Instant pineapple ice cream
Ingredients (serves 2)
- 250 g canned pineapple
- • 1 plain Greek yoghurt (individual-sized container)
- • 50 g low-salt cream cheese
- • Cinnamon
Method
- Drain the pineapple well, dice into approximately 2-cm cubes and spread cubes out in a wide container and place in freezer.
- 2. Once frozen, remove from the freezer and place pineapple in a container suitable for blending. Wait a few minutes until the pineapple is not so cold and then add the yoghurt and cream cheese.
- 3. Make quick, short strokes with an immersion blender. If blended continuously the mixture can over-heat and melt. The resulting consistency should be like ice cream.
- 4. Place the ice cream in a glass or bowl, sprinkle with cinnamon and serve immediately.
