5-Minute 3-Ingredient Pineapple Ice Cream
Creamy, naturally fruity, and refreshing, this 5-minute pineapple ice cream is made without an ice-cream maker. Frozen pineapple gives it a smooth, soft-serve texture, while Greek yogurt adds creaminess and a little protein.
Note: The recipe has 3 essential ingredients. Vanilla and honey/sweetener are optional additions. “0 points” can vary depending on the specific brand and points program you use.
Ingredients
- 2 cups frozen pineapple chunks
- ½ cup unsweetened almond milk
- ½ cup non-fat Greek yogurt
- ½ teaspoon vanilla extract — optional
- 1 tablespoon honey or your preferred sugar substitute — optional
Instructions
- Add the frozen pineapple to a high-powered blender or food processor.
- Add the Greek yogurt and almond milk.
- Add vanilla and honey/sweetener if desired.
- Blend on high, stopping to scrape down the sides as needed. Start with a little less almond milk and add more gradually—you want a thick, soft-serve consistency.
- Blend for about 2–5 minutes, depending on your blender, until completely smooth and creamy.
- Serve immediately for a soft-serve texture. For firmer ice cream, transfer to a freezer-safe container and freeze for 30–60 minutes.
Recipe Notes
- Use fully frozen pineapple for the creamiest result.
- Don’t add all the milk at once; too much liquid can make the ice cream thin.
- A food processor may require a little more scraping and blending than a powerful blender.
- If frozen solid after longer storage, let it sit at room temperature for 10–15 minutes before scooping.
- For an even richer texture, use whole-milk Greek yogurt, although this will change the nutritional values.
- Taste the pineapple before adding sweetener—very ripe pineapple may be sweet enough on its own.
Flavor Variations
Pineapple Coconut: Replace some of the almond milk with light coconut milk.
Mango-Pineapple: Use 1 cup frozen pineapple + 1 cup frozen mango.
Lime Pineapple: Add 1–2 teaspoons fresh lime juice and a little lime zest.
Berry Pineapple: Add ½ cup frozen strawberries or raspberries.
Servings
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4 servings
Approximately ½ cup per serving.
Approximate Nutrition
Estimated using unsweetened almond milk, non-fat Greek yogurt, and no honey.
| Nutrient | Per serving |
|---|---|
| Calories | ~60–65 kcal |
| Protein | ~3 g |
| Carbohydrates | ~13 g |
| Fat | ~0.5 g |
| Fiber | ~1 g |
| Added sugar | 0 g |
Adding 1 tablespoon honey to the entire recipe adds approximately 16 calories and 4 g carbohydrates per serving.
Benefits
- Pineapple provides vitamin C and naturally occurring antioxidants.
- Greek yogurt contributes protein and calcium.
- Frozen fruit provides sweetness without requiring much added sugar.
- Making it at home lets you control the ingredients and sweetness.
Q&A
Can I make this without Greek yogurt?
Yes. You can replace it with additional frozen fruit or a dairy-free yogurt, although the texture and nutritional profile will change.
Can I use fresh pineapple?
Yes, but freeze the pineapple first. Frozen pineapple is what gives this recipe its ice-cream-like consistency.
Why is my ice cream too runny?
You probably added too much almond milk. Add more frozen pineapple and blend again.
Can I make it ahead of time?
Absolutely. Freeze it in a covered, freezer-safe container. Because it contains fruit and yogurt rather than a traditional ice-cream base, it will become quite firm when frozen for several hours.
Is honey necessary?
No. If your pineapple is sweet, you may not need any additional sweetener.
Does it really take only 5 minutes?
Yes, provided the pineapple is already frozen. Most of the preparation is simply blending the ingredients.
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