Ingredients
Scale
- ½ cup pineapple juice
- 2 cups frozen pineapple chunks (10 ounces)
- 1 cup vanilla ice cream (dairy or dairy-free)
Instructions
- Add the Ingredients: In a high-speed blender, combine the pineapple juice, frozen pineapple chunks, and vanilla ice cream.
- Blend: Cover and blend on medium speed for about 1 ½ to 2 ½ minutes, until the mixture is thick and smooth. If needed, add more pineapple juice, 1 tablespoon at a time, to achieve the desired consistency.
- To Serve: Scoop the mixture into a cup or bowl immediately for a soft-serve consistency. Alternatively, transfer the mixture to a piping bag fitted with a large star tip, close the end, and freeze for about 30 minutes to firm up slightly. Trim off the end of the bag and pipe into the desired serving dish.
Notes
- Recipe Yield: About 2 cups
- Serving Size: About ½ cup per serving
- Using Coconut Milk: Substitute the ice cream with ¼ to ⅓ cup unsweetened canned coconut milk or coconut cream for a dairy-free option. Adjust the consistency with additional pineapple juice as needed.
- Freezing: Store the whip in an airtight container or piping bag for up to 2 weeks. Defrost for 20 to 30 minutes before serving to make it easier to scoop or pipe. You can also freeze individual portions in disposable cups, covering them if not consumed within 1 day.
- Prep Time: 5 minutes
- Cook Time: 0 minutes (blending and freezing time included)
- Category: Dessert
- Method: Blending
- Cuisine: American, Tropical