I am using pineapple in this recipe, but you can substitute any fruit mixture you would like in this recipe. I found the addition of gelatin provides the perfect creamy, whipped texture.
1 large very ripe pineapple peeled, cored, and cut into chunks. Put the pineapple into a food processor and pulse into small coarse pieces. Should be about 4 cups of pineapple if it’s a little over or under that’s fine.
If substituting with other berries, melon, or fruit. Cut up, pulse in food processor and puree and pulse into small coarse pieces. Should be about 4 cups. You may want to pass berry puree though a strainer if you want to remove seeds.
Use 1 tablespoon or one packet of unflavored gelatin and place in ¼ cup of chilled water and let the gelatin bloom for 5 minutes or more. I do this in a large bowl where I will eventually place the rest of the mixture.
Warm 1 ¾ of water. It doesn’t need to boil. It just needs to be hot enough to dissolve sugar.
Add 1 cup of sugar to the warm water and stir to dissolve the sugar. You can use less or more sugar, it’s up to you. You can also use honey or maple syrup etc.…
Add the water and sugar combo and the pineapple to the softened gelatin and stir to combine.
It will be a liquid. Add a pinch of salt. This is where I added 3 tablespoons of lime juice and some zest.
Place the mixture in fridge or freezer if you’re in a hurry and chill thoroughly. Don’t let it freeze if you place in freezer to chill.
Once chilled, place into ice cream maker and churn for about 20-25 minutes. It should look slightly frothy, creamed, and have the texture of soft serve. You can place in airtight container and freeze or have some right away….