Quick Pineapple Ice Cream
A creamy and refreshing tropical treat that you can whip up in under five minutes, inspired by the classic Hawaiian Dole Whip.
Ingredients
Main ingredients
- 2 cups frozen pineapple chunks You can substitute with fresh pineapple, adding ice to thicken.
- 1/2 cup unsweetened almond milk For a creamier texture, consider using full-fat coconut milk.
- 1/2 cup non-fat Greek yogurt Use plant-based yogurt for a vegan version.
- 1 tablespoon honey or sugar substitute This is optional, adjust based on preferred sweetness.
- 1/2 teaspoon vanilla extract Adds extra flavor.
Instructions
Preparation
- Place the frozen pineapple chunks in a blender.
- Add the unsweetened almond milk and Greek yogurt to the blender.
- If desired, add the honey or sugar substitute for sweetness.
- Sprinkle in the vanilla extract.
- Blend everything together until you reach a creamy and smooth consistency.
- Taste and adjust sweetness by adding more honey or sugar as needed.
Serving
- Serve immediately for a soft-serve texture or transfer to an airtight container and freeze for a firmer ice cream.
Notes
For toppings, consider shredded coconut or fresh berries for added texture and flavor. Store leftovers in an airtight container in the freezer for up to two weeks. Let sit at room temperature for 5-10 minutes before scooping to soften.