Pineapple Upside-Down Cake Ice Cream (No-Churn Recipe)

This no-churn pineapple upside down cake ice cream captures all the flavors of the classic dessert in an easy frozen form.

Simple recipes are the best when they’re both delicious and effortless. If that sounds like your kind of baking, meet Pineapple Upside Down Cake Ice Cream.

This no-churn version blends the buttery, caramel-like notes and juicy fruit of pineapple upside down cake into a creamy, scoopable dessert. No ice cream machine required — just whip, fold, and freeze.

The flavor here is inspired by my mum’s beloved pineapple upside down cake: a touch of warm spice, syrupy pineapple, and soft cake pieces folded into a rich, buttery base. It tastes like childhood summers and makes a lovely, nostalgic treat.

How to make pineapple upside down cake ice cream

First, make the ice cream base.

Chill your mixing bowl and beat 2 cups of cold heavy whipping cream on high until soft peaks form. Then add the chilled sweetened condensed milk, ½ tsp ground cinnamon, ½ tsp ground ginger, and 1 tsp butter emulsion. Continue whipping until the mixture holds firm peaks and becomes light and airy.

Tip: Use chilled sweetened condensed milk so the finished ice cream is soft and scoopable straight from the freezer. If you prefer lower calories, you can substitute light or reduced-sugar condensed milk.

Second, fold in the pineapple, cherries and pound cake.

Gently fold in one drained 8oz can of crushed pineapple, ¼ cup quartered maraschino cherries, and about 1 cup cubed pound cake. Reserve a little of each ingredient to sprinkle on top if you like.

If you want to bake your own pound cake, a small 6″ pan or making a quarter of a standard recipe works well for this amount.

Finally, freeze the ice cream.

Line a loaf pan or small cake pan and pour in the folded ice cream mixture. Smooth the top and add any reserved pineapple, cherries, or cake pieces as a garnish. Freeze until firm, about 6–8 hours or overnight.

Tips for making the perfect no-churn ice cream

• If you want to reduce calories, sugars, or fat, swap regular sweetened condensed milk for a fat-free, light, or low-sugar version.
• Dairy-free option: Replace the heavy cream with full-fat coconut milk and use a vegan condensed milk substitute to make a dairy-free version. Use a tested dairy-free ice cream base for best texture.
• Storage: Store the ice cream in an airtight container in the freezer for up to six weeks. Let it sit a few minutes at room temperature before scooping for easier serving.

Did you make this recipe? I’d love to hear how it turned out. Share a photo on Instagram and tag it with #thesimplesweetlife — I enjoy seeing your creations.

Recipe

If you liked this recipe, you might also like…

• Black forest brownie ice cream
• Lemon ginger sorbet
• Cold brew mocha popsicles

Update Notes: This post was originally published in May 2016 and was updated with new photos, directions, and tips in July 2019.