½ cup pineapple juice
2 cups frozen pineapple chunks (approximately 10 ounces)
1 cup vanilla ice cream (dairy or dairy-free)
In a high-speed blender, combine the pineapple juice, frozen pineapple chunks, and vanilla ice cream.
Blend:
Cover and blend on medium speed for about 1 ½ to 2 ½ minutes, until the mixture is thick and smooth. If the mixture is too thick, add more pineapple juice, one tablespoon at a time, until the desired consistency is reached.
To Serve:
Immediately scoop the mixture into a cup or bowl.
Alternatively, transfer the mixture to a piping bag fitted with a large star tip. Close the end of the bag and freeze for about 30 minutes to firm up but not harden. Trim off the end of the bag and pipe the whip into your desired serving dish.
Notes:
Recipe Yield: About 2 cups
Serving Size: Approximately ½ cup
Using Coconut Milk:
Substitute the ice cream with ¼ to ⅓ cup unsweetened canned coconut milk or coconut cream. Adjust the consistency with additional pineapple juice as needed.
Freezing:
Store the whip in an airtight container or piping bag for up to 2 weeks. Defrost for 20 to 30 minutes before serving to make it easier to scoop or pipe. Individual portions can be stored in disposable cups and frozen until ready to serve. Cover the cups if not consuming within 1 day.
