Homemade Pineapple Soft-Serve Ice Cream
INGREDIENTS:
Sweetened condensed milk, one can (14 ounces).
1/4 cup of heavy whipping cream that has been cooled.
Can be stored in the freezer if desired.
DIRECTIONS:
To prepare fresh pineapple, remove the core and peel before cutting into 1-inch slices.
Place the pineapple chunks on a baking sheet in a single layer, making sure they don’t touch.
Chill for at least four hours, preferably all night.
Start by pulsing the pineapple to break it up, then add the other ingredients and blend until smooth and creamy, stopping to scrape down the edges as necessary.
It should just take a minute or two.
Get it while you can for the smoothest possible soft-serve texture!
Spoon into bowls or cones and garnish with chopped nuts, maraschino cherries, or pineapple juice, if desired.
You may change the texture by letting the frozen pineapple rest at room temperature for 5-10 minutes before processing it. This will give it a slightly creamier consistency.
For storage, put any extra soft serve in a freezer-safe container and chill for at least two hours. Keep it at room temperature for a little while to soften before scooping; otherwise, it will solidify.
Bring a little bit of the tropics into your house with this delicious homemade pineapple soft-serve ice cream.
Throw the frozen pineapple pieces, sweetened condensed milk, and cooled heavy whipping cream into a food processor.