Spiced and Spiked Pineapple Ice Cream

Spiced and Spiked Pineapple Ice Cream


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It’s pineapple upside down cake, but in the form of ice cream with a dash of tequila. So smooth and good, it’ll turn your life upside down.

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Time needed

20 min preparation

Serving Size / Yield

4 servings


  • 1 can of pineapple chunks (20 oz.), drained
  • 1/3 cup of maraschino cherries, drained
  • ½ cup of brown sugar
  • ¼ cup of caramel dip
  • 2 cups of heavy whipping cream
  • ¼ cup of gold tequila
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 1 teaspoon of salt

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Place the bowl and whisk of your electric mixer in the freezer for 15 minutes.
In a blender, blend pineapple, cherries, tequila, cinnamon, nutmeg and salt until completely smooth. Add brown sugar and caramel dip and blend for another minute.
Assemble your electric mixer and whisk the whipping cream on medium to high until creamy and peaking. Add the blended ingredients and whisk on low until the color is even. Pour into an airtight container and freeze until firm.

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