20 oz. Dole pineapple chunks, liquid reserved
2 scoops vanilla ice cream (daiy free option: coconut)
Drain the liquid from the can of pineapples and save. Put the pineapple chunks in a container and freeze. If you freeze it overnight, you’ll need to thaw it a little bit before making it. In a high powered blender (I use a Nutribullet), add the pineapple, ice cream and a small bit of liquid. It is probably just 1-2 tbsp. Blend until creamy. It is actually pretty thick and can be served right away. If you want to be fancy, spoon the mixture into a star tip piping bag and swirl it in a glass cup. Otherwise, pour the mixture into a container and freeze to firm it up before serving. Whipped cream is optional but yummy!