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
