Pineapple Strawberry Nice Cream

Serves: 2
Prep time: 10 minutes
Freeze time: 4–6 hours (or overnight)

Ingredients

• 2 cups frozen ripe pineapple chunks

• 1 1/2 cups frozen strawberries

• 1 ripe banana, sliced and frozen

• 2–4 tablespoons unsweetened plant milk (as needed)

• 1–2 teaspoons lemon or lime juice (optional, boosts fruit flavor)

• 1–2 tablespoons maple syrup or agave (optional, depending on sweetness)

Instructions

1. Prep the Fruit

1. Peel and slice banana.

2. Freeze banana, pineapple, and strawberries in a single layer until solid.
   This prevents clumping and helps blending.

2. Blend

1. Add frozen fruit to a high-speed blender or food processor.

2. Pulse several times to break up chunks.

3. Add plant milk 1 tablespoon at a time, blending and scraping down sides as needed.
   The mixture should be thick and creamy — not runny.

3. Adjust Flavor

1. Taste and add:

   • Citrus juice for brightness

   • Sweetener if needed

2. Blend briefly to combine.

4. Serve or Freeze

• Soft-serve style: Serve immediately.

• Scoopable style: Transfer to a freezer-safe container and freeze 30–60 minutes, then scoop.

Serving Ideas

• Top with shredded coconut

• Add fresh strawberry slices

• Sprinkle with granola or crushed nuts

• Drizzle with coconut cream

Tips for Ultra-Creamy Texture

• Use a fully ripe banana (lots of brown spots).

• Let frozen fruit sit at room temperature for 2–3 minutes before blending.

• Scrape often — patience equals creaminess.

• Avoid adding too much liquid too fast.

Variations

• Tropical: Add mango or passionfruit.

• Creamier: Replace plant milk with canned coconut milk.

• Protein boost: Blend in 1 tablespoon hemp seeds.

• No banana: Use frozen coconut cream cubes instead.

Storage Notes

• Best eaten same day.

• If frozen solid, let sit 5–10 minutes before scooping.