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100-Calorie Pineapple Whip - Light, Creamy, and Refreshing

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Frozen pineapple chunks (about 2 cups; look for unsweetened)
  • Milk or dairy-free milk (3–4 tablespoons; almond milk or oat milk work great)
  • Sweetener of choice (1–2 teaspoons; honey, maple syrup, agave, or zero-calorie sweetener)
  • Pure vanilla extract (1/2 teaspoon for flavor depth)
  • Pinch of salt (optional, to balance sweetness)
  • Lemon or lime juice (optional, 1–2 teaspoons to brighten the flavor)

Method
 

  1. Prep your pineapple: If using fresh pineapple, cut it into chunks and freeze until solid, at least 4 hours. For speed, use pre-frozen pineapple.
  2. Add to blender: Place frozen pineapple in a high-speed blender or food processor. Add milk, vanilla, and sweetener. Start with less liquid—you can add more if needed.
  3. Blend in pulses: Pulse to break up the chunks, then blend on low. Scrape down the sides as needed. Add a splash more milk if it’s too thick to move.
  4. Fine-tune the flavor: Taste and adjust. Add a bit more sweetener if you prefer it sweeter, or a squeeze of lemon or lime for extra brightness. A tiny pinch of salt makes the pineapple pop.
  5. Blend until silky: Keep blending until the mixture is smooth and creamy, like soft-serve. Avoid over-blending to prevent melting.
  6. Serve immediately: Spoon into bowls or pipe through a large star tip for a classic swirl. Enjoy right away for the best texture.
  7. For a firmer scoop: Transfer to a shallow container and freeze 30–60 minutes, then scoop. If it firms up too much, let it sit at room temperature for 5 minutes.