Ingredients
- 1/2 cup plain Greek yogurt
- 3/4 cup reduced-fat coconut milk
- 6-7 tablespoons granulated sugar
- 1 tablespoon vanilla vodka or regular
- 1/4 cup crushed pineapple drained
Instructions
- Combine the Greek yogurt, coconut milk, sugar, and vanilla vodka in a blender and blend until well-mixed.
- Cover and place in the refrigerator until well chilled (at least 2 hours).
- Pour the yogurt mixture into your ice cream maker and process according to the manufacturer's directions. Mine only took about 15 minutes to become nice and creamy.
- Transfer the frozen yogurt to a large container with a lid and stir in the crushed pineapple. The frozen yogurt will go quite liquidy at this point, but it sets up once frozen. Make sure to mix well to avoid any pineapple juice ice chunks.
- Cover and place back into the freezer until solid, about 2-3 hours, then serve.