Ultra Creamy Pineapple Ice Cream without Ice Cream Maker

Ingredients

• 600 g Frozen pineapple (cut into pieces, pre-frozen the day before or bought in a bag)
• 2 cuillères à soupe Plain yogurt (can be replaced with coconut cream for a vegan version)
• 2 cuillères à soupe Honey (optional, adjust to taste)
• 2 cuillères à soupe Grated coconut (optional, for texture and flavor)

Instructions

1. Prepare the ingredients

   If you don't have already frozen pineapple, cut fresh pineapple into pieces and place them in the freezer at least 12 h before preparation.

   Time: PT2M

2. Assemble in the blender

   Put the 600 g of frozen pineapple in the blender. Add the 2 c. à soupe of plain yogurt, the 2 c. à soupe of honey and, if desired, the 2 c. à soupe of grated coconut.

   Time: PT1M

3. Blend until smooth texture

   Blend on high speed until you achieve a perfectly smooth consistency. Stop every 20 seconds to scrape the sides with the spatula. Do not blend too long, otherwise the mixture will start to melt.

   Time: PT1M

4. Transfer to the container

   Pour the mixture into an airtight container. Smooth the surface with the spatula to create an even top.

   Time: PT30S

5. Serve or freeze

   The ice cream is ready to be enjoyed immediately. If you store it, cover the surface in contact (plastic wrap) and return the container to the freezer.

   Time: PT0M

Nutrition Facts

Calories

128

Protein

2 g

Carbohydrates

30 g

Fat

3 g

Fiber

2 g