Orange Pineapple Old-Fashioned Freezer Ice Cream
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This orange pineapple old-fashioned freezer ice cream is one of those tried-and-true family favorites that’s been tucked into my recipe collection for years. I didn’t manage to snap a picture—let’s be honest, making every recipe in one week was ambitious enough, and if I’d kept going, I’d be heading straight back to Weight Watchers! Still, I didn’t want to wait to share this one with you because it’s just too good to keep to myself. I got it from my sister-in-law, who found it in a Junior League cookbook, and it instantly won me over.
What makes it special is its refreshingly fruity flavor—a cheerful mix of orange and pineapple that’s so much more exciting than plain vanilla. It’s sweet, tangy, and a little nostalgic, like a creamsicle but with a homemade charm. If you’re craving something different or just want to try a churn ice cream recipe that feels like a blast from the past, this recipe is a must. Go ahead, dust off your old ice cream maker and give it a whirl—you’ll be glad you did.
Ingredients for Old-Fashioned Orange Pineapple Ice Cream
- SUGAR
- WHOLE MILK
- EVAPORATED MILK
- HEAVY CREAM
- FRESH ORANGE JUICE
- FRESH LEMON JUICE
- PINEAPPLE JUICE
Instructions for Orange Pineapple Old-Fashioned Freezer Ice Cream
Start by dissolving sugar into the milk directly in your ice cream container. Give it a good stir to help the sugar melt evenly. Next, pour in the evaporated milk and heavy cream, and stir again several times until the sugar is completely dissolved and the mixture feels smooth.
Transfer the base to the refrigerator to chill while you prep the fruit juices—that little bit of downtime gives the flavors a chance to meld. In a separate bowl, combine the orange juice, lemon juice, and pineapple juice, stirring until they’re well blended. Once your juices are ready, mix them into the chilled milk base and stir to combine thoroughly.
Now you’re ready to freeze! Follow your ice cream maker’s manufacturer instructions to finish the process. This recipe yields 1 full gallon of creamy, citrusy goodness—perfect for sharing on a warm summer day.
Frequently Asked Questions
Do I need an ice cream maker for this recipe?
Yes, this recipe is designed for a traditional freezer-style ice cream maker. It’s the kind where you pour the mixture into the canister and freeze according to the manufacturer’s directions—no churning required.
Can I use canned juice instead of fresh?
Absolutely. While fresh orange, lemon, and pineapple juices give the brightest flavor, high-quality bottled juices work just fine. Just make sure they’re 100% juice with no added sugar or syrups.
Does the sugar need to be fully dissolved before freezing?
Yes! Stir thoroughly after each addition to ensure the sugar is completely dissolved. This helps prevent graininess and ensures a smooth, creamy texture.
How long does it take to freeze?
Freezing time depends on your ice cream maker, but most take 20–40 minutes. After that, you can transfer it to a container and freeze for a few hours to firm it up.
Can I add mix-ins like fruit chunks or coconut?
Yes! Stir in small bits of crushed pineapple, shredded coconut, or even orange zest after the mixture is partially frozen. Just avoid large chunks that could interfere with freezing.
How long does homemade freezer ice cream last?
It’s best enjoyed within 1–2 weeks. Since it doesn’t contain stabilizers, it may develop ice crystals over time, so store it in an airtight container with plastic wrap pressed against the surface.
What makes this recipe “old-fashioned”?
It’s the simple ingredients and freezer-style method—no cooking, no eggs, just a creamy base and fresh juices. It’s a nostalgic nod to vintage Junior League cookbooks and summer family gatherings.
FOR MORE RECIPES LIKE THIS, TRY:
- Brown Sugar Ice Cream
- Double Chocolate Crunch Homemade Ice Cream
- Cherry Limemade Pie
- Blueberry Cheesecake Ice Cream
Orange Pineapple Old-Fashioned Freezer Ice Cream
Real Mom Kitchen
Equipment
Ingredients
- 2 â…” cups sugar
- 1 quart whole milk
- 5 oz can evaporated milk
- 3 cups heavy cream
- 12 oz fresh orange juice 3-4 oranges
- 6 oz fresh lemon juice 3-4 lemons
- 18 oz pineapple juice
Instructions
- Dissolve 2 2/3 cups sugar in the milk in the ice cream container; stir to mix. Add evaporated milk and heavy cream. Stir several times to make sure sugar is dissolved.
- Put in the refrigerator while preparing fruit juices. Mix together orange, lemon, and pineapple juices. Then add to milk mixture and blend well. Freeze according to manufacturers directions. Makes 1 gallon.
