Ingredients:
1/2 cup pineapple juice
2 cups frozen pineapple chunks (10 ounces)
1 cup vanilla ice cream (dairy or dairy-free)
How To Make:
1️⃣ Blend: Combine pineapple juice, frozen pineapple, and ice cream in a high-speed blender. Cover and blend on medium for 1 ½ to 2 ½ minutes until the mixture is thick and smooth. Adjust consistency with additional pineapple juice if necessary, adding 1 tablespoon at a time.
2️⃣ Serve: Immediately serve the whip in a cup or bowl, or for a fancier presentation, transfer it to a piping bag fitted with a large star tip and freeze for about 30 minutes. Ensure it’s firm but not hardened. Pipe into your desired serving dish and enjoy.
Notes:
Recipe Yield: About 2 cups
Serving Size: About ½ cup
Coconut Milk Variation: Substitute vanilla ice cream with ¼ to ⅓ cup unsweetened canned coconut milk or coconut cream for a dairy-free version, adjusting the texture with pineapple juice as needed.
Freezing: Store any leftovers in an airtight container or piping bag in the freezer for up to 2 weeks. Defrost for 20-30 minutes before serving for easier scooping or piping. For individual servings, freeze in disposable cups and cover if not consumed within a day.