You’ll seriously stop buying ice cream after this.
Ingredients
- 2 cups frozen pineapple chunks (fully frozen)
- ½ cup unsweetened almond milk
- ½ cup non-fat Greek yogurt
- Optional:
- 1 tbsp honey or sugar substitute
- ½ tsp vanilla extract
Instructions
- Add frozen pineapple to a high-speed blender or food processor.
- Pour in almond milk and Greek yogurt.
- Blend until thick and creamy, stopping to scrape down sides as needed.
- If too thick, add 1–2 tbsp almond milk at a time.
- Taste and blend in sweetener or vanilla if using.
- Serve immediately like soft-serve or freeze 30–60 minutes to firm up.
Texture Tips (Important!)
- Use fully frozen fruit for true ice-cream texture
- A food processor works best if your blender struggles
- Don’t over-add liquid or it turns into a smoothie
Variations
- 🍓 Pineapple + frozen strawberries
- 🥥 Swap almond milk for light coconut milk
- 🍌 Add ½ frozen banana for extra creaminess
- 🍋 Add lemon zest for a sorbet vibe
Nutrition & Diet Notes
- No eggs
- No nuts (unless almond milk is a concern → swap for oat milk)
- Gluten-free
- High protein from Greek yogurt
- Naturally refined-sugar-free
Quick Q&A
Q: Can I make this dairy-free?
Yes! Use coconut yogurt or soy yogurt.
Q: Can I store it?
Yes — freeze up to 1 week. Let sit 5 minutes before scooping.
Q: Does it really taste like ice cream?
More like creamy sorbet-soft serve — fresh, cold, and addictive.