Pineapple Ice Cream Slices: the refreshing summery dessert recipe you’ll love

Total time: 20 Min + Chilling time
Difficulty: Low
Serves: 8 people
By Cookist

The pineapple is one of the most popular tropical fruits. Despite its prickly appearance, it’s a sweet fruit, most known for its application in cocktails and cakes. Pineapple and coconut go so well together, that we decided to pair them again in this super creative dessert recipe. These Pineapple Ice Cream Slices make an easy, refreshing dessert recipe perfect for summer.

First, you’ll need to hollow out a pineapple, then use the inside to create an ice cream base (made with condensed milk, but no eggs!). Fill the hollowed-out pineapple again with the ice cream base, and freeze until solid. When you’re ready to serve, cut the pineapple into ice cream wedges. These will be a hit with both big and small!


This recipe is best if made with ripe pineapples as they will be much sweeter! Look for pineapples that are yellow from top to bottom. Take care that the pineapple isn’t orange, this means it’s overripe and won’t hold its shape well.

Use full-fat heavy cream for best results. If you prefer, use can also substitute coconut cream for the cream.

If you want smoother ice cream, you can use an ice cream maker.

You can make Pineapple Ice Cream Slices ahead of time (perfect for party planning!) and you can leave it in the freezer overnight.

For added flavor, you can toast the coconut. To toast it, spread the coconut on a baking sheet. Bake at 350°F for about 10 minutes.

Make it vegan by blending the pineapple pieces with coconut cream and omitting the dairy.

If you prefer, you can serve the ice cream on its own instead of pouring it back into the hollowed pineapple.

Serve the Pineapple Ice Cream Slices with toffee sauce, a drizzle of salted caramel, or vanilla custard.

How To Store Pineapple Ice Cream Slices

Store the slices in the freezer for up to 2 weeks. After this, it might become icy. Remember that homemade ice cream does not contain additives like the ones you’d find in-store. So the texture won’t hold up to many freeze-thaw cycles. Therefore, this ice cream is best served and enjoyed immediately or within one week!


200 ml
Condensed milk
150 ml
Vanilla Extract
1 tsp
a pinch
grated coconut, for garnish

How To Make Pineapple Ice Cream Slices

Cut off the top end of a pineapple.

Use a pineapple corer to remove the center of the pineapple.

Use paper towels (or a clean kitchen towel) to dry the inside of the pineapple, then place it in the freezer for at least 2 hours.

Place the pineapple pieces (chopped from the pineapple core)into a blender.

Add the condensed milk, vanilla, and salt.

Whip cream until stiff peaks form.

Pour the whipped cream into the pineapple mixture and mix well.

Pour the mixture carefully into the pineapple shell. Freeze for at least 6 hours.

Cut the pineapple from the top into four pieces. Then slice it into several triangular slices.

Cover the edges of each slice with grated coconut. Enjoy!

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