Step 1: Blend the Base
- In a high-speed blender or food processor, combine frozen pineapple, coconut cream (or Greek yogurt), and sweetener.
Step 2: Freeze for Extra Creaminess
- Transfer mixture to a loaf pan or silicone mold.
- Freeze for 4–6 hours until firm.
Step 3: Soften & Scoop
- Let sit at room temperature for 10–15 minutes before scooping.
- Garnish with shredded coconut or lime zest for extra flair.
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Variations to Elevate Your Ice Cream
- Vegan : Use coconut cream and maple syrup.
- Low-Fat Option : Substitute Greek yogurt with low-fat yogurt or silken tofu.
- Tropical Twist : Add ¼ cup mango puree or passionfruit pulp for a flavor fusion.
- Chocolate Hack : Swirl in 2 tbsp cocoa powder or melted dark chocolate before freezing.
Storage & Meal Prep Tips
- Refrigerate : Store in an airtight container for up to 2 days (ideal for soft-serve texture).
- Freeze : Freeze for 2–3 months (add a splash of milk or coconut water if ice crystals form).
- Party Hack : Serve in hollowed-out pineapple halves for a festive presentation!
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FAQs: Answering Your Top Questions
Q: Can I use fresh pineapple instead of frozen?
A: Yes! Blend with ½ cup ice for a similar frozen texture.
Q: How to make it sweeter without sugar?
A: Use ripe pineapple or add dates to the blend (1–2 pitted dates for natural sweetness).
Q: Can I skip the sweetener?
A: Absolutely! Ripe pineapple provides natural sweetness—adjust to taste.
Q: What if I don’t have coconut cream?
A: Substitute with heavy cream, avocado, or silken tofu for a creamy base.
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