Let’s be real.
Sometimes, you don’t want a dessert that’s fancy.
You want something that tastes amazing, feels like a little vacation in your mouth, and doesn’t require a PhD in food science to pull off.
This is that dessert.
Pineapple ice cream.
It’s smooth. It’s creamy. It’s tropical. And best of all? You can make it in under 10 minutes. With a blender. That’s it.
You don’t need an ice cream maker. You don’t need to separate egg yolks. You don’t even need to turn on your stove. And honestly, you probably have half the ingredients already in your kitchen.
This is the kind of recipe that feels fun to make.
Like, you’re literally just tossing frozen pineapple in a blender and pressing go. That’s it. That’s the big secret. But somehow it tastes like something you’d pay $8.50 for at a trendy spot with neon signs and bamboo spoons.
And don’t worry. I’m not going to hit you with a long-winded story about my childhood vacation to Maui or anything like that. I’m just going to show you how to make the best no-fuss, no-stress pineapple ice cream—so you can get to the good part: eating it.
Sound good?
Cool. Let’s go.
What You’ll Need
This is your shopping list, aka the “wait, is that seriously all?” list.
Ingredients:
- 2 cups frozen pineapple chunks (freeze your own or buy pre-frozen, both work great)
- ½ cup Greek yogurt (plain, full-fat or low-fat is fine—coconut yogurt works too if you’re dairy-free)
- ½ cup unsweetened almond milk (or oat, cashew, dairy milk—use what you’ve got)
- 1 tablespoon honey or maple syrup (totally optional, depends on how sweet your pineapple is)
- ½ teaspoon vanilla extract (also optional, but it gives that little flavor boost)
That’s it.
Five things.
No weird powders, no fancy equipment, no ten-step prep work.
Tools You’ll Need
Let’s keep it simple.
- A high-speed blender or food processor
- A spatula (to scrape the sides)
- Measuring cups
- A freezer-safe container (if you want to store it or scoop later)
- A spoon or ice cream scoop (preferably one that makes you feel legit)
If you’ve got those, you’re good.
Let’s Talk About Flavor
Here’s the thing.
Frozen pineapple is already super flavorful on its own. That’s why this recipe works so well. It brings that bright, tangy sweetness you’d usually only get from an actual tropical vacation.
But when you add the yogurt and milk? You get that creamy, ice cream-like texture.
And when you add vanilla? It gives it that “real dessert” feel.
The honey or maple syrup? That’s your call. Ripe pineapple is usually sweet enough. But if you’ve got a tangier batch or just want that little extra hit of sweetness, go for it.
No wrong answers here.
How to Actually Make It (Step-by-Step)
Step 1: Add your frozen pineapple to the blender.
Step 2: Add in the yogurt, almond milk, vanilla extract, and a little honey or maple syrup if using.
Step 3: Blend.
Now this part might take a second. Because the pineapple’s frozen, you may need to stop the blender, scrape the sides, stir things around, and pulse again.
Just keep going. It’ll turn smooth, promise.
Step 4: Taste it.
If it needs more sweetness, now’s the time to add a little extra honey or maple syrup and give it another blend.
Step 5: Serve immediately for soft-serve vibes.
Or, if you want that classic ice cream scoop feel, pour it into a freezer-safe container and let it sit for 20–30 minutes.
Then scoop. Devour. Repeat.
Pro Tips (From Someone Who’s Made This More Than I Should Admit)
1. Make sure your pineapple is frozen solid. Soft pineapple = smoothie, not ice cream. You want it frozen. Really frozen.
2. Don’t rush the blending. You’ll need to stop and scrape a few times. It’s worth it. The smoother you get it, the more it’ll feel like real-deal ice cream.
3. Start with no sweetener. Seriously. Pineapple is naturally sweet. Blend it up first, then taste. You might not need anything extra.
4. Want it scoopable? Freeze it for a bit. Even just 20 minutes makes a huge difference in texture.
5. Fancy it up. Top with toasted coconut, crushed macadamia nuts, a drizzle of chocolate syrup, or eat it straight out of the blender with zero shame.
Substitutions and Variations
Because sometimes you want to switch it up.
- No yogurt? Use more milk or add a frozen banana for creaminess.
- No almond milk? Use oat, soy, dairy—whatever you’ve got.
- No blender? You can mash the pineapple manually, but the texture won’t be the same. Still tasty, just more like a granita.
- Want it tangier? Add a squeeze of lime juice before blending.
- Want it richer? Add a tablespoon of coconut cream. Dreamy.
Make-Ahead Tips
Want to prep this in advance?
You totally can.
- Blend everything, then pour into an ice cube tray.
- When ready to serve, toss the cubes back in the blender with a splash of milk and blitz.
- Boom. Instant ice cream. Minimal effort.
You can also just freeze the finished ice cream and keep it in the freezer for up to 4 days.
Nutrition Stuff (Because Some of You Might Want to Know)
Each serving (about 1 cup) roughly has:
- 150–170 calories
- 3–4g protein
- 4–5g fat (if using whole milk yogurt)
- 25g carbs (most from fruit)
- Tons of Vitamin C
- No artificial sweeteners, no mystery ingredients
It’s gluten-free, vegetarian, and easily made vegan.
And it’s WAY better for you than the pint of ultra-processed stuff in your freezer. Just saying.
Leftovers + Storage Tips
- Store in an airtight container in the freezer.
- Press a piece of parchment or plastic wrap on top to avoid ice crystals.
- Let it sit out for 5–10 minutes before scooping for best texture.
- If it gets too hard, pop it back in the blender for a few seconds.
FAQ
What if my pineapple isn’t sweet enough? You can add honey, maple syrup, or a soft Medjool date. Or try using half mango, half pineapple.
Can I use canned pineapple? Nope. Not unless you freeze it first. And even then, fresh or frozen pre-cut works way better.
Is this like Dole Whip? Pretty close! Especially if you use vanilla and skip the yogurt. Dole Whip vibes, but better-for-you.
How long does it keep in the freezer? About 4 days for best taste. After that, it might get icy.
Can kids eat this? Absolutely. It’s just fruit, yogurt, and a little milk. Super kid-friendly.
Wrap Up
That’s it.
Ridiculously easy pineapple ice cream.
No cooking. No waiting around for a machine to churn. Just a few ingredients, a blender, and a craving for something delicious.
Whether you’re cleaning up your eating, trying to beat the heat, or just want something fun to make that tastes way more impressive than it is—you’ve got to try this.
And if you do?
Let me know how it goes in the comments. What did you add? What did you skip? What should I try next time?
Can’t wait to hear what you think.
Seriously. Go make this.
It’s so good.