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No-Churn Pineapple Ice Cream<\/p>\nNo-Churn Pineapple Ice Cream<\/p>\n
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2 cups heavy whipping cream (cold)<\/p>\n
1 can 14 oz. sweetened condensed milk<\/p>\n
1 tsp. vanilla extract<\/p>\n
1 T. lime juice<\/p>\n
1 tsp. lime zest<\/p>\n
1 can 16 oz. canned crushed pineapple (drained)<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n