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  • Prep-time: / Ready In:
  • Makes 1 quart

Dig into this sweet treat that blends caramelized pineapple chunks with frozen bananas for an intensely delicious nice cream. The creamy, soft-serve texture perfectly highlights the notes of roasted tropical fruit and takes care of your dessert cravings without the unhealthy ingredients. For extra pineapple goodness, roast additional pineapple chunks to chop, chill, and sprinkle over the top. Bon appétit!

caramelized pineapple nice cream with chunks of toasted pineapple on top in a rectangular metal tin


  • 1 lb. fresh or thawed frozen pineapple chunks
  • 2 cups frozen banana pieces (2 large bananas)
  • 5 tablespoons unsweetened, unflavored plant-based milk


  1. Preheat broiler. Spread pineapple chunks on a large baking sheet and broil 5 to 8 minutes or until deeply browned on the edges, turning once or twice. Cool; transfer to a parchment-lined baking sheet. Freeze until solid.
  2. In a high-speed blender or food processor combine pineapple and banana pieces; pulse on low to medium-low until crumbly, stopping and scraping down sides once or twice. Add milk; blend continuously 30 seconds to 1 minute or until smooth and creamy, adding more milk if needed.
  3. Serve immediately or transfer to a 1-qt. container and store in the freezer up to 1 week.

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(5 from 1 votes)
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RWRW4 months ago
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I enjoyed this. Added some cinnamon and that was tasty. One of my kids thought the pineapple made it too “sour,” the other enjoyed it.

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about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. 

Mary Margaret lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing.

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