Pineapple whip

By PBogho57

Ingredients

• 2 (20 ounce) cans shredded pineapple, reserve 1/3 cup juice from the can and drain the rest
• 1/3 cup white sugar
• 1-1/2 cups heavy whipping cream
• Pineapple juice (optional)

Preparation

Step 1

In a large high-powered blender or food processor, add shredded pineapple, reserved pineapple juice and sugar. Blend until smooth.
Add to a large zip-closed bag and lay flat in the freezer. Let it freeze for about 1-1/2 to 2 hours until the mixture is slushy.
Whip heavy whipping cream on high until soft peaks form. Add the pineapple slushy mixture to the whipped cream and gently fold to combine.
Cover the bowl and freeze until solid, preferably overnight. You could also add this mixture to a ice cream maker if you own one. Simply follow your ice cream maker's directions.
Scoop frozen ice cream into a bowl and enjoy. Top with additional pineapple juice to make a pineapple whip float.