2 Ingredient Dole Whip

2-Ingredient Ice Cream

Prep Time: 5 minutes
Freeze Time (optional): 30–60 minutes
Total Time: 5–65 minutes
Servings: 2

Ingredients

• 3 cups frozen pineapple chunks (about 450 g)

• 2 cups plain nonfat Greek yogurt (about 225 g)

Optional Add-Ins

• 1–2 teaspoons honey or maple syrup (if you prefer it sweeter)

• ½ teaspoon vanilla extract

• Fresh lime zest

• Unsweetened shredded coconut for topping

Instructions

1. Add the frozen pineapple and Greek yogurt to a high-powered blender or food processor.

2. Blend until the mixture becomes smooth and creamy, stopping to scrape down the sides as needed.

3. If it's too thick, add 1 tablespoon of milk at a time until it blends smoothly.

4. Serve immediately for a soft-serve consistency.

5. For a scoopable texture, transfer to a freezer-safe container and freeze for 30–60 minutes before serving.

Tips

• Frozen pineapple works much better than fresh.

• Full-fat Greek yogurt creates an even creamier texture.

• Don't over-freeze—this recipe is best enjoyed fresh or within a few hours.

• If frozen overnight, let it sit at room temperature for 10–15 minutes before scooping.

Nutrition (Per Serving)

Approximate values using plain nonfat Greek yogurt.

• Calories: 180

• Protein: 26 g

• Carbohydrates: 30 g

• Fiber: 2 g

• Sugar: 24 g (naturally occurring)

• Fat: 0.5 g

Nutrition will vary depending on the brand of Greek yogurt used.

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