Pineapple ice cream

 2 cups frozen pineapple chunks 

1/2 cup unsweetened almond milk (I assume any milk would work. I’m tempted to try coconut creamer next time.)

1/2 cup non-fat Greek yogurt (I recommend plain, but you could try a complementary flavor. I tried vanilla and thought the vanilla flavor overpowered the pineapple a bit.)

**optional: 1 tablespoon honey or your favorite sugar substitute  – (I didn’t think it needed it.)

Instructions:

1. Place the frozen pineapple chunks, almond milk, and Greek yogurt, and vanilla extract into a blender or food processor.

2. Blend until the mixture becomes smooth and creamy. You may need to stop and scrape down the sides a few times.

3. If you prefer extra sweetness, add honey or a sugar substitute and blend again.

4. Serve immediately as soft-serve, or freeze for 15-20 minutes if you want a firmer consistency.

**Servings:** 4 of our small ice cream dishes.