Pineapple Ice Cream
Pineapple Ice Cream
Ingredients
• 2 cups frozen pineapple chunks
• 1/2 cup unsweetened almond milk
• 1/2 cup non-fat Greek yogurt
• 1 tbsp honey or sugar substitute (optional)
• 1/2 tsp vanilla extract (optional but recommended)
⚡ Instructions (5 Minutes!)
1. Add everything to a blender or food processor
Start with the almond milk, then yogurt, then frozen pineapple.
2. Blend until smooth and creamy
• Stop and scrape down the sides if needed
• Add a splash more almond milk if it’s too thick
3. Taste & adjust
• Add honey/sweetener if you want it sweeter
• Blend again briefly
4. Serve immediately 🍦
• Soft-serve texture right away
• OR freeze 1–2 hours for a firmer scoopable ice cream
💡 Tips
• For extra creaminess: use frozen banana with the pineapple
• For tropical vibes: add coconut extract or shredded coconut
• For protein boost: add a scoop of vanilla protein powder
🧊 Storage
• Freeze leftovers in an airtight container
• Let sit 5–10 minutes before scooping
🍍 Nutrition Facts (Per Serving)
(Recipe makes ~2 servings)
🔢 Per Serving (about 1 cup)
• Calories: ~110–130
• Protein: ~8–10g
• Carbohydrates: ~18–22g
• Sugars: ~14–17g (natural from pineapple + yogurt)
• Fat: ~1–2g
• Fiber: ~2g
🧾 Full Recipe Totals
• Calories: ~220–260
• Protein: ~16–20g
• Carbs: ~36–44g
• Fat: ~2–4g
🍯 If You Add Honey (1 tbsp)
• +60 calories
• +17g carbs (sugar)
💡 Notes
• Using a sugar substitute instead of honey keeps calories lower
• Almond milk keeps fat low, but swapping to coconut milk will increase richness (and calories)
• High protein for a dessert thanks to Greek yogurt 💪
If you're looking for a refreshing and nutritious dessert option, pineapple ice cream made with Greek yogurt and almond milk is an excellent choice. The natural sweetness of frozen pineapple combined with the creamy texture of yogurt creates a guilt-free treat that's both satisfying and healthy. From my own experience, adding a frozen banana alongside pineapple not only enhances creaminess but also adds natural sweetness, reducing the need for extra sweeteners like honey. For those who love tropical flavors, a dash of coconut extract or a sprinkle of shredded coconut on top can truly elevate the taste and make it feel like a beachside indulgence. If you want to boost the protein content, especially if using this treat post-workout, mixing in a scoop of vanilla protein powder works beautifully. It blends smoothly, maintaining the creamy texture while giving a substantial protein kick. One tip I found useful is to start blending with the almond milk and yogurt before adding the frozen pineapple. This sequence helps ensure your blender handles the mixture without stalling, resulting in a perfectly smooth ice cream. Regarding storage, freezing leftovers in an airtight container is best. Before scooping, let the ice cream sit for 5–10 minutes at room temperature to soften slightly, making it easier to scoop while retaining a satisfying texture. Nutritionally, this dessert is low in fat and calories but relatively high in protein and natural sugars from fruit and yogurt, making it a balanced option for those mindful of macros. Using sugar substitutes instead of honey can further reduce calories without compromising taste. Overall, this pineapple ice cream recipe is a versatile, easy-to-make dessert that fits well in various dietary preferences, including low-fat, high-protein, and clean eating plans. With a bit of creativity in mix-ins and toppings, it can be tailored to your taste and nutritional goals perfectly.
That sounds yummy! 😋