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, it’s just whip, fold, and freeze your way to 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
Even better: it’s no churn. Easy, peasy put it in a loaf pan and freeze it ice cream. This is the sort of decadent treat you can whip up, put in your freezer, and come home to after work. Just like a boyfriend. The BEST kind of boyfriend… cool, sweet, and totally down with those sweatpants you love.
Pineapple Upside Down Cake Ice Cream
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
- Prep Time: 8 hours
- Total Time: 8 hours
- Yield: 3 pints 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups heavy whipping cream, cold
- 1 (14oz) can sweetened condensed milk
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1 tsp. butter (or butter vanilla) emulsion
- 1/3 cup crushed pineapple, drained
- 1/4 cup maraschino cherries, quartered
Instructions
- In the bowl of a stand mixer, using the whisk attachment, beat the heavy whipping cream until stiff peaks form. Add the sweetened condensed milk, cinnamon, ginger, and butter emulsion, and continue beating until the mixture returns to holding stiff peaks.
- Using a spatula, gently fold in the crushed pineapple and maraschino cherries. Pour the ice cream into a large loaf pan and allow to freeze overnight (or for at least 7-8 hours).
Notes
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
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!
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!
Claire, this looks and sounds incredible! And I am dying over the cute cherries on top. The best!
I can’t resist topping any and all ice cream with cherries! 🙂 So glad you like them!
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/
Thanks so much for sharing Hadia! 😀