No-Churn 3-Ingredient Pineapple Ice Cream – Healthy, Creamy, and Ready in 5 Minutes! 🍍🍦
You’ll never look at store-bought ice cream the same way again after trying this easy, delicious, and totally guilt-free Pineapple Ice Cream. With only three main ingredients and zero added sugar (unless you want it), this recipe is the perfect sweet fix for warm weather, late-night cravings, or when you want dessert right now without the added calories.
It’s made in just 5 minutes with the help of a blender or food processor—no ice cream maker required. The base is simple: frozen pineapple chunks for tropical sweetness, non-fat Greek yogurt for creamy richness, and unsweetened almond milk for a smooth blend. This recipe is 100% WW-friendly, vegan-adaptable, and naturally gluten-free. Whether you serve it soft-serve style or freeze it for a firmer texture, this ice cream is refreshing, satisfying, and surprisingly indulgent.
Ingredients to prepare this healthy recipe, you’ll need:
- 2 cups frozen pineapple chunks
- ½ cup unsweetened almond milk
- ½ cup non-fat Greek yogurt
- ½ teaspoon vanilla extract
- 1 tablespoon honey or sugar substitute (optional)
Weight Watchers Points:
0 points per serving if you skip the honey
1 point per serving if you use the honey
Substitutions:
Swap almond milk for coconut or oat milk if desired
Use dairy-free yogurt for a completely vegan version
Add mango or banana for variety
How to Make 3-Ingredient Pineapple Ice Cream
Step 1: Blend the Base
Add frozen pineapple chunks, Greek yogurt, almond milk, and vanilla extract to a blender or food processor. Blend on high until the mixture becomes thick, creamy, and smooth. You may need to stop a few times to scrape down the sides.
Step 2: Sweeten (Optional)
Taste the mixture. If you prefer a sweeter flavor, add the honey or your favorite sugar-free sweetener and blend again until fully incorporated.
Step 3: Serve
Enjoy it immediately for a soft-serve consistency. For a firmer texture, transfer the mixture to a shallow dish and freeze for 15–20 minutes before scooping.
Helpful Tips
Use pre-frozen pineapple for the creamiest texture. Don’t overblend or the mixture may become too liquid—blend just until smooth. Want to make a bigger batch? Just double the ingredients and freeze extras in portioned containers. Add a pinch of sea salt to enhance the flavor and balance the sweetness.
Serving Suggestions
Serve in a chilled bowl or ice cream cup with fresh mint, shredded coconut, or crushed graham crackers. Make it into a tropical sundae with banana slices, toasted almonds, and a drizzle of honey. Use it as a healthy topping for pancakes, waffles, or fruit salad.
What Chefs Say About This Recipe
Gordon Ramsay – “Brilliant in its simplicity. Fresh fruit, no fuss—perfect for summer.”
Ina Garten – “Frozen fruit makes this both fast and elegant. I love it with toasted coconut on top.”
Ree Drummond – “This is one of my favorite guilt-free desserts. My family devours it!”
Rachael Ray – “5-minute dessert? Yes, please. This is my kind of recipe.”
Martha Stewart – “Wholesome and beautiful. This pineapple ice cream is proof that less really is more.”
10 Frequently Asked Questions (FAQs)
- Can I use fresh pineapple instead of frozen?
Use frozen only. Fresh pineapple will create a smoothie-like consistency instead of ice cream. - Can I freeze this for later?
Yes! Store in an airtight container and thaw for 10–15 minutes before scooping. - Is this recipe vegan?
Use dairy-free yogurt and plant-based milk to make it 100% vegan. - Can I use other fruits?
Absolutely. Mango, strawberries, bananas, or peaches work great too. - Is this recipe gluten-free?
Yes, it contains no gluten ingredients. - How long will it keep in the freezer?
Best enjoyed within 3–4 days for optimal texture and flavor. - Can I make it without yogurt?
Yes, but the yogurt adds creaminess. Use a little extra milk and a banana for a similar result. - Can I make it in a food processor instead of a blender?
Yes! A food processor works well and may blend more evenly with thick frozen fruit. - What’s the texture like?
