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

  1. 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.

  2. In a large bowl, I whip the heavy cream until stiff peaks form.

  3. 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.

  4. I gently fold the whipped cream into the condensed milk mixture until it’s fully combined.

  5. 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.

  6. 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.

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Pineapple Upside-Down Ice Cream

Pineapple Upside-Down Ice Cream

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  • Author: Olivia
  • 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
  • 23 drops red food coloring (optional)

Instructions

  1. 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.
  2. Whip the heavy cream in a large bowl until stiff peaks form.
  3. In another bowl, combine sweetened condensed milk, vanilla, drained pineapple, chopped cherries, and red food coloring if using.
  4. Gently fold the whipped cream into the condensed milk mixture until fully combined.
  5. 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.
  6. 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

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