Happy Friday everyone!! I have a fun recipe to share. I’ve been in the mood for ice cream and really anything sweet I can get my hands on. It’s no surprise that I finally decided to cure that craving. It wasn’t enough to just have ice cream I needed some extra things to go in it. I settled on a Pineapple Upside Down No Churn Ice Cream. I LOVE IT! It’s so good and really hits the spot. The recipe is super easy to make, the hardest part is waiting until it freezes 🙂 Check out the recipe below.
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Just a few thoughts for the recipe
Pineapples: Canned pineapples work great but feel free to use fresh if you have it.
Heavy Cream: You want to beat it until stiff peaks form but be careful not to go too far beyond that.
Cake Pieces: I used store bought yellow cupcakes but you could also make one and allow it to cook before cutting into cubes.
Ingredients
- 1/2 cup Yellow Cake Mix
- 1/2 cup Chopped Pineapples
- 14 oz Can Condensed Milk
- 16 oz Heavy Whipping Cream
- 1/4 cup Brown Sugar
- 3 tbsp Butter
- 3-4 tbsp Quartered Maraschino Cherries
- 2 cups cubed Yellow Cake
- 6 Pineapple Rings
Instructions
- Cut yellow cake into cubes and set aside. I used store bought cupcakes. You could also make a small batch yellow cake using the same cake mix you use in this recipe.
- In a sauce pan add butter and brown sugar. Stir until butter melts and the mixture caramelizes.
- Remove from pan and set aside. The mixture will harden a bit.
- Add your chopped and sliced pineapples to the same sauce pan one at a time. (First chopped, then slices). Remove from heat.
- In a large bowl add heavy whipping cream and beat with a stand or hand mixer until stiff peaks form.
- Add cake mix and condensed milk to the bowl with the whipping cream and fold in until well combined.
- In a loaf pan (what I like to use) you’ll create layers by first adding the cream mixture, chopped pineapples, maraschino cherries, and yellow cake and swirl ingredients to mix. Repeat this 2 more times to complete the ice cream.
- Add 6 pineapple rings and 6 maraschino cherries in the middle of each ring.
- Cover and freeze mixture overnight. (If you’re in a rush 6 hrs may do)
- Once completely frozen scoop and enjoy!
