This is a twist on the popular pineapple whip that you (or your kids) may have tried. Now you can make it home, and a little healthier!
frozen pineapple chunks
frozen sliced overripe banana
or room temp overripe banana; must be overripe
of non-dairy milk of choice
preferred choices: coconut cream from a can, vanilla soy or cashew milk; use a touch extra if needed to blend, see note
vanilla bean powder
optional, can omit
small pinch salt
pure maple syrup
to sweeten if desired, can omit
Add all ingredients except maple syrup to a blender (high-powered is optimal). Pulse to get moving, and then begin to puree to blend. Add extra milk if needed. Once fully pureed and smooth, taste, and add the sweetener if desired. Serve, or transfer to the freezer for an hour or more to set a little more firmly and then serve.
- Pineapple Note: Another delicious option is to substitute frozen mango, either in part or full. Try 1 cup each at first, then if you love it, try next time with the full 2 cups! You may want to add more maple syrup with mango.
- Banana Note: Similarly, if you aren't fond of bananas, try mango as a substitute to blend with the pineapple
- Milk Note: Depending on your blender and whether using a room temperature banana, you may need less/more milk. Blend and add milk as needed. Just be patient, let the blender get moving, and don’t overdo the milk initially.