It’s soft, creamy, and slightly thick—similar to soft-serve or sherbet. - Is this Weight Watchers-friendly?
Yes! It’s 0–1 points per serving depending on whether you include sweetener.
Nutritional Information (Per Serving – Approximate)
Calories: 80
Total Fat: 1g
Saturated Fat: 0g
Carbohydrates: 16g
Sugar: 13g (from natural fruit)
Protein: 6g
Fiber: 1g
Sodium: 40mg
Vitamin C: 45% DV
Calcium: 15% DV
Storage and Leftovers
Refrigerate: Not recommended. The ice cream will melt and lose texture.
Freeze: Store in a covered container for up to 4 days. Let sit at room temp for 10 minutes before scooping.
Serving Tip: For a firmer texture, line a loaf pan with parchment paper and freeze the mixture. Slice or scoop as desired.
Related Recipes You’ll Love
Cheesecake Fruit Salad
Strawberry Banana Pudding
No-Bake Birthday Cake Delight
Coconut Lime Watermelon Fries
Conclusion
This 3-Ingredient Pineapple Ice Cream is a summer staple that’s fast, healthy, and fun to make. You don’t need fancy equipment or added sugar—just a few simple ingredients and a craving for something cold and delicious. Whether you serve it as a late-night treat, post-workout snack, or guilt-free dessert, it’s sure to satisfy. Once you try it, you’ll wonder why you ever bought ice cream at all.
No-Churn 3-Ingredient Pineapple Ice Cream – Healthy, Creamy, and Ready in 5 Minutes! 🍍🍦
You’ll never look at store-bought ice cream the same way again after trying this easy, delicious, and totally guilt-free Pineapple Ice Cream. With only three main ingredients and zero added sugar (unless you want it), this recipe is the perfect sweet fix for warm weather, late-night cravings, or when you want dessert right now without the added calories.
It’s made in just 5 minutes with the help of a blender or food processor—no ice cream maker required. The base is simple: frozen pineapple chunks for tropical sweetness, non-fat Greek yogurt for creamy richness, and unsweetened almond milk for a smooth blend. This recipe is 100% WW-friendly, vegan-adaptable, and naturally gluten-free. Whether you serve it soft-serve style or freeze it for a firmer texture, this ice cream is refreshing, satisfying, and surprisingly indulgent.
Ingredients to prepare this healthy recipe, you’ll need:
- 2 cups frozen pineapple chunks
- ½ cup unsweetened almond milk
- ½ cup non-fat Greek yogurt
- ½ teaspoon vanilla extract
- 1 tablespoon honey or sugar substitute (optional)
Weight Watchers Points:
0 points per serving if you skip the honey
1 point per serving if you use the honey
Substitutions:
Swap almond milk for coconut or oat milk if desired
Use dairy-free yogurt for a completely vegan version
Add mango or banana for variety
How to Make 3-Ingredient Pineapple Ice Cream
Step 1: Blend the Base
Add frozen pineapple chunks, Greek yogurt, almond milk, and vanilla extract to a blender or food processor. Blend on high until the mixture becomes thick, creamy, and smooth. You may need to stop a few times to scrape down the sides.
Step 2: Sweeten (Optional)
Taste the mixture. If you prefer a sweeter flavor, add the honey or your favorite sugar-free sweetener and blend again until fully incorporated.
Step 3: Serve
Enjoy it immediately for a soft-serve consistency. For a firmer texture, transfer the mixture to a shallow dish and freeze for 15–20 minutes before scooping.
Helpful Tips
Use pre-frozen pineapple for the creamiest texture. Don’t overblend or the mixture may become too liquid—blend just until smooth. Want to make a bigger batch? Just double the ingredients and freeze extras in portioned containers. Add a pinch of sea salt to enhance the flavor and balance the sweetness.
Serving Suggestions
Serve in a chilled bowl or ice cream cup with fresh mint, shredded coconut, or crushed graham crackers. Make it into a tropical sundae with banana slices, toasted almonds, and a drizzle of honey. Use it as a healthy topping for pancakes, waffles, or fruit salad.
What Chefs Say About This Recipe
Gordon Ramsay – “Brilliant in its simplicity. Fresh fruit, no fuss—perfect for summer.”
