This recipe recreates the thick, swirled pineapple dessert shown in the photo: creamy, intensely fruity, and scoopable/pipeable like soft-serve.
Ingredients — makes about 4 servings
- 3 cups (450 g) fresh pineapple, peeled, cored and chopped
- 1 cup (240 ml) cold heavy cream
- ½ cup (120 g) sweetened condensed milk
- ½ cup (120 g) plain Greek yogurt
- 1–2 tbsp honey or sugar, optional
- 1 tsp vanilla extract
- 1 tbsp lemon or lime juice
- Pinch of salt
For the pineapple pieces/topping
- ½ cup diced fresh pineapple
- 1–2 tsp sugar, optional
Method
- Freeze the pineapple: Spread the chopped pineapple on a tray and freeze for 4–6 hours, preferably overnight.
- Blend: Add frozen pineapple, condensed milk, Greek yogurt, vanilla, lemon/lime juice and salt to a high-powered blender or food processor.
- Blend until smooth and creamy, stopping to scrape down the sides. Add 1–2 tablespoons cream at a time only if the mixture is too thick to blend.
- Whip the cream: In a separate bowl, whip the cold heavy cream to soft-to-medium peaks.
- Combine: Gently fold the pineapple mixture into the whipped cream. Taste and add honey/sugar if your pineapple isn’t sweet enough.
- Chill: For a soft-serve consistency, freeze for about 45–90 minutes, stirring once or twice. For a firmer dessert, freeze 3–4 hours.
- Create the swirls: Transfer to a piping bag fitted with a large star tip and pipe into chilled cups.
- Finish: Top with small pineapple cubes and serve immediately.
Pro tips for the pictured texture
- Use very ripe, sweet pineapple for the strongest flavor.
- Freeze the pineapple rather than using lots of ice; ice would dilute the flavor.
- Don’t over-freeze if you want the tall, soft swirls shown in the photo.
- For an even richer texture, replace half the Greek yogurt with mascarpone.
- If using canned pineapple, drain it extremely well before freezing.
Nutrition & “nut info”
Pineapple itself is naturally very low in fat: USDA data lists about 50 kcal, 13.1 g carbohydrate, 0.54 g protein, 0.12 g fat and 1.4 g fiber per 100 g. It also provides vitamin C and manganese.
Nuts: This recipe contains no tree nuts or peanuts as written. However, check the labels of condensed milk, yogurt and other packaged ingredients if preparing it for someone with a serious allergy because manufacturing facilities can have cross-contact.
Fresh pineapple contains bromelain, a group of enzymes; heat processing destroys much of its activity, which is why canned pineapple behaves differently in some recipes
Q&A
Q: Can I make it without an ice-cream machine?
Yes. The blender + freezer method above works without a machine.
Q: Why is my pineapple cream icy?
Too much water or insufficient fat can cause iciness. Use well-drained/frozen pineapple and don’t add unnecessary liquid.
Q: Can I make it dairy-free?
Yes. Use full-fat coconut cream and a dairy-free condensed milk alternative.
Q: Can I use canned pineapple?
Yes, but drain it very thoroughly. Fresh pineapple gives the brightest flavor.
Q: Can I make it less sweet?
Absolutely. Reduce the condensed milk and add a little extra Greek yogurt, adjusting the texture as needed.
Q: Is pineapple a common allergen?
It isn’t one of the major regulated food allergens in many labeling systems, but individual pineapple allergy is possible. The Academy of Nutrition and Dietetics also notes that some people with latex allergy can react to certain fresh fruits, including pineapple.
Q: How long does it keep?
For the best soft texture, eat it the same day. It can be frozen airtight for roughly 1–2 weeks, but it will become considerably firmer; let it soften before serving.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
- Mexican Orzo Salad with Lime-Cilantro Dressing - August 23, 2026
- Creamy Deli-Style Chicken Salad - August 23, 2026
- High Protein cheesy baked eggplant parmesan - August 23, 2026
