No-Churn Pineapple Ice Cream

 

2 cups heavy whipping cream (cold)

1 can 14 oz. sweetened condensed milk

1 tsp. vanilla extract

1 T. lime juice

1 tsp. lime zest

1 can 16 oz. canned crushed pineapple (drained)

 

In a large bowl, add the whipping cream, and using a hand or stand mixer, beat on medium speed until soft peaks form, about 3-5 minutes. Next, add sweetened condensed milk, zest, juice, and vanilla. Beat on medium speed until fully combined, stop to scrape the sides and bottom of the bowl a few times. Using a rubber spatula, fold in the crushed pineapple. Pour the ice cream mixture into a freezer-safe dish, and cover with plastic wrap or a lid if available. Freeze for 6 to 8 hours or overnight.