TWO INGREDIENTS: PINEAPPLE WHIP "SORBET / ICE CREAM"- CLEAN EATING



The time was coming to an end for last of the three pineapples that I bought...

I decided to juice half and cut the other half into chunks and freeze for later use. Well, that lasted about 12 hours because the next morning I thought of the one ingredient banana ice cream recipe and wondered if it would work on pineapple. It does, well with a little help of coconut milk!

You will need a food processor or Vitamix for the desired consistency in this recipe. Don't attempt on a regular blender because you will most likely break it.

This is hands down my new favorite dessert.


TWO INGREDIENTS: PINEAPPLE WHIP "SORBET / ICE CREAM"- CLEAN EATING
Serves 1

8 Frozen pineapple chunks
1/4 cup coconut milk
Toasted coconut flakes (optional, but highly recommend)

Toast the coconut flakes if you are using. Preheat the oven to 350 degrees. Spread coconut flakes on a cookie sheet. Toast for 5-8 minutes, stirring frequently. They will smell nutty and be a golden brown when they are done. Make sure you keep a close eye on them, they burn easy.

Sometimes I feel like I am the only one in the world without a Vitamix...I want one so bad but I don't dare ask my husband for another kitchen appliance. (And yes, honey, I am dropping a major hint if you are reading this!) Luckily, my food processor works great for this recipe.

Blend the pineapple chunks and coconut milk for about 5 minutes in a food processor, stirring frequently. Make sure all the pieces are blended. It will get creamier as you blend. Add more coconut milk if needed, very little at a time.

Scoop out and put in a bowl. Delicious on its own but even better with...

 toasted coconut flakes.

 Perfect after school snack!

PRINTABLE RECIPE