It’s those sweltering afternoons when the sun seems to be at its peak, the air thick and still, that I find myself thinking about something refreshing. My kids run around the yard, their laughter echoing, while I stand in the kitchen, trying to think of a way to cool everyone off.

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I open the freezer and spot the bags of frozen pineapple chunks I’ve been meaning to use, and the light bulb goes off. A simple idea hits me – a quick, cool treat to beat the heat. I pull out the almond milk, and the Greek yogurt I keep for smoothies, and before long, I’ve whipped up a blend that turns out to be a perfect frozen treat.

My husband walks in, wiping his forehead, and takes one bite, his face lighting up with delight. The kids are already lined up, excited for their turn. It’s moments like these that make me appreciate how easy and satisfying it can be to create something so simple yet so enjoyable.

Do you know what is the best part? No long preparation, just a handful of ingredients, and a few minutes of blending. With a treat that’s so light and refreshing, I know it’ll become a staple in our summer routine.

Short Description

This 3-Ingredient Pineapple Ice Cream combines frozen pineapple, almond milk, and Greek yogurt for a creamy, refreshing treat. Easy to make and full of tropical flavor, it’s the perfect guilt-free dessert for sunny days.

Key Ingredients

2 cups frozen pineapple chunks
1/2 cup unsweetened almond milk
1/2 cup non-fat Greek yogurt
1 tablespoon honey or your preferred sugar substitute
1/2 teaspoon vanilla extract

Tools Needed

Blender
Measuring cups and spoons
Spatula
Freezer-safe container

Cooking Instructions

Step 1: Blend the base
Place the frozen pineapple chunks, almond milk, and Greek yogurt into your blender. The pineapple should be frozen solid to achieve that creamy ice cream texture.

Blend on high until the mixture is smooth and thick. You may need to stop and scrape down the sides of the blender once or twice to ensure everything blends evenly.

Step 2: Sweeten to taste
If you like a bit of extra sweetness, add 1 tablespoon of honey or your preferred sugar substitute, along with a dash of vanilla extract if you’d like to enhance the tropical flavors.

Blend again until fully incorporated. Taste it and adjust the sweetness as needed.

Step 3: Freeze the mixture
Once everything is blended and smooth, transfer the mixture into a freezer-safe container. Use a spatula to smooth out the top.

Cover it tightly with a lid or plastic wrap, and pop it into the freezer for at least 2-3 hours, or until it firms up to a scoopable consistency.

Step 4: Serve and enjoy
After freezing, scoop out your creamy pineapple ice cream into bowls or cones. If the mixture is too hard to scoop, let it sit at room temperature for a few minutes before serving.

Why You’ll Love This Recipe

Simple Ingredients: Only three base ingredients, and optional add-ins for extra sweetness!

Light and Refreshing: Perfect for a healthy, cooling treat on a hot day.

Customizable: Adjust the sweetness, swap in different fruit, or add toppings to make it your own.

No Ice Cream Maker Needed: It’s a no-fuss, easy recipe that delivers smooth, creamy ice cream without the complicated tools.

Healthy: Non-fat Greek yogurt and unsweetened almond milk keep it light, and pineapple is packed with vitamins.

Mistakes to Avoid & Solutions

Ice cream is too hard to scoop: If your ice cream turns out too hard after freezing, let it sit at room temperature for a few minutes to soften. Alternatively, you can reduce the freezing time for a softer, more sorbet-like texture.

Not enough sweetness: If you find the ice cream isn’t sweet enough, add a little more honey or your preferred sweetener. Pineapple can vary in sweetness, so adjusting it to taste is key.

Ice crystals form: For a smoother texture, be sure to blend the mixture well before freezing. The smaller the ice crystals, the creamier the ice cream.

Ice cream is too runny: If the mixture is too runny and not thickening up as you blend, try adding a little more frozen pineapple or yogurt to thicken the base.

Serving and Pairing Suggestions

Serve on its own: This ice cream is perfect as a stand-alone treat, served in a bowl or on a cone.

Tropical fruit toppings: Add some chopped mango, kiwi, or shredded coconut for extra flavor and texture.

Pair with a refreshing drink: This dessert pairs wonderfully with a light iced tea or a coconut water spritz.

Perfect for summer BBQs: Serve it alongside grilled meats and tropical salads for a fresh, light dessert.

Storage and Reheating Tips

Storing leftovers: Keep any leftover ice cream in an airtight container in the freezer. It should stay fresh for up to a week.

Reheating: You don’t need to reheat this ice cream; simply let it soften a bit at room temperature before serving if it’s too firm.

FAQs

1. Can I use regular milk instead of almond milk?
Yes, you can substitute regular milk, but almond milk keeps it dairy-free and lower in calories.

2. Can I use another type of fruit?
Absolutely! You can swap the pineapple for mango, strawberries, or even mixed berries. Adjust the sweetness depending on the fruit.

3. Is this recipe vegan?
Yes, if you skip the optional honey or use a plant-based sweetener, this recipe is completely vegan-friendly.

4. Can I make this without Greek yogurt?
If you don’t have Greek yogurt, you can use regular yogurt or a dairy-free alternative like coconut yogurt, but keep in mind it may alter the creaminess slightly.

5. How do I make this recipe smoother?
To get an even creamier texture, make sure you blend the mixture thoroughly and freeze it properly. The more you blend, the smoother it’ll be.

Tips & Tricks

Use ripe, sweet pineapple for the best flavor. If your pineapple is a bit tart, add a little extra sweetener.

For a fluffier texture, blend the ice cream for an extra minute, and feel free to adjust the consistency with more almond milk if needed.

Make a fun twist by adding a sprinkle of toasted coconut on top just before serving for a bit of crunch.

Recipe Variations

Mango-Pineapple Twist: Blend together 1 cup of frozen mango chunks with 1 cup of pineapple for a tropical fusion. This variation will give a smoother, richer texture.

Coconut Pineapple Ice Cream: Add 1/4 cup of unsweetened shredded coconut to the mixture for a coconutty flavor that pairs beautifully with pineapple.

Pineapple-Banana Ice Cream: Add 1 ripe banana to the mix for a creamier, sweeter variation. The banana will also help the ice cream hold its texture better after freezing.

Pineapple Lime Sorbet: Swap out the Greek yogurt for coconut water and add a teaspoon of lime zest for a more sorbet-like, tangy version.