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!

By Mary Margaret Chappell,


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


  • 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.
  • 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.
  • Serve immediately or transfer to a 1-qt. container and store in the freezer up to 1 week.

Comments (12)

(5 from 1 vote)

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Add to Meal Planner button says "Recipe cannot be found"


I wanted to add this to the meal planner, but it said "recipe not found". Any suggestions?


Can canned pineapple be used?

Megan Edwards

Hi Carol! Yes, canned pineapple should be fine in this recipe. Just be sure to pat dry any extra juice before broiling them. Enjoy!

Hazel Clare

I have been experimenting with “nice” cream for awhile now. I prefer to make ahead and freeze but after freezing it always has the texture of popsicles rather than the “soft serve” creamy texture if served right away. Any ideas??

Kristen Bessette

Have you tried putting the ice cream in ice trays? Then blend when ready to eat. The recipes do take practice. I get the most compliments when taking the time with freezing in trays first. Hope that helps.


I am not a real cook myself, but I have seen other recipes that incorporated other frozen soft-thick foods like mangoes, tofu, cooked pumpkin for the base for vegan ice creams. Don't know which might work best mixed with pineapple for flavor. You would need to experiment. (Could be a fun afternoon in the kitchen, though!) Good luck.

Shauna Riddell

What could substitute for the bananas? I am allergic to bananas.

Kristen Bessette

Use any frozen fruit. Use thick plant milk of your choice, or cold coconut creme from the can.


Other than various fruits I've used frozen cubes of cooked oatmeal, frozen cooked sweet potatoes, white beans, and even frozen zucchini (minus the green peel if esthetics is an issue). Just try small batches... even when it isn't thrilling it's always edible! You just have to remember to add additional sweetener like dates or maple syrup since ripe bananas add quite a bit of sweetness.


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.


If you happened to use dairy milk for this recipe then that is why it tasted sour as I was recently reading about. If you used plant based milk as recipe indicates then maybe adding a Tbs of Honey would help as such an amount of this seems to really elevate fruit flavors in my experience.

About the Author

Headshot of Mary Margaret Chappell

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. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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