A creamy, refreshing, and dairy-free tropical treat!

This Pineapple Ice Cream is a light, healthy, and irresistibly fruity dessert bursting with tropical flavor. With just a handful of ingredients and no ice cream maker required, this no-churn recipe is both easy to make and guilt-free. Naturally sweet, creamy, and slightly tangy, it’s the perfect treat for sunny days—or any time you crave a cool, wholesome indulgence.

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Ingredients (Makes about 2 servings)

• 2 cups frozen pineapple chunks

• ½ cup unsweetened almond milk (or any milk of your choice)

• ½ cup non-fat Greek yogurt

• 1 tablespoon honey (or your preferred sugar substitute; adjust to taste)

• ½ teaspoon vanilla extract

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Instructions

✅ Step 1: Blend the Ingredients

Prepare Your Blender:
Add frozen pineapple, almond milk, Greek yogurt, honey (if using), and vanilla extract to a high-speed blender or food processor.

Blend Until Smooth:
Blend on high speed until the mixture becomes thick, creamy, and smooth—like soft-serve ice cream. This usually takes 2–3 minutes, depending on your blender.

Tip: If it’s too thick, add a tablespoon of almond milk at a time until you reach the desired consistency.

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✅ Step 2: Adjust Sweetness (Optional)

Taste & Tweak:
Give it a taste! If you'd like it sweeter, blend in a bit more honey or your preferred sweetener.

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✅ Step 3: Serve or Freeze

Soft-Serve Style:
Scoop directly into bowls or cones for a creamy, soft-serve texture and enjoy immediately.

Scoopable Style:
For a firmer texture, transfer the mixture to an airtight container and freeze for 1–2 hours. Let sit at room temperature for a few minutes before serving.

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🌟 Tips for Success

• Use Ripe Pineapple: If using fresh pineapple, make sure it’s fully ripe and sweet. Freeze chunks for 2–3 hours before blending.

• Add Tropical Flavors: Enhance the tropical vibe with a splash of coconut extract, a dash of cinnamon, or a sprinkle of shredded coconut.

• Make It Vegan: Substitute honey with maple syrup or agave for a fully plant-based version.

• Storage: Store leftovers in an airtight container in the freezer for up to 1 week. Let it soften for 5–10 minutes before scooping.

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💛 Why You’ll Love This Recipe

This Pineapple Ice Cream is everything you want in a dessert: creamy, fruity, and naturally sweet. The Greek yogurt adds a tangy richness, while almond milk keeps it dairy-free and light. Best of all, it’s quick, customizable, and seriously delicious.

Whether you're cooling off on a hot summer day or just need a healthier sweet fix, this recipe delivers every time.

Indulge in this dreamy, tropical delight—it’s like a vacation in every bite! 🏝️🍦