Made with these products Rhodes Quality Products
Recipes Other
Brown Sugar Pineapple Ice Cream
Prep 20 min

No-churn summer ice cream that is simple to make, creamy and refreshing.


  • 1 x 410 g can Rhodes Quality Pineapple Crush in Light Syrup, drained
  • 125 ml (½ cup) dark brown sugar
  • 250 ml (1 cup) non-dairy cream or cream substitute
  • 2 eggs
  • 1 x 385 g can condensed milk
  • 65 ml (¼ cup) shelled pistachio nuts, chopped


  1. Place the Rhodes Quality Pineapple Crush and brown sugar into a medium saucepan.
  2. Cook until all the syrup has reduced, the sugar melted, and the pineapple is sweet.
  3. Set aside to cool completely.
  4. Whip the non-dairy cream and the eggs until stiff.
  5. Beat in condensed milk.
  6. Fold in the cooled pineapple and the nuts.
  7. Spoon the ice cream mixture into a chilled baking pan that has been lined with plastic wrap.
  8. Cover with plastic wrap and freeze overnight.


Serves 8

Cooking Times

5 minutes


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