Pineapple Upside Down Cake Ice Cream

ice cream cones scattered across a tiled backdrop

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




  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).


Adapted from Bigger Bolder Baking


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