Ina Garten – “Frozen fruit makes this both fast and elegant. I love it with toasted coconut on top.”
Ree Drummond – “This is one of my favorite guilt-free desserts. My family devours it!”
Rachael Ray – “5-minute dessert? Yes, please. This is my kind of recipe.”
Martha Stewart – “Wholesome and beautiful. This pineapple ice cream is proof that less really is more.”
10 Frequently Asked Questions (FAQs)
- Can I use fresh pineapple instead of frozen?
Use frozen only. Fresh pineapple will create a smoothie-like consistency instead of ice cream. - Can I freeze this for later?
Yes! Store in an airtight container and thaw for 10–15 minutes before scooping. - Is this recipe vegan?
Use dairy-free yogurt and plant-based milk to make it 100% vegan. - Can I use other fruits?
Absolutely. Mango, strawberries, bananas, or peaches work great too. - Is this recipe gluten-free?
Yes, it contains no gluten ingredients. - How long will it keep in the freezer?
Best enjoyed within 3–4 days for optimal texture and flavor. - Can I make it without yogurt?
Yes, but the yogurt adds creaminess. Use a little extra milk and a banana for a similar result. - Can I make it in a food processor instead of a blender?
Yes! A food processor works well and may blend more evenly with thick frozen fruit. - What’s the texture like?
It’s soft, creamy, and slightly thick—similar to soft-serve or sherbet. - Is this Weight Watchers-friendly?
Yes! It’s 0–1 points per serving depending on whether you include sweetener.
Nutritional Information (Per Serving – Approximate)
Calories: 80
Total Fat: 1g
Saturated Fat: 0g
Carbohydrates: 16g
Sugar: 13g (from natural fruit)
Protein: 6g
Fiber: 1g
Sodium: 40mg
Vitamin C: 45% DV
Calcium: 15% DV
Storage and Leftovers
Refrigerate: Not recommended. The ice cream will melt and lose texture.
Freeze: Store in a covered container for up to 4 days. Let sit at room temp for 10 minutes before scooping.
Serving Tip: For a firmer texture, line a loaf pan with parchment paper and freeze the mixture. Slice or scoop as desired.
Related Recipes You’ll Love
Cheesecake Fruit Salad
Strawberry Banana Pudding
No-Bake Birthday Cake Delight
Coconut Lime Watermelon Fries
Conclusion
This 3-Ingredient Pineapple Ice Cream is a summer staple that’s fast, healthy, and fun to make. You don’t need fancy equipment or added sugar—just a few simple ingredients and a craving for something cold and delicious. Whether you serve it as a late-night treat, post-workout snack, or guilt-free dessert, it’s sure to satisfy. Once you try it, you’ll wonder why you ever bought ice cream at all.
No-Churn 3-Ingredient Pineapple Ice Cream – Healthy, Creamy, and Ready in 5 Minutes! 🍍🍦
You’ll never look at store-bought ice cream the same way again after trying this easy, delicious, and totally guilt-free Pineapple Ice Cream. With only three main ingredients and zero added sugar (unless you want it), this recipe is the perfect sweet fix for warm weather, late-night cravings, or when you want dessert right now without the added calories.
It’s made in just 5 minutes with the help of a blender or food processor—no ice cream maker required. The base is simple: frozen pineapple chunks for tropical sweetness, non-fat Greek yogurt for creamy richness, and unsweetened almond milk for a smooth blend. This recipe is 100% WW-friendly, vegan-adaptable, and naturally gluten-free. Whether you serve it soft-serve style or freeze it for a firmer texture, this ice cream is refreshing, satisfying, and surprisingly indulgent.
Ingredients to prepare this healthy recipe, you’ll need:
- 2 cups frozen pineapple chunks
- ½ cup unsweetened almond milk
- ½ cup non-fat Greek yogurt
- ½ teaspoon vanilla extract
- 1 tablespoon honey or sugar substitute (optional)
Weight Watchers Points:
0 points per serving if you skip the honey
1 point per serving if you use the honey
Substitutions:
Swap almond milk for coconut or oat milk if desired
Use dairy-free yogurt for a completely vegan version
Add mango or banana for variety
How to Make 3-Ingredient Pineapple Ice Cream
Step 1: Blend the Base
Add frozen pineapple chunks, Greek yogurt, almond milk, and vanilla extract to a blender or food processor. Blend on high until the mixture becomes thick, creamy, and smooth. You may need to stop a few times to scrape down the sides.
