Real Food, Gluten-Free, Dairy-Free, IBD-AID (Phase II), Paleo, AIP, Whole30
In the heat of summer, my son asks for a cold treat pretty much every afternoon. I keep organic fruit juice popsicles in the freezer, but sometimes he wants something more substantial…something spoon worthy. We don’t keep ice cream in the house. I began making this Pineapple “Ice Cream” a few summers ago. It’s quick, easy, and cheaper than buying a pint of dairy free ice cream from the store.
I try hard to limit the amount of processed sugar that my family consumes. Primarily, I do this by sourcing real food over processed food. This sweet treat is only sweet because of the natural sugar found in fruit. I know that with these ingredients, we are nurturing the microbiome rather than hindering its health.
This treat is quick and easy. All you need is a blender. It helps to take the pineapple out of the freezer about fifteen minutes before you plan to make the treat. When blending, if the mixture is too thick, stir it with a spoon, reaching all the way down to the blades. You can always add a bit more liquid, but I find that once the blades are turning, the mixture liquifies quickly. For a creamier texture, less liquid is better. Too much produces a smoothie-like consistency. With this Pineapple “Ice Cream” recipe, I try to achieve more of a soft-serve consistency.
Enjoy this Pineapple “Ice Cream”! And if you need another cool summer treat, see this recipe for my favorite Chocolate Mint Smoothie.
Pineapple “Ice Cream”
Ingredients
- 1 banana
- 2 c frozen pineapple
- 1/2 c frozen mango
- 1 c non-dairy milk
Instructions
- If your blender is not high-powered, you may want to remove the frozen ingredients from the freezer ten-fifteen minutes before making the “ice cream”.
- Blend all ingredients until smooth (like soft-serve ice cream).
- For a firmer texture, freeze the blended mixture for one hour and then scoop to serve.
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