Pineapple Whip

Ingredients:

  • 2 (20 ounce) cans crushed pineapple
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 1/3 cup sugar
  • 1½ cups heavy whipping cream

Directions

Drain pineapple, reserve 2 tablespoons juice. Set aside.

Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender. Cover and blend until smooth.

Pour into two 1 quart freezer zipped bags. Store bags flat in freezer. Freeze 1½ hours or until slushy.

Stir pineapple slush gently into whipped cream until slightly blended in large bowl.

Again pour into two 1 quart freezer zipped bags. Return to freezer until completely frozen, about 1 hour and serve.

Tip: Use the bags to serve, cutting the bag. Press lightly swirling, add pineapple juice.

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