If using fresh pineapple, freeze the chunks for at least 2–3 hours until solid.
In a blender or food processor, blend the pineapple chunks until smooth.
Add heavy cream, condensed milk, vanilla, and sugar (if needed). Blend again until creamy.
Pour mixture into a freezer-safe container, cover, and freeze for 4–6 hours (or overnight) until firm.
Scoop and enjoy! 🍨
✨ Tip: For extra texture, fold in small pineapple tidbits before freezing. You can also drizzle with caramel or sprinkle toasted coconut on top before serving.
Would you like me to give you a no-churn version that doesn’t need a blender/ice cream maker too?
