Creamy Pineapple Sorbet


This 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! 

Creamy Pineapple Sorbet

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.

Creamy Pineapple Sorbet

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 pineapple more often. :)

Creamy Pineapple Sorbet

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
Serves: Serves 4
  • 2 cups fresh pineapple chunks
  • 6 tbsp sugar
  • ¼ cup water
  • ¼ 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!


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

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

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

  4. 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!!!

  5. My son would love this but is lactose intolerant…are there any dairy-free options?

    • 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! :)

      • 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. This sounds wonderful, how would i replace the whipping cream ( dairy allergy )?

  7. What if you don’t own an ice cream maker. How would you alter the directions then??

    • 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. :)

    • There’s not much you can do. The creamy constancy is all thanks to the ice cream maker.

  8. This looks awesome!! But sorbet is dairy free, this would be more of a sherbet.

  9. Anne Marie says:

    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!!

  10. It looks delicious! I will def give this a try!

  11. Is there a way to make this if you don’t have an ice cream maker?

  12. 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.

  13. 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.

  14. 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.

    • 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…

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