Duomo Gelato

Gelato Recipe: Pineapple

Gelato Recipe: Pineapple

Here’s a complete, simple, and wholesome pineapple gelato recipe you can try. It’s designed to be easy, flavorful, and made with basic ingredients. If you’d like dairy-free or vegan options, I’ve included alternatives.

Ingredients (serves 4–6)

  • Pineapple: 2 cups fresh, diced (about 300–350 g)
  • Whole milk: 1 cup (240 ml) – you can substitute with almond milk or coconut milk for dairy-free
  • Heavy cream: 1 cup (240 ml) – optional if you want a richer gelato; omit for dairy-free
  • Granulated sugar: 2/3 cup (130 g) – adjust to sweetness
  • Lemon juice: 1–2 tablespoons (optional, enhances brightness)
  • Vanilla extract: 1 teaspoon
  • Pinch of salt: to enhance flavor

Bio/eco-friendly options (optional):

  • Use organic pineapple and organic milk/cream or plant-based alternatives labeled as certified organic.
  • Choose packaging-free or recyclable containers for any store-bought ingredients.
  • Sweeten with unrefined sugar (e.g., raw cane sugar) if available.

Optional dairy-free variations

  • Coconut milk gelato: Replace milk with full-fat coconut milk (1.5 cups) and replace cream with coconut cream (1 cup). Use sugar and pineapple as written.
  • Almond milk gelato: Use unsweetened almond milk (1.5 cups) and omit the cream; add a touch of extra starch or 1–2 tablespoons of cornstarch slurry to improve body (see method).

Equipment

  • Saucepan
  • Blender or immersion blender
  • Mixing bowl
  • Fine sieve (optional)
  • Ice cream maker (preferred) or freezer-safe container for no-churn method
  • Spatula

Method

  1. Prepare the pineapple

    • Peel, core, and dice the pineapple. If you want a smoother texture, you can blend a portion of it.
    • If you’re using fresh pineapple, you can set aside a few chunks for texture.

  2. Puree and strain (optional)

    • In a blender, combine half of the pineapple with the milk, cream, sugar, vanilla, lemon juice, and salt.
    • Blend until smooth. If you prefer a chunkier gelato, reserve some pineapple chunks.
    • Optional: pass the puree through a fine sieve to remove fibrous bits for a silkier texture.

  3. Combine and chill

    • Pour the blended mixture into a bowl. Stir in the remaining pineapple chunks.
    • Chill in the refrigerator for at least 2 hours, or overnight. The colder the base, the better the churn.

  4. Churn

    • With an ice cream maker: Follow the manufacturer’s instructions. Typically, churn for 20–25 minutes until it reaches a soft-serve consistency.
    • No-churn method: Pour the chilled mixture into a shallow freezer-safe container. Freeze for 1 hour, then whisk vigorously to break ice crystals. Repeat every 30–45 minutes for 3–4 hours until smooth.

  5. Harden and serve

    • Transfer to a lidded container and freeze for at least 2 hours to firm up.
    • Serve scoops topped with fresh pineapple bits or a drizzle of lime juice for brightness.

Tips for best results

  • Pineapple has natural acidity; balancing with a touch of sugar helps prevent iciness.
  • If your gelato is too hard after freezing, let it sit at room temperature for 5–10 minutes before scooping.
  • To reduce iciness, add a small amount of glycerin-free glycerol (not necessary for home recipes) or a tiny amount of corn starch slurry to mimic commercial stabilizers. For natural stabilization, a bit of lactose (if dairy) can help, but that’s optional.

Nutritional notes (approximate per serving)

  • Calories: ~150–210 (depends on dairy vs. dairy-free and portion)
  • Carbs: ~20–28 g
  • Fat: ~6–14 g (varies with dairy choice)
  • Protein: ~2–4 g

Variations and twists

  • Coconut-lime pineapple gelato: Add zest of one lime and a tablespoon of coconut extract.
  • Spiced pineapple gelato: Add a pinch of cinnamon or ginger for warmth.
  • Herbal pineapple gelato: Infuse the milk with a sprig of mint or basil for 15 minutes before blending.