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Ingredients (Makes ~1 quart)

For the Ice Cream Base:

• 2 cups (480ml) heavy cream, chilled
• 1 (14 oz) can sweetened condensed milk
• 1 ½ cups (240g) crushed pineapple, drained (reserve juice)
• 2 tbsp pineapple juice (from drained pineapple)
• 1 tsp vanilla extract (or coconut extract for extra tropical flavor)

Optional Add-Ins:

• ½ cup toasted coconut flakes
• 1 tbsp rum (for a piña colada twist!)

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Step-by-Step Instructions

1. Whip the Cream

• In a large bowl, whip heavy cream to stiff peaks.

2. Mix the Base

• In another bowl, stir condensed milk, pineapple, pineapple juice, and vanilla.
• Gently fold in the whipped cream until fully combined.

3. Add Extras (If Using)

• Fold in toasted coconut or rum for extra flavor.

4. Freeze

• Pour into a loaf pan or airtight container.
• Freeze 6+ hours (or overnight) until firm.