Pineapple Upside-Down Ice Cream is a fun, frozen twist on the beloved classic cake. It has all the caramelized, fruity goodness I love from the traditional dessert—sweet pineapple, rich brown sugar, and bright maraschino cherries—blended into a creamy, scoopable treat. Each spoonful tastes like summer nostalgia with a tropical kick. No oven needed, just pure pineapple bliss in frozen form.
Why You’ll Love This Recipe
I love how this ice cream takes all the flavors of a pineapple upside-down cake and transforms them into a cool, creamy dessert. The brown sugar swirl and bits of pineapple and cherry make every bite sweet and surprising. It’s a no-churn recipe if I want it easy, but I can also use an ice cream maker for an ultra-smooth finish. Whether I’m hosting a backyard BBQ or just treating myself, this flavor never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
heavy cream
sweetened condensed milk
crushed pineapple (well-drained)
maraschino cherries (chopped)
brown sugar
unsalted butter
vanilla extract
pinch of salt
red food coloring (optional, for a hint of cherry color)
Directions
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I start by melting butter and brown sugar together in a saucepan over medium heat until the sugar dissolves. I stir in a pinch of salt and let it cool slightly—this becomes my caramel swirl.
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In a large bowl, I whip the heavy cream until stiff peaks form.
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In another bowl, I mix the sweetened condensed milk with vanilla extract, the drained pineapple, and the chopped cherries. If I want a light pink hue, I add a drop or two of red food coloring.
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I gently fold the whipped cream into the condensed milk mixture until it’s fully combined.
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I spoon half of the ice cream base into a freezer-safe container, drizzle half of the brown sugar mixture over it, and repeat with the remaining layers. I swirl it lightly with a knife for a ribbon effect.
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I cover the container and freeze for at least 6 hours, or overnight, until firm.
Servings and timing
This recipe makes about 6–8 servings and takes just 20 minutes to prepare, plus a minimum of 6 hours to freeze. It’s perfect to make the night before and serve the next day.
Variations
Sometimes I caramelize fresh pineapple chunks in the butter and brown sugar for extra flavor before swirling them in. I’ve also added a graham cracker crumble to mimic the cake base. For a boozy twist, I stir in a splash of dark rum or pineapple liqueur. If I want it extra creamy, I add a little cream cheese to the base.
Storage/reheating
I store the ice cream in an airtight container in the freezer for up to 2 weeks. To scoop it easily, I let it sit at room temperature for about 5–10 minutes before serving. There’s no reheating needed—just scoop and enjoy.
FAQs
Can I use fresh pineapple instead of canned?
Yes, I’ve used finely chopped fresh pineapple. I sauté it lightly to soften and bring out the sweetness before mixing it in.
Will the cherries bleed into the ice cream?
They can, so I chop and pat them dry with a paper towel before adding them. The slight bleeding adds color, which I actually like.
Can I use an ice cream maker for this?
Yes, I churn the base first (without the mix-ins), then stir in the pineapple, cherries, and brown sugar swirl before freezing.
Is this ice cream very sweet?
It’s sweet, like a dessert cake should be, but the tang from the pineapple balances it well. I’ve reduced the brown sugar a little before and it still tasted great.
Can I add nuts?
Absolutely. I’ve folded in chopped pecans or walnuts for crunch, and it pairs beautifully with the pineapple and caramel flavors.
Conclusion
Pineapple Upside-Down Ice Cream is a creative, crowd-pleasing dessert that captures the spirit of the classic cake in every frozen bite. It’s creamy, fruity, and rich with buttery brown sugar swirls. Whether I’m making it for a summer party or simply craving something tropical, this ice cream hits all the right notes—no oven required.
Print
Pineapple Upside-Down Ice Cream
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (includes freezing)
- Yield: 6–8 servings
- Category: Dessert
- Method: No-Churn
- Cuisine: American
- Diet: Vegetarian
Description
Pineapple Upside-Down Ice Cream is a no-churn frozen dessert inspired by the classic cake, blending sweet pineapple, maraschino cherries, and a buttery brown sugar swirl into a rich, creamy treat that’s perfect for summer.
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 cup crushed pineapple, well-drained
- 1/3 cup maraschino cherries, chopped and patted dry
- 1/3 cup brown sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
- 2–3 drops red food coloring (optional)
Instructions
- In a saucepan, melt butter with brown sugar over medium heat until dissolved. Stir in a pinch of salt and let cool. Set aside as the caramel swirl.
- Whip the heavy cream in a large bowl until stiff peaks form.
- In another bowl, combine sweetened condensed milk, vanilla, drained pineapple, chopped cherries, and red food coloring if using.
- Gently fold the whipped cream into the condensed milk mixture until fully combined.
- Layer half of the ice cream base into a freezer-safe container. Drizzle half of the brown sugar mixture on top. Repeat layers and swirl lightly with a knife.
- Cover and freeze for at least 6 hours or overnight until firm.
Notes
- Use fresh pineapple sautéed in brown sugar for a richer flavor.
- Add chopped nuts like pecans for extra crunch.
- A graham cracker crumble can mimic the cake base.
- Mix in a splash of dark rum for a boozy twist.
- Add cream cheese to the base for added creaminess.
Nutrition
- Serving Size: 1 scoop
- Calories: 320
- Sugar: 30g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg