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This No Churn Pineapple Upside Down Cake Ice Cream is the perfect Summer treat! It’s creamy, sweet, filled with fruit, and tastes like cake batter! The best part? You don’t need an ice cream maker! showmetheyummy.com #icecream #nochurnicecream #pineapple #cake #cherries #summerrecipes #pineappleupsidedowncake
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5 from 2 votes

No Churn Pineapple Upside Down Cake Ice Cream

This No Churn Pineapple Upside Down Cake Ice Cream is the perfect Summer treat! It’s creamy, sweet, filled with fruit, and tastes like cake batter! The best part? You don’t need an ice cream maker!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: fresh, no churn, summer
Servings: 12 people
Calories: 465kcal
Author: Jennifer Debth
Scale

Ingredients

The base

  • 1 can sweetened condensed milk
  • 1 cup yellow cake mix
  • 3 tablespoons butter melted
  • 1 pint (2 cups) heavy whipping cream chilled

The pineapple

  • 1 cup canned pineapple chunks drained

The cherries

  • 1/2 cup maraschino cherries drained
  • 2 tablespoons brown sugar packed
  • 1/2 teaspoon cornstarch

Optional topping

  • vanilla bourbon salted caramel sauce

Instructions

The pineapple

  • Lightly grease a rimmed baking sheet and place the drained pineapple chunks in a single layer. Bake for 20 minutes, stirring halfway though.
  • Remove from the oven, cool slightly, and place in a food processor. Pulse until the pineapple has been fully crushed, or until the desired texture has been reached.
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The cherries

  • At the same time, mix together 1/2 cup drained cherries, brown sugar, and cornstarch and place in a small (lightly greased) glass baking pan. Bake for 20 minutes, stirring halfway through.
  • Remove from the oven, cool slightly, and mash with a potato masher.
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The base

  • Mix together sweetened condensed milk, yellow cake mix, and melted butter together until well combined.
  • Stir in roasted pineapple and cherries. Set aside.
  • Whip chilled heavy whipping cream until stiff peaks form.
  • Gently fold the whipped cream into the sweetened condensed milk mixture.
  • Gently pour the ice cream into a large tupperware container and place the lid on.
  • Place in the freezer until hard (about 6 hours).
  • Serve, drizzle with vanilla bourbon salted caramel and enjoy!
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Notes

Nutrition

Calories: 465kcal | Carbohydrates: 65g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 401mg | Potassium: 231mg | Fiber: 1g | Sugar: 46g | Vitamin A: 780IU | Vitamin C: 5.5mg | Calcium: 222mg | Iron: 1.1mg