Pickled Pineapple Ice Cream

Pickled Pineapple Ice Cream

Pickled Pineapple Ice Cream

Yield: 24 ounces (Creami Deluxe Container)
Prep Time: 20 minutes
Cook Time: 1 day
Additional Time: 15 minutes
Total Time: 1 day 35 minutes

You need more? That title isn't enough to have you drooling? Make it yourself and see.


  • 2 tbsp Cream Cheese
  • 1 tbsp Magical Salt Butter (optional, see notes) or 1/2 tsp Salt
  • 1/2 cup Sugar
  • 2 tsp Vanilla Extract
  • 1-1/8 cup of Heavy Cream
  • 1/2 cup Evaporated Milk
  • 1/2 cup Frozen Pineapple Juice Concentrate
  • 1/2 cup Pureed Pickled Pineapple
  • 2 tbsp Pineapple Pickle Brine


  1. Measure the frozen pineapple juice concentrate into a small bowl and let it sit on the counter while you begin to work allowing it to thaw somewhat.
  2. In a large microwave-safe bowl, microwave the cream cheese and Magical Salt Butter for 10 seconds on high. Add the sugar, and beat with a whisk for a minimum of 60 seconds. The goal is to mostly dissolve the sugar into the cheese and MSB. Once incorporated, add the vanilla extract and mix.
  3. Slowly mix in the heavy cream until the sugar mixture is fully incorporated.
  4. Add the slightly thawed pineapple juice concentrate to the batter and mix it in slowly until it's fully incorporated. Add the pureed pickled pineapple and brine, and mix.
  5. Pour the batter into your Creami Deluxe Container. Place the lid on the container and put in the freezer for 24 hours.
  6. Process with your Creami Deluxe as you would for a full container of ice cream.


Magical Salt Butter is the by-product of my ghee making process. See the recipe for ghee and MSB, here. This is a magical umami substance that adds depth, richness, and body. If you don't want to trouble yourself, a half teaspoon of salt will get you part of the way there.

We've tried everyone's heavy cream, and and somehow Kroger's store brand is the best we've ever found. Compare it to any other and you'll see why we only get our cream from Kroger.

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