This Pineapple Ice Cream is a refreshing, healthy, and dairy-free treat that’s bursting with tropical flavor. Made with just a few simple ingredients, this no-churn recipe is easy to prepare and perfect for satisfying your sweet tooth without the guilt. Creamy, tangy, and naturally sweet, it’s a delightful dessert or snack for any occasion!
Ingredients
(Makes about 2 servings)
- 2 cups frozen pineapple chunks
- ½ cup unsweetened almond milk (or any milk of choice)
- ½ cup non-fat Greek yogurt
- 1 tablespoon honey or your preferred sugar substitute (optional, adjust to taste)
- ½ teaspoon vanilla extract
Instructions
Step 1: Blend the Ingredients
- Prepare Your Blender:
- Add the frozen pineapple chunks , unsweetened almond milk , non-fat Greek yogurt , honey (if using) , and vanilla extract to a high-speed blender or food processor.
- Blend Until Smooth:
- Blend the mixture on high speed, stopping to scrape down the sides as needed, until the texture is thick, creamy, and smooth like soft-serve ice cream. This may take 2–3 minutes depending on your blender.
- If the mixture is too thick, add a splash more almond milk, one tablespoon at a time, until you achieve the desired consistency.
Step 2: Adjust Sweetness (Optional)
- Taste and Sweeten:
- Taste the mixture and adjust the sweetness if needed by adding more honey or your preferred sugar substitute. Blend again briefly to incorporate.
Step 3: Serve or Freeze
- Serve Immediately:
- For a soft-serve texture, scoop the ice cream into bowls or cones and enjoy right away.
- Freeze for a Firmer Texture:
- For a firmer, scoopable ice cream, transfer the mixture to an airtight container and freeze for 1–2 hours before serving.
Tips for Success
- Use Ripe Pineapple: If using fresh pineapple, make sure it’s ripe and sweet. Freeze the chunks on a baking sheet for 2–3 hours before blending.
- Customize the Flavor: Add a pinch of ground cinnamon, a splash of coconut extract, or a handful of shredded coconut for a tropical twist.
- Make It Vegan: Use maple syrup or agave instead of honey to keep this recipe entirely plant-based.
- Storage: Store leftovers in an airtight container in the freezer for up to 1 week. Let it sit at room temperature for 5–10 minutes before scooping to soften.
Why You’ll Love This Recipe
This Pineapple Ice Cream is a guilt-free dessert that’s creamy, fruity, and naturally sweetened by the pineapple itself. The addition of Greek yogurt provides a tangy richness, while the almond milk keeps it light and dairy-free. With its vibrant tropical flavor and simplicity, this recipe is perfect for hot summer days or whenever you’re craving something cool and refreshing.
Indulge in this creamy, dreamy treat—it’s like a vacation in every bite!
