Mexican Pineapple Banana Ice Cream

Mexican Pineapple Banana Ice Cream
Mmmm, vacation in a bowl!

Who is obsessed with pineapples? I am! Since I was tiny I can’t get enough of them. I have been known to eat an entire pineapple in one sitting. I have even considered paying for a Disneyland ticket just to get one of their pineapple spears (I don’t know why, but they are the absolute BEST, even better than in Hawaii). I just really love these darn things. Plus don’t they look happy and summery hanging out in your fruit bowl?

Its no secret that ice cream is my first love of food, so I started experimenting with combining my two taste bud passions of pineapple + ice cream this summer. After making several batches, I decided to start experimenting a bit, and this, mis amigos, is what resulted from it.

So grab your sunglasses and imagine having a banana pina colada with a dash of Mexican delight in your hand and get ready to eat up this little bowl of vacation!

INGREDIENTS: Makes approximately 1.5 quarts

  • 2 Cups Whole Milk
  • 2 Cups Heavy Cream (Use 1 Cup at a time, see below)
  • 1 Cup Sugar
  • 8 Large Egg Yolks
  • 1 tsp Vanilla
  • 2 14-ounce Cans of Pineapple Chunks, drained
  • 5″ of Banana, ripened
  • 3 Tbsp Malibu Rum (or other clear liquor, this helps keep the ice cream soft once frozen)
  • 1/2 tsp Cinnamon (more or less to taste)
  • Candy thermometer (recommended)
  • Ice Cream Maker


  1. In a medium sized heavy saucepan, combine 2 Cups of Whole Milk and 1 Cup of Heavy Cream. Heat at a medium temperature, stirring occasionally, until the mixture reaches 170 degrees. Remove from heat.
  2. Meanwhile, in a separate bowl add Egg Yolks and Sugar. Whisk until the mixture is light yellow and a bit thick.
  3. Whisking constantly, slowly pour 1 Cup hot cream mixture into the yolks bowl. Once combined, then whisk the mixed cream and yolks back into the saucepan. Heat once again, stirring constantly, until mixture reaches 180 degrees or coats the back of a spoon. Remove from heat.
  4. Stir in remaining 1 Cup of Heavy Cream and Vanilla. Pour mixture through a fine mesh strainer into a clean bowl.
  5. Allow mixture to cool to room temperature (you can speed up this process by setting your bowl in a larger bowl filled with ice water). Once mixture has reached room temp, cover and chill in the refrigerator at least 6 hours or overnight.


  1. In a food processor, blend Pineapple and Banana until it is pureed. Chill one hour before adding to ice cream mixture.
  2. Stir together fruit puree with ice cream mixture until completely combined.
  3. Pour into ice cream maker and churn according to manufacturer’s directions, adding in 3 Tbsp Malibu Rum.
  4. Once the ice cream has churned about 20 minutes, add cinnamon in a little bit at a time. (I recommend tasting as you add to make sure it suits your taste preference. Less is definitely more in this case!)
  5. Finish churning (usually another 5-10 minutes). Serve immediately or cover and freeze.

Enjoy the fruits of your labor! Olé!


2 thoughts on “Mexican Pineapple Banana Ice Cream

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