Recipes » Desserts » Tart Lemon Pineapple Ice With Fresh Blueberries
T. Colin Campbell Center for Nutrition Studies


  • ¼ cup fresh lemon juice (about 2 lemons)
  • ¼ cup water
  • 1 cup fresh pineapple, chopped
  • ¼ tsp lemon zest
  • ¼ cup fresh blueberries, rinsed and completely dried


  • 1. Add fresh juice, water, pineapple, and lemon zest to a high-speed blender. Process until smooth.
  • 2. Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturer’s instructions.
  • 3. Add fresh berries during the last 10 minutes. Enjoy immediately, or harden further in freezer for an hour.

Cooking Tips

  • 1. To make this recipe without an ice cream maker: Process all ingredients in a blender. Pour blended mix into a container with a lid. Place in the freezer for at least 4–6 hours and serve immediately. If frozen for more than 6 hours, the ice cream will solidify and become too difficult to scoop out.
  • 2. This recipe also works wonderfully in a Ninja Creami. Just blend all the ingredients until smooth. Then transfer the mixture to the ice cream container and freeze for a minimum of 24 hours before processing.

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