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Homemade Vegan Pineapple Ice Cream
This homemade vegan pineapple ice cream is made with just three ingredients and has
the consistency of soft serve ice cream!
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 2
Calories 138 kcal
Ingredients
- 2 cups frozen pineapple
- 2 tbsp canned coconut milk
- 1 tbsp maple syrup (optional)
Instructions
-
Combine everything in a mini food processor (recommended) or blender. Turn on for about 10-15 seconds.
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Turn off, scrape down the sides, and push any remaining pieces of fruit back down. You may have to do this 1 or 2 more times but eventually a nice creamy consistency should form. Enjoy right after making.
Recipe Notes
- I have made this in both the Ninja mini food processor or Ninja blender cup. I recommend a mini food processor for best results. If using a blender, a higher quality blender is recommended. If you're using a lower quality blender and are having trouble, let the pineapple sit for about 10-15 minutes to slightly thaw, which should allow it to blend.
- This recipe is meant to be enjoyed right after making it - it is not meant to be refrozen and eaten later.
Nutrition analysis (approximate per serving):
138 calories, 3.5 g fat, 3 g sat fat, 5 mg sodium, 29 g carbohydrate, 2 g fiber, 22 g sugar, 1 g protein, Vitamin A: 2%, Vitamin C: 132%, Calcium: 3%, Iron: 6%