Brenda Gantt’s Orange Pineapple Ice Cream
- Prep 20 min
- Churn 25 min
- Total about 5 hrs (with freezing)
- Serves 10
- Level Easy
About Brenda Gantt’s Orange Pineapple Ice Cream
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her unhurried, homestyle cooking videos and her sign-off, “It’s gonna be good, y’all.” Her dessert recipes lean on the same pantry-friendly approach as her savory dishes: a short ingredient list, simple steps, and plenty of flavor.
Orange and pineapple have long been paired in Southern kitchens, showing up in sherbets, congealed salads, and old-fashioned hand-crank ice creams made for summer gatherings and holidays alike. This version leans on sweetened condensed and evaporated milk for a rich, no-fail base, the way many Southern cooks have made ice cream at home for generations, long before store-bought mixes were common.
It makes a refreshing dessert after a hearty Southern dinner. Serve it after a meal built around dishes like fried chicken, hush puppies, and hot water cornbread, or scoop it over a slice of pound cake for something a little more special.
Watch How It’s Made
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Brenda Gantt’s Orange Pineapple Ice Cream Recipe
Ingredients
Kitchen Tools Needed
- Large mixing bowl
- Whisk
- Ice cream maker
- Freezer-safe container
- Zester or fine grater
Instructions
- Mix the base. In a large bowl, whisk together the sweetened condensed milk, evaporated milk, heavy cream, whole milk, sugar, vanilla, and salt until the sugar dissolves.
- Add the fruit. Stir in the orange juice, orange zest, and well-drained crushed pineapple.
- Chill the mixture. Cover and refrigerate for at least 1 hour, or until thoroughly cold. A cold base churns faster and freezes smoother.
- Churn. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20 to 25 minutes, until it reaches a soft-serve consistency.
- Freeze until firm. Transfer the ice cream to a freezer-safe container, press a layer of plastic wrap onto the surface, and freeze for at least 4 hours, or until firm.
- Serve. Let it sit at room temperature for 5 to 10 minutes to soften slightly before scooping.
No ice cream maker? See the FAQ below for a no-churn, hand-stirred method.
Nutrition Facts
| Calories | 290 |
|---|---|
| Protein | 4 g |
| Carbohydrates | 33 g |
| Fat | 16 g |
| Fiber | 1 g |
| Sodium | 75 mg |
| Sugar | 29 g |
This is a sweet frozen dessert. Nutrition values are estimates and are not a substitute for professional dietary advice.
A Few Bright Spots in This Dessert
Vitamin C
Fresh orange juice and pineapple both provide vitamin C, which supports the immune system.
Bromelain
Pineapple contains bromelain, a natural enzyme that may aid digestion.
Calcium
The dairy base provides calcium, which supports bone health.
A Treat in Moderation
Like any ice cream, this is a dessert meant to be enjoyed occasionally rather than a health food.
What to Avoid
Preparation Mistakes
- Don’t skip draining the pineapple. Extra juice waters down the base and makes the ice cream icy.
- Don’t churn a warm base. Chill the mixture thoroughly first so it freezes smoothly and quickly.
- Don’t overfill the ice cream maker canister. The mixture expands as it churns, so leave room, following your machine’s fill line.
Storage Mistakes
- Don’t leave it uncovered in the freezer. Press plastic wrap onto the surface before sealing the lid to prevent ice crystals.
- Don’t refreeze fully melted ice cream. Once it has completely melted, the texture won’t recover the same way after refreezing.
Dietary Considerations
- Contains Dairy
- High in Sugar
- Not Suitable for Vegans
Pro Tips for the Best Ice Cream
- Chill everything first. A cold bowl, cold mixture, and pre-frozen ice cream maker canister (if yours requires one) all help the ice cream churn faster and smoother.
- Drain the pineapple well. Press it in a fine-mesh strainer to remove as much juice as possible before adding it.
- Use fresh orange juice and zest rather than bottled juice for the brightest citrus flavor.
- Freeze in a shallow container. Ice cream firms up faster and more evenly in a wide, shallow container than a tall, deep one.
- Let it soften before scooping. A few minutes at room temperature makes it much easier to scoop cleanly.
What to Serve With This Ice Cream
Finish a Southern Dinner
Serve It On Top Of
- A slice of pound cake
- Good morning cake
- A warm cobbler or pie
- Fresh pineapple or orange segments
When to Serve
- Summer cookouts
- Sunday supper dessert
- Holiday gatherings
- Hot afternoons on the porch
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Heavy cream | Half-and-half | Lighter texture, less rich. |
| Crushed pineapple | Fresh pineapple, finely chopped and drained | Drain well to avoid extra water. |
| Fresh orange juice | Thawed orange juice concentrate | Use about half as much for a stronger flavor. |
| Granulated sugar | Powdered sugar | Dissolves easily into a cold base. |
| Dairy (overall) | Full-fat coconut milk + dairy-free condensed milk | Makes it dairy-free with a mild coconut flavor. |
Storage & Serving
Freezer
Store in an airtight, freezer-safe container with plastic wrap pressed onto the surface for up to 2 months.
Best Texture
For the creamiest scoop, enjoy it within the first 2 weeks before ice crystals start to form.
Serving
Let it sit out 5 to 10 minutes before scooping so it softens slightly.
Make ahead: this ice cream is meant to be made ahead. Churn and freeze it a day or more before serving so it has time to firm up fully.
Frequently Asked Questions
Yes. Pour the chilled mixture into a shallow freezer-safe pan and freeze for about 1 hour, then whisk vigorously or beat with a hand mixer to break up ice crystals. Repeat every 30 to 45 minutes for 3 to 4 hours, until the texture is thick and creamy, then freeze until firm.
Yes. Pulse fresh pineapple in a food processor until finely chopped, then drain it well in a fine-mesh strainer before adding it, since fresh pineapple can release more liquid than canned.
Icy texture usually comes from a base that wasn’t cold enough before churning, from too little fat or sugar, or from slow freezing. Chill the mixture thoroughly first, use full-fat dairy as written, and freeze the churned ice cream as quickly as possible in a shallow container.
Yes. Swap the fresh orange juice for 1/2 cup thawed frozen orange juice concentrate for a more intense orange flavor, or add an extra teaspoon of orange zest.
It keeps well for up to 2 months in an airtight, freezer-safe container. For the creamiest texture, it’s best enjoyed within the first 2 weeks, since homemade ice cream can develop ice crystals over time.
You can adapt it using full-fat coconut milk in place of the cream and milk and a dairy-free sweetened condensed milk substitute. The texture will be a little less rich, and the coconut flavor will come through alongside the orange and pineapple.
Reader Reviews
More Brenda Gantt Recipes
- Fried ChickenA classic Southern main to serve before dessert
- Hush PuppiesCrispy cornmeal fritters for a fish fry or cookout
- Hot Water CornbreadSimple, crisp-edged Southern cornbread
- Fried SquashA quick, golden Southern side dish
- Southern Green BeansSlow-simmered green beans done right
- GoulashA hearty, comforting weeknight dinner
- Brenda Gantt’s GritsCreamy stovetop grits, Southern style
- Pound CakeA classic to top with a scoop of this ice cream
- Good Morning CakeA simple, comforting breakfast cake
It’s gonna be good, y’all. Scoop some up for your next gathering.
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