I’m not sure when or why this idea came to me. It could have been the ultra-fluid hibiscus sorbet I made a couple of years ago or the ice cream quality of a freshly made frozen fruit smoothie, but whatever it was, I’m now convinced that the homemade smoothie service is the easiest and most delicious creation I’ve made in a long time.
First of all, it’s guilt-free in every way. It’s made of, count them, three ingredients, it’s vegan, it’s gluten-free, and it’s ready to eat in about 10 minutes. I mean, what’s not to like? I’m a genius, right?!
It turns out there’s a place called Disneyland or Disneygalaxy or something like that and apparently they make this thing called Dole Whip which after four minutes of intense Google research turns out to be almost exactly like the absolutely magical pineapple soft serve I just created!
Don’t tell my kids I made such a discovery. They don’t need another reason to hate me for being the only kids on the planet who haven’t been to Disneyland. The fact that I’ve never been there either matters little to them, by the way.
The fact that I’m not the culinary prodigy I thought I was shouldn’t deter them from making this silky, light as air ice cream. It’s as easy as putting frozen pineapple in the food processor, adding a little coconut milk, and a dash of agave syrup for sweetness, mixing it all together until it’s smooth and eating!
You should eat the ice cream right away if you want that classic air-soft serving texture. You can put it in the freezer and let it harden, but over time it will harden completely and be more like slush than ice cream; leave it on the counter for 10-15 minutes so you can take it out again.
2 cup frozen pineapple chunks
8 ounces of frozen whipped topping (like Cool Whip)
3 tablespoons of honey or 2 tablespoons of sugar
6 oz Pineapple juice
Mix all the ingredients in a strong blender or food processor until smooth.
If the mixture is too liquid, add 1/4 cup of ice and continue processing.
If it looks more like a creamy shake, transfer the mixture to a star-tipped bag and pour into glasses.