Creamy Pineapple Sorbet

Creamy Pineapple Sorbet is full of fresh pineapple with just a hint of cream to give it an ultra luscious texture that just melts in your mouth!

This Creamy Pineapple Sorbet is so refreshing and super easy to make too!pinterestCreamy Pineapple Sorbet does require the use of an ice cream machine, so make sure your bowl is fully frozen before you start to make this recipe.

A couple weeks ago I was in the grocery store and overheard some people near the freezer section talking about these fruit sorbets, and how excited they were that they were back in stock. I had to see what all the fuss was about so I picked up a box and we tried them out.

Yup, definitely delicious. The neat thing about them is that each flavor is served inside it’s respected fruit shell. There is a lemon, an orange, a coconut, and a pineapple. I’m pretty sure my kid’s favorite is either the pineapple (because it’s so large), or the coconut (because they get to keep half of a coconut shell as a toy). Don’t ask.

This Creamy Pineapple Sorbet is so refreshing and super easy to make too!

I simply adore the pineapple sorbet. It’s creamy and smooth and full of sweet pineapple flavor. I just had to recreate it. So I did!

You obviously don’t have to serve it in the pineapple shell, and if I’m going to be completely honest – it was a pain to hollow out the pineapple. I have one of these awesome pineapple corers and slicers, so it would have taken me less than a minute to get all the pineapple out, but because I wanted to put it in the pineapple it took me like 10 minutes to dig it all out. Ain’t nobody got time for that.

Seriously, buy a pineapple corer – you’ll eat fresh pineapple more often. 🙂

This Creamy Pineapple Sorbet is so refreshing and super easy to make too!

And if you eat pineapple more often then you’ll want to make Creamy Pineapple Sorbet.

Definitely make it, your family will love this creamy and cool treat!

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4.67 from 6 votes

Creamy Pineapple Sorbet

recipe adapted from The Girl Who Ate Everything
Prep Time5 hrs 48 mins
Cook Time3 hrs
Total Time3 hrs
Course: Dessert
Cuisine: American
Servings: 4
Calories: 163 kcal
Author: Shawn


  • 2 cups fresh pineapple chunks
  • 6 tbsp sugar
  • 1/4 cup water
  • 1/4 cup whipping cream
  • 1 tsp lemon juice


  • Place the pineapple chunks in a food processor or blender with the sugar and water. Process until smooth and no longer chunky. Pour in the whipping cream and lemon juice. Pulse just a few times to incorporate. Refrigerate for 1 hour.
  • Pour the refrigerated pineapple mixture into your ice cream maker and process according to machine's instructions. Pour the pineapple sorbet into a freezer safe dish, cover and freeze for at least 2 hours or until desired consistency is reached. Enjoy!


Calories: 163kcal | Carbohydrates: 29g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 7mg | Potassium: 101mg | Fiber: 1g | Sugar: 26g | Vitamin A: 267IU | Vitamin C: 40mg | Calcium: 20mg | Iron: 1mg
Keywords: Creamy, freezer, pineapple, sorbet
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Here are few more great ways to use your ice cream maker:

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
38 Responses
  1. Ginger

    Do you think you might be able to recreate a peach sorbet? I simply love it! I used to get it from TCBY. I don’t even know if they are still around. Thanks in advance! I’ll be on the lookout for it!

  2. Mae

    You need to change the name sorbet has no cream or milk and those of us who are lactose intolerant will become sick if eating this… this is more of a Sherbet which has milk in it.

    1. Shawn

      Sorry the name bothers you Mae! I created this recipe from a treat I found at my local grocery store at the time. Based off of their ingredients list, I created my own version. It’s weird that their “Sorbet” included some dairy. Then again, it was a Canadian product, so maybe that’s where the translation was lost? Hmm…

    2. Alex

      How would someone lactose intolerant accidentally make something with dairy in it? Perhaps the responsibility is on those lactose intolerant to identify the ingredients in anything consumed (much like any other allergy sufferer would) rather than demanding (‘you need to’) alter the name.

      The author clearly lists dairy as an ingredient. Whether you agree or disagree with authors naming convention is irrelevant. Her Blog. Her Words.

      Is it an ‘authentic’ recipes? Does it matter? Is anything we eat these days authentic compared to the originals. No. Of course not. For what is it worth many commercial sorbets contain dairy as it enhances the mouth feel and texture of the product. In the same way Sunny Delight contains Vegetable Oil. Should they change their title of Juice because traditionally, someone once made up a rule that Juice cannot contain Veg Oil?

      Instead, how about you just thank the author for her recipe, and do or don’t make it depending on your allergies.

  3. Mandy Grant

    Thank you so much for this recipe! I’ve made it already 3 times in the past week and each time I’ve doubled it. I’m most likely going to to make it a thousand more times this summer.

  4. Karen Sutula

    I tried his and just left the cream out. It was really wonderful! The only thing I would suggest is that if you use canned pineapple like I did – make sure to strain the pulp first before putting in the ice cream maker. I will definitely be making this again.

        1. Shawn

          You’ll have to place it in a freezable container, then pop it in the freezer and give it a stir every 10 to 15 minutes as it starts to freeze. It’s a little more time consuming, but it should work!

    1. Suzy D

      Very easy to make and enjoyed by the family. Great desert for a dinner party with a heavier main.
      Going to add 1T of coconut chips or flavored vodka for perhaps a “little pina colada” hint.

  5. Anne Marie

    I just made this and it is delicious! I didnt have any whipping cream on hand so I used alomond milk. I also had a very limited time to make it so I put it in the freezer for 15 min instead of refrigerating an hour. Then after putting in my ice cream machine for a while it was ready for consumption. Great recipe, thanks for posting!!

    1. Shawn

      Hi Mandy! If you don’t have an ice cream maker you could place your pineapple mixture in a freezer safe dish in the freezer and every 30-45 minutes go and give it a good stir. Do that 3 times then let it freeze for the additional 2 hours or until it reaches your desired texture. 🙂

    1. Shawn

      Hi Mary, I think you could get away with adding 1/4 cup of coconut milk. I would use the kind from a can, as it is a little creamier. It will change the flavor slightly, but I think it would still taste great! 🙂

      1. Jen

        Rich’s has a dairy free whipping cream. My allergic niece eats it all the time. You whip it up the same as regular whipping cream. You can sometimes find it in the freezer section of the grocery store.

  6. Heather @ Join Us, Pull up a Chair

    Oh this looks so good! I have a ripe pineapple on my counter and leftover heavy cream in my fridge waiting to be use. Perfect timing!!!

  7. Dorothy @ Crazy for Crust

    This would get me to eat pineapple! I love the flavor, but it’s a texture thing. Sorbet – I’m there!

  8. Jen @ Yummy Healthy Easy

    This sorbet sounds to-die-for!! Pinned and will be trying soon! Thanks for the recipe, Shawn!

  9. Jocelyn (Grandbaby Cakes)

    Girl this sorbet is absolutely fantastic!! I love the idea of digging it out of a large pineapple, cute touch!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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