MiSOgood Vegan Pineapple Whip
1 (20 Ounce) Can Pineapple Chunks in 100% Pineapple Juice
1 Large, Ripe Banana, Sliced
1 Tablespoon MiSOgood Soy-Free Miso
Drain but reserve the juice from the canned pineapple, separating out the chunks. Place the juice in the fridge and thoroughly chill. Transfer the pineapple chunks in an airtight container or ziptop bag along with the sliced banana and place in the freezer. Set rest until fully frozen; 6 - 8 hours or overnight.
Once frozen, break apart the chunks and place them in the bowl of your food processor along with the miso. Pulse to finely chop the pieces until it looks like crushed pineapple. With the motor running continuously, slowly stream in the chilled pineapple juice until the mixture is completely smooth, using just enough to blend. You want to keep the consistency thick and spoonable, more like soft serve ice cream than a smoothie.
Scoop or pipe into a bowl and enjoy immediately!
Makes 2 - 3 Servings
Notes:
If you'd prefer a sweeter treat, add 1 - 2 tablespoons light agave nectar or maple syrup.
1 Large, Ripe Banana, Sliced
1 Tablespoon MiSOgood Soy-Free Miso
Drain but reserve the juice from the canned pineapple, separating out the chunks. Place the juice in the fridge and thoroughly chill. Transfer the pineapple chunks in an airtight container or ziptop bag along with the sliced banana and place in the freezer. Set rest until fully frozen; 6 - 8 hours or overnight.
Once frozen, break apart the chunks and place them in the bowl of your food processor along with the miso. Pulse to finely chop the pieces until it looks like crushed pineapple. With the motor running continuously, slowly stream in the chilled pineapple juice until the mixture is completely smooth, using just enough to blend. You want to keep the consistency thick and spoonable, more like soft serve ice cream than a smoothie.
Scoop or pipe into a bowl and enjoy immediately!
Makes 2 - 3 Servings
Notes:
If you'd prefer a sweeter treat, add 1 - 2 tablespoons light agave nectar or maple syrup.