Description
A refreshing homemade pineapple ice cream that combines frozen pineapple chunks with a creamy whipped topping and sweet pineapple juice, offering a tropical twist on classic ice cream without the need for an ice cream maker.
Ingredients
Scale
Ice Cream Base
- 2 cups frozen pineapple chunks
- 8 oz frozen whipped topping (like Cool Whip)
- 3 tbsp honey (or 2 tbsp sugar)
- 6 oz pineapple juice
Instructions
- Prepare Ingredients: Gather all ingredients including frozen pineapple chunks, frozen whipped topping, honey or sugar, and pineapple juice to ensure they are ready for blending.
- Blend Ingredients: Add the frozen pineapple chunks, frozen whipped topping, honey (or sugar), and pineapple juice into a high-speed blender or food processor. Blend until the mixture becomes smooth and creamy, with no large chunks remaining.
- Freeze Mixture: Transfer the blended mixture into a freezer-safe container. Cover it tightly with a lid or plastic wrap and place it in the freezer for about 2-3 hours to set and firm up to a scooping consistency.
- Serve: Once firm, scoop the pineapple ice cream into bowls or cones and enjoy immediately for a delicious, tropical frozen treat.
Notes
- Honey can be substituted with sugar depending on preferred sweetness or dietary needs.
- Using frozen pineapple chunks and frozen whipped topping helps achieve a creamy ice cream texture without churning.
- For an added texture boost, consider folding in small pineapple chunks after blending.
- Store leftover ice cream in an airtight container in the freezer for up to one week.
