Pineapple Freeze

Name: Pineapple Freeze
Prep time: 10 min
Total time: 10 min
Yield: 10 servings, 1.2 L
Cuisine: international
Ingredients: 680.0 g pineapple; 360.0 ml silken tofu; 1/2 Lime

Instructions

1
Add all ingredients to the container in the order listed and secure the lid.
2
Start the blender on its lowest speed, then quickly increase to the highest speed.
3
Blend for 30 seconds (1.4 L container) or 30 to 45 seconds (2.0 L container) until the desired consistency is reached. Use the tamper to push ingredients toward the blades.
4
Serve immediately.

Chef's Note

For a sweeter tropical variation, add a frozen, sliced banana. The silken tofu provides a creamy consistency without overpowering the pineapple flavor.

Frozen pineapple is noticeably firmer than banana and challenges less powerful appliances early on. Thanks to its motor output and the included tamper, the Vitamix processes this hard, sugar-rich fruit mass in under a minute into a creamy, sorbet-like texture — without added liquid and without pausing. Start on the lowest speed and ramp quickly to maximum; push the frozen pineapple pieces continuously toward the blades with the tamper until the mass shows a uniform pull.

Everything you need to know about nice cream and frozen desserts is covered in the guide How to Make Nice Cream.

Nutrition per 100 g

Energy	54 kcal228 kJ
Fat	1.1 g
Carbohydrates	8.3 g
of which sugars	6.0 g
Protein	2.4 g
Fiber	0.9 g

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.

Frequently Asked Questions

What is Pineapple Freeze and how is it different from regular ice cream?

Pineapple Freeze is a vegan frozen dessert made from frozen pineapple chunks and silken tofu — without any cream, milk, or an ice cream maker. The texture is closer to a sorbet: firm, fruity, and slightly icy rather than creamy like classic ice cream.

Why is silken tofu used?

Silken tofu has a very soft, almost liquid consistency and gives the freeze a creamy base without overpowering the pineapple flavor. It replaces cream or plant-based milk and at the same time makes the dessert higher in protein than versions made from fruit alone.

Can I use fresh pineapple instead of frozen?

No — frozen pineapple is essential for the freeze. Fresh pineapple does not have the temperature and firmness needed for the typical sorbet texture. Pre-frozen pineapple chunks from the freezer aisle work just as well as ones you freeze yourself.

Which blender works for Pineapple Freeze?

You need a high-performance blender with a tamper. Frozen pineapple is noticeably firmer than banana — a weaker blender risks stalling. The Vitamix, with the included tamper, blends the mixture until creamy in under a minute.

Can I store the freeze in the freezer?

For a short time, yes — up to 30 minutes for a firmer texture. Stored longer, the freeze turns rock-hard and forms ice crystals. It is best served right after blending.