a lined loaf or cake pan. Place the pan in the freezer and allow to harden until firm (about 6-8 hours).

    close up of ice cream in pan with toppings

    Tips for making the perfect no-churn ice cream

    • If you're looking to cut calories, sugars or fats, feel free to use fat-free, light or low sugar condensed milk in place of the regular variety.
    • Dairy-free version: Don't do dairy? No problem! Simply substitute full-fat coconut milk and vegan condensed milk for the heavy cream and sweetened condensed milk. Full instructions for a dairy-free, vegan ice cream base can be found here.
    • Storage and shelf-life: This ice cream can stored in an airtight container in your freezer for up to six weeks.

    close up of a scoop of ice cream

    Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #thesimplesweetlife. I love seeing your creations!

    Print

    Recipe

    Pineapple Upside Down Cake Ice Cream

    ice cream cones scattered across a tiled backdrop
    Print Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 13 reviews

    This easy, no-churn ice cream is a chilly take on the classic pineapple upside down cake: A butter ice cream base swirled with bits of cherry and pineapple

    • Author: The Simple, Sweet Life
    • Prep Time: 8 hours
    • Total Time: 8 hours
    • Yield: 3 pints 1x
    • Category: Dessert
    • Cuisine: American

    Ingredients

    Scale
    • 2 cups heavy whipping cream, cold
    • 1 (14oz) can sweetened condensed milk, chilled
    • ½ tsp. ground cinnamon
    • ½ tsp. ground ginger
    • 1 tsp. butter (or butter vanilla) emulsion
    • 1 cup pound cake, cubed
    • 1 (8oz) can crushed pineapple, drained
    • ¼ cup maraschino cherries, quartered

    Instructions

    1. In the bowl of a stand mixer, using the whisk attachment, beat the heavy whipping cream until soft peaks form.
    2. Add the sweetened condensed milk, cinnamon, ginger, and butter emulsion, and continue beating until the mixture returns to holding stiff peaks.
    3. Using a spatula, gently fold in the crushed pineapple, pieces of pound cake and maraschino cherries.
    4. Pour the ice cream into a large loaf pan and allow to freeze overnight (or for at least 7-8 hours).

    Notes

    • If you're looking to cut calories, sugars or fats, feel free to use fat-free, light or low sugar condensed milk in place of the regular variety.
    • Dairy-free version: Don't do dairy? No problem! Simply substitute full-fat coconut milk and vegan condensed milk for the heavy cream and sweetened condensed milk. Full instructions for a dairy-free, vegan ice cream base can be found here.
    • Storage and shelf-life: This ice cream can stored in an airtight container in your freezer for up to six weeks.

    Adapted from Bigger Bolder Baking

    Nutrition

    • Serving Size: ½ cup
    • Calories: 183
    • Sugar: 19.5g
    • Sodium: 50mg
    • Fat: 10.3g
    • Saturated Fat: 6.4g
    • Carbohydrates: 20.5g
    • Fiber: .3g
    • Protein: 3.1g
    • Cholesterol: 39mg

    Did you make this recipe?

    Tag @thesimplesweetlifeblog on Instagram and hashtag it #thesimplesweetlife

    If you liked this recipe, you might also like...

    • Black forest brownie ice cream
    • Lemon ginger sorbet
    • Cold brew mocha popsicles

    Update Notes: This post was originally published in May of 2016 but was republished with updated photos, directions and tips in July of 2019.

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    Reader Interactions

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Linda @ 2 Cookin' Mamas says

      May 26, 2016 at 12:07 pm

      OMG! I am so wanting some of this right now! What a great combo and who can pass up ice cream in the summer. Not me for sure!

      Reply
      • The Simple, Sweet Life says

        May 29, 2016 at 9:56 pm

        I can't pass up ice cream any time of year! I'd stand in my parka in the snow eating it if I had to. 😉 Thanks so much for the sweet comment Linda!

        Reply
    2. Elizabeth @ SugarHero.com says

      May 29, 2016 at 11:38 pm

      Claire, this looks and sounds incredible! And I am dying over the cute cherries on top. The best!

      Reply
      • The Simple, Sweet Life says

        June 04, 2016 at 1:15 pm

        I can't resist topping any and all ice cream with cherries! 🙂 So glad you like them!

        Reply
    3. Hadia says

      March 06, 2017 at 1:08 pm

      My mouth is watering, Claire! Cinnamon, ginger and pineapple! What's not to like about this ice cream! Pinning to try later! Join our pinterest board if you like: https://www.pinterest.com/hadiascuisine/yummy-and-more/

      Reply
      • The Simple, Sweet Life says

        March 27, 2017 at 8:59 pm

        Thanks so much for sharing Hadia! 😀

        Reply
    4. Sue says

      July 29, 2019 at 5:47 pm

      I love the photos.... the flavors.... the no churn...in fact, I love everything about this!






      Reply
    5. Danielle says

      July 31, 2019 at 7:01 am

      These are so cute! I am sure they will be a hit among adults just as equally as among children. Definitely a worthy treat this summer!






      Reply
    6. Elaine Benoit says

      July 31, 2019 at 8:53 am

      I love pineapple upside-down cake but I've never thought of ice cream with those flavors. This looks so delicious and super easy. I love that it's no-churn!!






      Reply
    7. Colleen says

      July 31, 2019 at 9:38 am

      Oh my, what a fabulous idea to turn that delicious dessert into an ice cream treat. I know this will be a huge hit at my house!






      Reply
    8. Eva says

      July 31, 2019 at 12:38 pm

      What a genius idea! Cake and ice cream together! Of course, why choose if you can have both? I recently started making no-churn ice cream and I'm on a constant hunt for new flavours. It's so easy and so satisfying to make!






      Reply
    9. Paula Montenegro says

      August 01, 2019 at 5:10 am

      As a huge lover of upside-down cakes, this is my ice cream dream come true. And so many variations for different diets! Really wonderful and easy recipe. I will anxiously wait for your mother's cake recipe!






      Reply
    10. Michelle says

      August 01, 2019 at 12:25 pm

      This ice-cream treat couldn't be any better! Love it.






      Reply
    11. Eden says

      August 01, 2019 at 8:18 pm

      This turned out so good... we used to have pineapple upside-down cake growing and I wanted to try this recipe for ice cream. We all really loved it!






      Reply
    12. Tammy says

      August 02, 2019 at 10:15 am

      So so gorgeous! What I wouldn't give to have a scoop of this right now <3 I love pineapple...perfect summer refreshment 😀






      Reply
    13. Aleta says

      August 02, 2019 at 4:57 pm

      Oh my goodness these flavours look incredible! My moms favourite cake is pineapple upside cake, I am totally going to make this for her!






      Reply
    14. Eileen Kelly says

      August 03, 2019 at 6:51 pm

      Such a refreshing and delicious homemade ice cream. The flavor is just perfect. Love having the choice to make this ice cream with homemade or store bought pound cake!






      Reply
    15. Kushigalu says

      August 04, 2019 at 8:29 am

      What an interesting ice cream recipe. Looks amazing. Perfect summer treat!






      Reply
    16. Analida Braeger says

      August 04, 2019 at 9:52 am

      This is really a best of both worlds ice cream , and its great! Awesome presentation






      Reply

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