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Think you can’t make pineapple sorbet without an ice cream maker? Guess again! This easy pineapple sorbet is made with only 2 ingredients and tastes like the tropics!
It has been a HOT summer! I’m not complaining. But this is definitely one of the hottest summers I can remember ever living through! One of the only downsides to this hot weather is that our house is COOKING, all of the time. It never gets a chance to cool down at night! And no air conditioning…..(one more reason I’m looking forward to the new digs)!
Anyway, with all of this hot weather, we’ve been consuming our fair share of cold and creamy treats. I swear, some days we eat nothing but popsicles, smoothies and ice cream! Again, not that I’m complaining.
This super easy pineapple sorbet is a cool and creamy treat that is totally guilt-free!
How do you make this 2 ingredient pineapple sorbet?
All you need for this cool and creamy treat is a food processor (or high-powered blender) and:
- frozen pineapple
- honey
I buy big bags of frozen pineapple chunks from Costco, so this is what I’ve used in this recipe. If you don’t have pre-frozen pineapple, you can cut chunks of fresh pineapple and lay them on a baking sheet lined with parchment paper, placing them in the freezer for 5-6 hours, or until frozen solid.
Once frozen, place the pineapple in your food processor. You could also use a high-powered blender, like a Vitamix, if you have one of those.
Blend the pineapple on high in the food processor, stopping to stir things up every now and then to make sure everything is evenly diced up.
Continue to blend until the pineapple is a crumb-like texture, then add the honey. With the processor running on high, continue to blend until the pineapple sorbet becomes smooth.
When the sorbet is smooth to your liking, an ice-cream like texture, the pineapple sorbet is ready!
Have you ever had Dole whip? You can often get them at fairs (hello Stampede week) or the best yet – the Dole plantation in Hawaii! Anyway, this sorbet tastes very similar to that, but I guarantee it’s MUCH better for you than that delicious whip. It’s smooth, creamy and tropical tasting!
Is this a healthy pineapple sorbet?
When asked this question, I always like to make the disclaimer that healthy is a subjective term; that being said, I would definitely qualify this as healthy! There is zero refined sugars, and only a little bit of honey. You’re basically just eating pineapple for dessert, instead of ice cream!
So dig in!!
Can you make this recipe vegan?
Yes, absolutely! This pineapple sorbet can easily be made vegan by substituting the honey for maple syrup. I prefer the taste of honey, but maple syrup is equally as delicious in this recipe. It all depends on your diet and preference.
How long does pineapple sorbet last?
The sorbet is best enjoyed immediately, but you can also store it in the freezer for later. Keep the sorbet in a freezer-safe container for 1-2 weeks. It will get harder and icier the longer it is stored in the freezer, but it’ll still be delicious!
Dig in!
You’ll love some of my other ice cream and sorbet recipes from the blog:
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Pineapple Sorbet
- Total Time: 15 minutes
- Yield: 1 pint 1x
- Diet: Low Calorie
Description
Think you can’t make pineapple sorbet without an ice cream maker? Guess again! This easy pineapple sorbet is made with only 2 ingredients and tastes like the tropics!
Ingredients
- 4 cup frozen pineapple*
- 1 tbsp honey**
Instructions
- Place the frozen pineapple in a food processor or high-powered blender, like a Vitamix. Run the mixer on high, stopping to scrape the sides with a spatula every minute.
- Continue to blend until the pineapple is a crumb-like texture, then add the honey. With the processor running on high, continue to blend until the pineapple sorbet becomes smooth and creamy, about 5 minutes. Scoop and serve the sorbet immediately!
Sorbet is best served immediately, but can be stored in a freezer-safe container for 1-2 weeks. It will get icier and harder the longer it is kept in the freezer (but it’s still delicious)!
Notes
*I buy already-frozen pineapple chunks but you can also freeze fresh pineapple chunks for 5-6 hours on a parchment-lined baking tray.
**To make this recipe vegan, swap the honey for maple syrup.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: dessert
- Method: food processor
- Cuisine: american
I can totally relate Katherine. Our house is pretty cold in winter, but it heats badly in summer. And no air conditioning, either. On the positive note, that’s a solid reason to eat lots of ice cream and sorbet. Who can judge – that is simply the matter of surviving! This pineapple sorbet looks and sounds so luscious and refreshing. Prefect for these heatwaves!
YES that sounds just like my house. I’m either freezing or sweating haha! That is the nice thing about this sorbet – you can eat as much as you want and not feel too badly about it!! Thanks Ben!!
This looks so refreshing Katherine! I love making homemade icre cream and sorbets! Gotta add this one to my list!
Wow, how easy is this????! There’s no excuse not to make a batch ASAP. We seem to be in monsoon season here but I’m sure we’ll be back to the normal hot and humid weather and pineapple sorbet will hit the spot.
This looks so luscious and refreshing, Katherine! 2 ingredients and SO easy – can not wait to try it!
We’ve had some unusually hot weather this summer too and I’m not complaining either! We also love pineapple and ice cream so I can’t wait to give this a try, I know it will be a hit.
Your ideas to use the frozen pineapple and the food processor to create this sorbet were brilliant. So much flavor with so little effort!
This has me craving pineapple sorbet so much it’s not even funny!!! I love this idea and how it requires no churner!
Steaming hot here as well literary since we had heavy heavy rains for two days ! Anyway, this sorbet is definitely the treat we will enjoy during all our summer long !