Creamy Pineapple Ice Cream

This creamy pineapple ice cream is bright, tropical, naturally sweet, and perfectly scoopable straight from the freezer.

Ingredients

• 2 cups frozen pineapple chunks
• 1/2 cup plain Greek yogurt
• 1-2 tablespoons honey
• 1 teaspoon vanilla extract
• 1 tablespoon milk or pineapple juice, if needed for blending
• 1 pinch salt
• Fresh pineapple wedges, for garnish (optional)

Instructions

1. Add the frozen pineapple chunks, Greek yogurt, honey, vanilla extract, and a pinch of salt to a blender or food processor.
2. Blend until thick, smooth, and creamy, stopping to scrape down the sides as needed. Add 1 tablespoon milk or pineapple juice only if needed to help it blend.
3. Taste the mixture and add a little more honey if you want it sweeter, then blend again briefly.
4. For soft-serve texture, serve immediately. For scoopable ice cream, transfer the mixture to a freezer-safe container and spread it evenly.
5. Freeze for 2 to 3 hours, or until firm enough to scoop.
6. Let it sit at room temperature for 5 minutes if needed, then scoop into bowls and garnish with fresh pineapple wedges before serving.

Tip: For the creamiest texture, use fully frozen pineapple and avoid over-freezing; if it gets too hard, let it soften for a few minutes before scooping.