This pineapple greek yogurt ice cream blends frozen pineapple, creamy yogurt, and a little honey into a cold, soft serve style dessert in about 10 minutes.
It needs only five ingredients and one blender, with no ice cream machine and no cooking. It tastes bright and tangy, and it is a light way to end a warm day.
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Why This Pineapple Greek Yogurt Ice Cream Recipe Works
Frozen pineapple does the work of ice and sweetener at once. As it blends, it breaks down into a thick, icy cream that tastes like the fruit itself.
Greek yogurt adds protein and a tangy richness, while a splash of almond milk helps the blender move. A little honey and vanilla round out the flavor.
You can eat it right away as soft serve or freeze it for an hour to scoop like traditional ice cream. Either way, it is a simple dessert that works for kids and adults.
Ingredients for Pineapple Greek Yogurt Ice Cream
- 2 cups frozen pineapple chunks
- 1/2 cup unsweetened almond milk
- 1/2 cup nonfat plain Greek yogurt
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
Frozen pineapple. Freeze fresh pineapple in a single layer on a tray, or buy bags of frozen chunks. Let them sit for 5 minutes so the blender does not strain.
Almond milk. Unsweetened almond milk keeps the flavor clean. Use dairy milk if you prefer.
Greek yogurt. Nonfat plain Greek yogurt keeps it light, while full fat gives a creamier scoop.
Honey. Honey softens the tang. Maple syrup works as a swap.
Vanilla. A little vanilla makes the pineapple taste rounder and more dessert like.
How to Make Pineapple Greek Yogurt Ice Cream
1. Thaw slightly Let the frozen pineapple sit at room temperature for 5 minutes so it blends smoothly.
2. Load the blender Add the almond milk, yogurt, honey, and vanilla first, then top with the pineapple.
3. Blend until thick Start on low and increase to high, using the tamper or stopping to scrape the sides, for 1 to 2 minutes until thick and creamy.
4. Taste and adjust Taste the mixture and add another teaspoon of honey if you want it sweeter.
5. Serve or freeze Serve right away for soft serve, or spoon into a container and freeze for 1 hour, stirring once halfway, for a firmer scoop.
How to Serve Pineapple Greek Yogurt Ice Cream
Scoop into chilled bowls and top with toasted coconut, mint leaves, or fresh fruit. It pairs well with a banana blueberry smoothie at breakfast and with fresh pineapple lemonade on a hot afternoon. For a dessert plate, add a slice of Hawaiian pineapple cake or a piece of peanut butter cookie bark.
How to Store and Reheat Pineapple Greek Yogurt Ice Cream
Transfer leftovers to an airtight container and freeze them for up to a week. Press parchment paper against the surface to limit ice crystals. Let the container sit at room temperature for 5 to 10 minutes before scooping, or re blend it for 30 seconds to bring back the soft serve texture.
Tips and Variations for Pineapple Greek Yogurt Ice Cream
Use a strong blender. A high speed blender handles frozen fruit easily. With a weaker machine, add one extra tablespoon of almond milk.
Keep the fruit very cold. Fully frozen fruit gives the thickest texture. Fruit that is partly thawed makes a thin shake.
Add liquid slowly. Too much liquid turns it into a smoothie. Add almond milk 1 tablespoon at a time.
Try other fruit. Frozen mango, banana, or strawberries work with the same ratio.
Make it dairy free. Use a plant based yogurt in place of Greek yogurt.
Mind the honey. Honey is not safe for children under 1 year, so use maple syrup for them instead.
Flag the allergens. This dessert contains dairy from the yogurt and tree nuts from the almond milk.
Check trusted guidance. For general advice on handling frozen desserts and food safety, see the Texas AgriLife Extension food safety guide.
Frequently Asked Questions About Pineapple Greek Yogurt Ice Cream
How do I make pineapple greek yogurt ice cream thicker?
Use fully frozen fruit and add liquid only 1 tablespoon at a time. Freezing the blended mixture for an hour also firms it up.
Can I make pineapple greek yogurt ice cream without a blender?
A food processor works well. Pulse the fruit, then add the liquid and process until smooth.
Can I use fresh pineapple for pineapple greek yogurt ice cream?
Freeze it first. Fresh fruit makes a thin shake, not ice cream.
Can I add protein powder?
Yes. Add 1 scoop and 1 extra tablespoon of almond milk.
How long does it keep?
Store it in the freezer for up to a week. Let it soften for a few minutes before scooping.
Pineapple Greek Yogurt Ice Cream
Equipment
- High speed blender
Ingredients
Main Ingredients
- 2 cup frozen pineapple chunks
- ½ cup unsweetened almond milk
- ½ cup nonfat plain Greek yogurt
- 1 tbsp honey
- ½ tsp vanilla extract
Instructions
Cooking
- Thaw. Let the pineapple sit for 5 minutes at room temperature.
- Load. Add the almond milk, yogurt, honey, and vanilla to the blender, then the pineapple.
- Blend. Blend on low, then high, until thick and creamy, about 2 minutes.
- Serve. Serve right away as soft serve, or freeze 1 hour for a firmer scoop.
