Pineapple Upside-Down Ice Cream (No-Churn)

If you’re a fan of pineapple upside-down cake, you’re going to absolutely fall head over heels for this Pineapple Upside-Down Ice Cream (No-Churn). First of all—thank you for being here! Whether you stumbled upon this tropical treat in search of a summer dessert or you’re simply craving something sweet and nostalgic, I’m thrilled to share this with you.

This recipe turns the classic, gooey, golden-topped cake into a frozen dessert that’s creamy, rich, and bursting with pineapple-caramel flavor. With zero churning required and only a handful of ingredients, this dessert is your golden ticket to cool, creamy satisfaction all summer long. (And if you’re like me and always say yes to a pineapple moment—you’re in the right place.)

What Is Pineapple Upside-Down Ice Cream?

This no-churn ice cream takes all the elements of the classic pineapple upside-down cake—tangy-sweet pineapple, buttery brown sugar, vanilla cake—and reimagines them as a swirled ice cream you can make at home with no special equipment. It’s decadent, visually stunning, and incredibly easy to throw together.

I promised you versatile, and here’s proof! This dreamy dessert can be made with fresh pineapple or canned, pound cake or vanilla wafers—and every version is delicious in its own right.

Why You’ll Love This Pineapple Upside-Down Ice Cream

• No churn = no fuss! You don’t need an ice cream maker or any fancy gadgets.
• Tropical flavor + nostalgia: It’s like a frozen tribute to everyone’s favorite retro cake.
• Customizable with whatever cake or cookie crumble you’ve got on hand.
• Make-ahead friendly – it stores beautifully in the freezer.
• Crowd-pleasing and great for parties, BBQs, or summer birthdays!

What Does It Taste Like?

Imagine biting into a scoop of velvety vanilla ice cream, then suddenly hitting pockets of warm, gooey caramelized pineapple, with a buttery brown sugar note and the tender crunch of cake crumbs. The combination is EVERYTHING—creamy, tangy, sweet, slightly spiced (thanks to cinnamon), and totally addictive.

It’s got that golden, toasty cake flavor but chilled to perfection. Anything but boring!!

Healthier Dessert? Here Are Some Perks!

While this isn’t exactly a “health food,” you’ll be pleased to know:

• You control the ingredients. No artificial additives or stabilizers!
• Gluten-free-friendly if you use gluten-free cake or cookies.
• Portionable. Freeze in individual servings for easy grab-and-go dessert cups.

Ingredients

For the Ice Cream Base:

• 2 cups cold heavy whipping cream
• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract

For the Pineapple Caramel Swirl:

• 1½ cups chopped pineapple (fresh or canned, drained well)
• 2 tablespoons butter
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon (optional, but recommended!)

For the Crumble:

• ½ cup crumbled vanilla cake, pound cake, or crushed vanilla wafers

Tools You’ll Need

• Skillet (for making the pineapple caramel)
• Mixing bowls (medium and large)
• Electric mixer or hand whisk
• Loaf pan or freezer-safe container (2-quart size works great!)
• Rubber spatula and knife for swirling

Ingredient Swaps & Additions

• Fruit: Mango, peach, or even chopped banana would work well in place of pineapple.
• Sweetener: Coconut sugar or maple syrup instead of brown sugar.
• Crumble: Try graham crackers, shortbread cookies, or even a handful of granola.
• Extra flair: Add a splash of rum to the caramel for a piña colada twist

How to Make Pineapple Upside-Down Ice Cream (Step-by-Step)

1. Make the Pineapple Caramel

In a skillet over medium heat, melt butter. Stir in brown sugar until bubbly and smooth. Add pineapple and cook for 5–7 minutes, stirring often, until the mixture is caramelized and thickened. Remove from heat and let it cool completely.

Pro Tip: Drain your pineapple well to avoid watery caramel.

2. Prepare the Ice Cream Base

Whip the cold heavy cream in a large bowl until stiff peaks form (this takes about 2–3 minutes with an electric mixer). In a separate bowl, stir together the sweetened condensed milk and vanilla extract. Gently fold this mixture into the whipped cream until smooth.

3. Assemble the Layers

Spoon about a third of the ice cream base into a loaf pan. Dot with spoonfuls of the pineapple caramel and sprinkle some of the cake crumbles. Use a knife to swirl gently. Repeat this layering process until all ingredients are used up.

4. Freeze

Cover tightly with plastic wrap or a lid and place in the freezer for at least 6 hours or overnight.

What to Serve with This Tropical Delight

This ice cream is SO GOOD on its own, but if you’re feeling extra:

• Scoop it between two vanilla cookies for an epic ice cream sandwich.
• Serve in a waffle cone topped with toasted coconut.
• Add a splash of rum and blend it into an adult milkshake.
• Top with maraschino cherries for a true upside-down cake vibe.

Tips for Perfect Homemade Ice Cream

• Chill everything: Cold cream whips faster and holds better peaks.
• Layer smart: Don’t overmix when swirling—too much and you’ll lose the beautiful ribbons.
• Give it time: Let freeze overnight if you can. Patience = creamier texture.

How to Store

This no-churn ice cream keeps beautifully in the freezer for up to 2 weeks. Store it in an airtight, freezer-safe container, and press a piece of parchment or plastic wrap directly onto the surface to prevent ice crystals.

FAQ: Pineapple Upside-Down Ice Cream

Can I use frozen pineapple?

Yes! Just thaw it first and pat it dry before caramelizing.

What if I don’t have an electric mixer?

A strong arm and a whisk will work, but it’ll take longer. You can also use a food processor with a whisk attachment.

Is it gluten-free?

Only if you use gluten-free cookies or cake for the crumble. Everything else in the recipe is naturally gluten-free.

Can I make it dairy-free?

You can try swapping the heavy cream with coconut cream and using a vegan sweetened condensed milk. It’ll change the texture slightly but still taste incredible!

Wrapping Up: Why This Recipe Works

This Pineapple Upside-Down Ice Cream takes a beloved dessert and gives it a playful, refreshing twist. It’s easy to make, hard to mess up, and ridiculously satisfying on a hot summer day.

Whether you’re sharing it with friends or sneaking spoonfuls straight from the container (no judgment—I’ve been there), this recipe is a keeper.

More Peach & Pineapple Recipes to Love

• Grilled Pineapple with Cinnamon Sugar
• Peach Crumble Ice Cream (No-Churn)
• Pineapple Coconut Bars
• Spiced Peach Cobbler with Vanilla Bean Ice Cream

Share the Love!

Did you make this recipe? I’d LOVE to see it! Tag your creations on Pinterest or leave a comment with your favorite way to enjoy it. Your feedback and photos seriously make my day

Nutritional Info (Per Serving – Approximate)

• Calories: 320
• Fat: 18g
• Carbohydrates: 38g
• Sugar: 30g
• Protein: 3g

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