Step 2: Sweeten (Optional)
Taste the mixture. If you prefer a sweeter flavor, add the honey or your favorite sugar-free sweetener and blend again until fully incorporated.
Step 3: Serve
Enjoy it immediately for a soft-serve consistency. For a firmer texture, transfer the mixture to a shallow dish and freeze for 15–20 minutes before scooping.
Helpful Tips
Use pre-frozen pineapple for the creamiest texture. Don’t overblend or the mixture may become too liquid—blend just until smooth. Want to make a bigger batch? Just double the ingredients and freeze extras in portioned containers. Add a pinch of sea salt to enhance the flavor and balance the sweetness.
Serving Suggestions
Serve in a chilled bowl or ice cream cup with fresh mint, shredded coconut, or crushed graham crackers. Make it into a tropical sundae with banana slices, toasted almonds, and a drizzle of honey. Use it as a healthy topping for pancakes, waffles, or fruit salad.
What Chefs Say About This Recipe
Gordon Ramsay – “Brilliant in its simplicity. Fresh fruit, no fuss—perfect for summer.”
Ina Garten – “Frozen fruit makes this both fast and elegant. I love it with toasted coconut on top.”
Ree Drummond – “This is one of my favorite guilt-free desserts. My family devours it!”
Rachael Ray – “5-minute dessert? Yes, please. This is my kind of recipe.”
Martha Stewart – “Wholesome and beautiful. This pineapple ice cream is proof that less really is more.”
10 Frequently Asked Questions (FAQs)
- Can I use fresh pineapple instead of frozen?
Use frozen only. Fresh pineapple will create a smoothie-like consistency instead of ice cream. - Can I freeze this for later?
Yes! Store in an airtight container and thaw for 10–15 minutes before scooping. - Is this recipe vegan?
Use dairy-free yogurt and plant-based milk to make it 100% vegan. - Can I use other fruits?
Absolutely. Mango, strawberries, bananas, or peaches work great too. - Is this recipe gluten-free?
Yes, it contains no gluten ingredients. - How long will it keep in the freezer?
Best enjoyed within 3–4 days for optimal texture and flavor. - Can I make it without yogurt?
Yes, but the yogurt adds creaminess. Use a little extra milk and a banana for a similar result. - Can I make it in a food processor instead of a blender?
Yes! A food processor works well and may blend more evenly with thick frozen fruit. - What’s the texture like?
It’s soft, creamy, and slightly thick—similar to soft-serve or sherbet. - Is this Weight Watchers-friendly?
Yes! It’s 0–1 points per serving depending on whether you include sweetener.
Nutritional Information (Per Serving – Approximate)
Calories: 80
Total Fat: 1g
Saturated Fat: 0g
Carbohydrates: 16g
Sugar: 13g (from natural fruit)
Protein: 6g
Fiber: 1g
Sodium: 40mg
Vitamin C: 45% DV
Calcium: 15% DV
Storage and Leftovers
Refrigerate: Not recommended. The ice cream will melt and lose texture.
Freeze: Store in a covered container for up to 4 days. Let sit at room temp for 10 minutes before scooping.
Serving Tip: For a firmer texture, line a loaf pan with parchment paper and freeze the mixture. Slice or scoop as desired.
Related Recipes You’ll Love
Cheesecake Fruit Salad
Strawberry Banana Pudding
No-Bake Birthday Cake Delight
Coconut Lime Watermelon Fries
Conclusion
This 3-Ingredient Pineapple Ice Cream is a summer staple that’s fast, healthy, and fun to make. You don’t need fancy equipment or added sugar—just a few simple ingredients and a craving for something cold and delicious. Whether you serve it as a late-night treat, post-workout snack, or guilt-free dessert, it’s sure to satisfy. Once you try it, you’ll wonder why you ever bought ice cream at all.