Pineapple Ice Cream

INGREDIENTS:

2 cups heavy whipping cream

14 ounces sweetened condensed milk

½ teaspoon vanilla extract

2 cups crushed pineapple or a 16-ounce can, drained

DIRECTIONS:

In a large bowl, add the heavy whipping cream. Using an electric hand or stand mixer, whip on medium speed until soft peaks form, about 3-5 minutes.

Add the sweetened condensed milk and vanilla extract to the whipped cream. Whisk on low speed until fully combined.

Gently fold in the crushed pineapple until evenly distributed throughout the mixture.

Pour the ice cream mixture into a freezer-safe dish, ensuring it is evenly spread out. Cover the dish with a lid or plastic wrap.

Place the dish in the freezer and let the ice cream freeze for 4 to 8 hours, or until it reaches your desired level of firmness.

Once frozen, scoop the Pineapple Ice Cream into bowls or cones, and enjoy this tropical delight!