Home Made Pineapple Ice Cream, Sort of...

I recently saw a recipe from Martha Stewart about home made pineapple freezer pops and thought they sounded wonderful, problem is that I don't have popcycle molds or sticks. I decided to use ice cube trays and as always made the recipe my way! They are delicious served as crushed little chunks for my daughter to chew on when her teeth are bugging her, however, smash it up a little more and mix with some Vanilla Honey Greek Yogurt and you've got "sort of" ice cream!

Pineapple Ice Cream, Sort of...

• 1 pineapple, skin removed, cut into chunks (includeing core)
• 1 cup vanilla soy milk
• 1 pkt stivia raw sweetner (you could use about 2 tbs regular sugar, or less just to reach desired sweetness)

Using a food processor, puree the pineapple chunks until smooth yet still leaving some small chuncks for a little texure. Put pineapple puree into a blender, add milk and sugar. Blend until all smooth and creamy. Pour the mixture evenly into ice cube trays and freeze. Ardynn liked the mix freshly blended as well, she called it pineapple sauce ;)

Once the cubes are frozen they can be placed in a baggie and crushed into small ice chunks using the flat side of a meat tenderizer. Ardynn really enjoys crunching on ice chunks when her gums are soar, this is just a special treat!

To make the ice cream, crush 3 to 4 cubes with the flat side of a meat tenderizer, but really smash them good and they'll look kind of slushy. Pour into a small bowl, mix about 2 tbs of Vanilla Honey Greek yougurt with the pineapple ice and it becomes really smooth and creamy, simmilar to ice cream.