Description

This no-churn pineapple upside-down ice cream takes the classic retro cake and turns it into a dreamy, frozen dessert! Creamy vanilla ice cream is swirled with caramelized pineapple, buttery brown sugar, and crumbled cake or cookies for a treat that’s rich, nostalgic, and perfect for summer. It’s easy to make, freezer-friendly, and 100% crave-worthy—no ice cream maker needed!

Ingredients

For the Ice Cream Base:

2 cups heavy whipping cream (cold)

1 can (14 oz) sweetened condensed milk

1 tsp vanilla extract

For the Pineapple Caramel Swirl:

1½ cups chopped pineapple (fresh or canned, well drained)

2 tbsp butter

2 tbsp brown sugar

½ tsp cinnamon (optional but so good!)

For the Crumble:

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

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Instructions

Make the Pineapple Caramel:
In a skillet over medium heat, melt the butter. Stir in brown sugar until bubbly and smooth. Add chopped pineapple and cook for 5–7 minutes, stirring often, until golden and slightly thickened. Let it cool completely.

Prepare the Ice Cream Base:
In a large mixing bowl, whip the cold heavy cream until stiff peaks form. In a separate bowl, stir together the sweetened condensed milk and vanilla extract. Gently fold the milk mixture into the whipped cream until combined and smooth.

Layer & Swirl:
Spoon ⅓ of the ice cream base into a loaf pan or freezer-safe container. Add spoonfuls of pineapple caramel and a sprinkle of crumble. Swirl gently with a knife. Repeat layers until all ingredients are used.

Freeze:
Cover the container tightly with plastic wrap or a lid and freeze for at least 6 hours, or overnight, until firm and scoopable.

Notes

Pineapple Tip: Fresh or canned pineapple both work—just be sure to drain canned pineapple really well to avoid a watery caramel.

Crumble Options: No cake? No problem! Use crushed vanilla wafers, shortbread cookies, or graham crackers instead.

Extra Flavor Boost: Add a splash of rum to the pineapple caramel for a grown-up piña colada twist!

Storage: Keeps well in an airtight container in the freezer for up to 2 weeks. Press plastic wrap directly onto the surface to help prevent freezer burn.

Make it Gluten-Free: Just use gluten-free cookies or cake for the crumble and you’re all set.