The more I’ve played with banana nice cream, the more I started to wonder about other fruits and what we could do with other flavors. That’s where this pineapple gelato recipe came from. We have a lot of fresh fruit and rather than rush to eat it all when it’s cut up in the fridge, I decided to throw some pineapple in the freezer since pineapple is one of those fruits you really don’t need to worry about sweetening.
I was surprised how hard pineapple froze, being we get frozen fruit from Costco occasionally and it typically doesn’t freeze into a giant chunk. That being said I let it thaw a bit, only about 15-20 minutes, and gave the pineapple gelato a shot!
This stuff surprisingly has a very similar texture to gelato but you do get some of the seediness of the pineapple. I didn’t trim all the little brown seeds off when I cut mine, so that could be a contributor. That being said, this still had great flavor and texture. I hope you enjoy as much as I did.
How I made it
So typically my nice cream recipes I make in the blender, but I knew between the larger quantity of frozen pineapple I was using, and the fact that I didn’t want to add any milk to this recipe being the pineapple has an entirely different texture from the bananas, so milk just doesn’t really fit. I have coconut water as a staple in our house, but wanted to avoid adding any additional quantities of sugar.
Since I was trying to keep this recipe as minimal as possible, I stuck to pineapple chunks and lemon or lime juice. I used our food processor being the blades are a bit heavier duty for the large frozen chunks of pineapple and lack of liquid. I’m sure the blender would have handled it fine as well, so if you don’t have a food processor, give your blender a shot. If you can make nice cream, I think this should work as well.
All I did to make this recipe was add the pineapple and lime juice to the processor and pulsed it. As the broken up chunks started to stick to the sides just stop and scrape them down. Eventually it turns to a smooth consistency, in which case you have pineapple gelato!
Why you’ll love this pineapple gelato
- This recipe is only 2 ingredients. That’s right, 2! You might even have them in your pantry as we speak.
- There is no added sugar in this recipe. If you haven’t researched how sugar impacts the body, it’s harmful in many ways. Avoiding extra added sugar does your body well, and pineapple is so sweet, you don’t need to worry about the flavor.
- It’s vegan! This recipe is so good it doesn’t matter if you’re vegan or not, you’ll like it either way.
- It’s low calorie. One cup of pineapple chunks is only 82 calories. Eat the whole bowl and still be less than a blizzard from Dairy Queen.
- You can store it in the freezer for another day. Make a double batch and freeze the rest. Defrost it for 30-40 seconds in the microwave and dish it up.
Prep Time: 5 minutes
Total Time: 7 minutes
Yield: 2-3 servings
2 cups pineapple, cut and frozen (or use frozen chunks)
1 tbsp lemon or lime juice (I prefer lime)
- Cut and freeze pineapple chunks the day before (or use frozen chunks)
- Measure out and add ingredients to food processor or blender
- Pulse until frozen chunks are broken into small pieces
- Scrape down the sides as it sticks
- Let it run until it forms a smooth consistency (see photo above)
- Remove from container and serve or freeze for thicker consistency
Nutrition Information (per serving)
Protein: 1 g
Fat: 0 g
Carbohydrates: 15 g
Fiber: 2 g
Sugar: 11 g
Save your leftovers in the freezer and defrost to serve again. Let me know what you think of this!