No-Churn Pineapple Upside Down Cake Ice Cream

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

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.

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 1/4 of the pound cake recipe and baked it in a 6″ cake pan.

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).

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.

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!

Pineapple Upside Down Cake Ice Cream

★★★★★

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 1x2x3x

• 2 cups heavy whipping cream, cold
• 1 (14oz) can sweetened condensed milk, chilled
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1 tsp. butter (or butter vanilla) emulsion
• 1 cup pound cake, cubed
• 1 (8oz) can crushed pineapple, drained
• 1/4 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: 1/2 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

Keywords: pineapple upside down cake recipe, no-churn ice cream, pineapple upside down cake ice cream

If you liked this recipe, you might also like…

• Black forest brownie ice cream
• Coconut pineapple strawberry french toast
• Small batch strawberry champagne jam

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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