I don’t know when or why this idea came to me. Maybe it was the ultra-fluid hibiscus sherbet I made a few years ago or the ice cream quality of a fresh frozen fruit smoothie, but either way, I am now convinced that homemade smoothie service is about the easiest and most delicious creation I’ve made in a long time.
First of all, it’s guilt-free in every way. It has three ingredients, it is vegan, gluten free, and it is ready to eat in about 10 minutes. What’s not to like? I’m a genius, aren’t I?!!
Turns out there’s a place called Disneyland or Disneygalaxy or some such place and apparently they make this thing called Dole Whip which, after four minutes of intensive Google searching, turns out to be pretty much exactly like the absolutely magical pineapple smoothie I just created!
Don’t tell my kids I made such a discovery. They don’t need another reason to hate me because I’m the only kid on the planet who hasn’t been to Disneyland. The fact that I’ve never been there either makes very little difference to them, by the way.
The fact that I’m not the culinary prodigy I thought I was shouldn’t deter you from making this silky-smooth, light-as-air ice cream. It’s as simple as putting frozen pineapple in the food processor, adding a little coconut milk and a touch of agave syrup for sweetness, blending until smooth and eating!
You should eat the ice cream right away if you want that classic open-air ice cream texture. You can absolutely put it in the freezer and let it harden, but it will eventually harden completely and look more like slush than ice cream; leave it on the counter for 10-15 minutes so that it can be enjoyed again.
- 2 cup frozen Pineapple chunks
- 8 oz frozen Whipped Topping (like Cool Whip)
- 3 tbsp Honey or 2 tbsp Sugar
- 6 oz Pineapple Juice
- Blend all ingredients in strong blender or food processor until whipped.
- If mixture is too runny, add 1/4 cup ice and process further.
- Too look more like a creamy whip, transfer mixture to piping bag with star tip and pipe into cups.