1 teaspoon.

Loved loved this pineapple ice cream. Great treat for the current heat wave.

Yes. Cover the loaf pan and freeze for 6–8 hours in a level spot, or until the ice cream is fully set.

Thanks for the comment. The pineapple doesn’t need to be drained—both the tidbits and 1/3 cup of the juice go into the recipe, just as listed in the ingredients. I’ll update the instructions to make that a little more clear during prep.

I haven’t tested it in an ice cream maker, but it should work just fine with a couple of adjustments. You can skip whipping the cream since the machine will churn in the air. Just blend the cream cheese, sweetened condensed milk, and drained pineapple until smooth, then stir in the heavy cream. Once the mixture is cold, churn it according to your machine’s directions. After churning, add it to the loaf pan and place in the freezer.