I like turning familiar desserts into ice cream, and this dairy free pineapple upside down cake ice cream is one of my favorite ways to do it.

It has a creamy vanilla base with sweet pineapple, cherries, and little pieces of cake crumble throughout.

I made this recipe dairy free so it can be enjoyed by anyone who avoids milk-based ingredients or simply wants a dairy free frozen dessert.

The pineapple cherry swirl is cooked first, which gives it a thick texture and a deeper, caramel-like flavor.

After churning, I layer everything together so each scoop has a mix of creamy ice cream, fruit, and cake crumbs.

Why This Recipe Is a Keeper

Classic Dessert Flavor – Sweet pineapple, cherries, and vanilla bring the familiar taste of pineapple upside down cake to every scoop.

Rich Dairy Free Base – Coconut milk and creamy oat milk create a smooth, full-bodied ice cream without any dairy.

Buttery Cake Crumble – Golden vanilla cake crumbs add a tender, bakery-style texture that makes each bite feel extra special.

Bright Fruit Swirl – The glossy pineapple cherry swirl adds juicy sweetness and a fresh lemon lift to balance the creamy base.

Here’s What You’ll Need

For The Pineapple Cherry Swirl

2 cups Well-Drained Crushed Pineapple
1/3 cup Light Brown Sugar
2 tbsp Dairy-Free Butter
1 tbsp Fresh Lemon Juice
1/2 cup Quartered Maraschino Cherries

For The Cake Crumble

3/4 cup All-Purpose Flour
1/4 cup Cane Sugar
1/2 tsp Baking Powder
1/4 tsp Fine Sea Salt
4 tbsp Melted Dairy-Free Butter
2 tbsp Extra Creamy Oat Milk
1 tsp Pure Vanilla Extract

For The Ice Cream

1 (13.5 oz) can Full-Fat Coconut Milk
1 1/4 cups Extra Creamy Oat Milk
2/3 cup Cane Sugar
2 tbsp Cornstarch
1 tbsp Refined Coconut Oil
2 tsp Pure Vanilla Extract
1/4 tsp Fine Sea Salt

How to Make It

Step 1

Cook the crushed pineapple, brown sugar, dairy-free butter, and lemon juice over medium heat for 10 to 12 minutes, stirring regularly, until thick and glossy. Fold in the maraschino cherries, then refrigerate the swirl until cold.

Step 2

Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Mix the flour, cane sugar, baking powder, and sea salt, then stir in the dairy-free butter, oat milk, and vanilla until chunky crumbs form.

Step 3

Bake the cake crumble for 11 to 13 minutes, stirring once, until golden. Cool completely, then freeze the crumble.

Step 4

Whisk the coconut milk, oat milk, cane sugar, cornstarch, coconut oil, vanilla, and sea salt in a saucepan. Cook over medium heat until steaming and lightly thickened, then refrigerate for at least 4 hours.

Step 5

Churn the cold vanilla base according to the ice cream maker’s directions. Add two-thirds of the frozen cake crumble during the final 2 minutes.

Step 6

Layer the ice cream with the pineapple cherry swirl and remaining cake crumble in a freezer-safe container. Freeze for 4 to 6 hours and soften briefly before serving.

Recipe Tips

Drain the Pineapple Well

Press the crushed pineapple in a fine mesh strainer until very little liquid comes out. Extra juice can keep the swirl thin, even after it cooks.

Measure the pineapple after draining it for the best balance of fruit and caramel flavor. The finished swirl should be thick enough to sit in ribbons between the ice cream layers.

Cook the Swirl Until Thick

Keep the pineapple mixture at a steady medium heat and stir often, especially near the end of cooking. It is ready when the juices look glossy and syrupy instead of watery.

Let the swirl cool completely in the refrigerator before layering it into the ice cream. A warm swirl will soften the freshly churned ice cream and make the layers blend together.

Keep the Crumble Chunky

Mix the crumble just until it forms uneven, pea-sized and larger pieces. A few different-sized crumbs give the ice cream a more cake-like texture.

Stir the crumble once while it bakes so the edges brown evenly. Let it cool fully, then freeze it before churning so it stays crisp instead of softening in the ice cream.

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