Homemade Pineapple Soft-Serve Ice Cream


2 cups of frozen pineapple chunks (either fresh or purchased from a shop)

One can of sweetened condensed milk, weighing 14 ounces.

0.5 cups of chilled heavy whipping cream

Required equipment: Food processor Optional equipment: Freezer-safe container

Instructions on how to create or do it:

To freeze the pineapple, prepare fresh pineapple by removing the core, peeling it, and cutting it into 1-inch slices. Arrange the pineapple pieces evenly on a baking sheet and place in the freezer, ensuring they are not overlapping, for a minimum of 4 hours or overnight.

Prepare the soft serve: Combine the frozen pineapple chunks, sweetened condensed milk, and chilled heavy whipping cream in a food processor. Blend briefly to fragment the pineapple, then blend constantly until the mixture is velvety and uniform, being sure to scrape the edges as necessary. This process typically takes around 1 to 2 minutes.

Consume promptly: To experience the optimal soft-serve consistency, enjoy without delay! You have the option to present it in cones, bowls, or garnish it with preferred toppings like as chopped almonds, maraschino cherries, or a drizzle of pineapple juice.

To get a slightly creamier consistency, let the frozen pineapple to thaw at room temperature for 5-10 minutes before to processing.

Cryogenic preservation: To retain any remaining soft serve, transfer it to a container suitable for freezing and keep for a maximum duration of 2 hours. The texture will become more solid, so let it to slightly soften at room temperature before scooping.