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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Creamy Pineapple Sorbet

recipe adapted from The Girl Who Ate Everything

  • Author: Shawn
  • Prep Time: 1 hr. 10 min.
  • Cook Time: 3 hours
  • Total Time: 4 hr. 10 min
  • Yield: Serves 4 1x
  • Category: Dessert
  • Method: freezer
  • Cuisine: American


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


  2. 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.
  3. 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!

Keywords: creamy, pineapple, sorbet, freezer

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.
34 Responses
  1. 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.

  2. 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.

  3. 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. 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. 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.

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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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