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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

  • 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
  • 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

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