Notes:
Yield: This recipe produces about 2 cups.
Serving Size: Each serving is approximately ½ cup.
Variation with Coconut Milk: Swap out the ice cream for ¼ to ⅓ cup of unsweetened canned coconut milk or coconut cream. Adjust your whip’s consistency using pineapple juice if necessary.
Storage & Freezing: You can store the pineapple whip in an airtight container or within a piping bag for up to two weeks. Before serving, allow it to defrost for 20-30 minutes to facilitate easier scooping or piping. For convenient serving, portion the whip into disposable cups and freeze. If you’re not consuming it within a day, ensure it’s covered.
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