1. Blend the Ingredients: In a high-speed blender, combine pineapple juice, frozen pineapple chunks, and vanilla ice cream.
2. Process: Cover and blend on medium speed for 1 ½ to 2 ½ minutes, or until the mixture is thick and smooth. If needed, adjust the consistency by adding more pineapple juice, 1 tablespoon at a time.
3. Serve: Immediately scoop into a cup or bowl. For a more decorative touch, transfer the mixture to a piping bag fitted with a large star tip. Freeze the bag for about 30 minutes to firm up slightly, then pipe into serving dishes.

Notes

• Recipe Yield: About 2 cups
• Serving Size: About ½ cup
• Coconut Milk Alternative: Substitute ice cream with ¼ to ⅓ cup unsweetened canned coconut milk or coconut cream. Adjust the consistency with extra pineapple juice as needed.
• Freezing: Store in an airtight container or piping bag for up to 2 weeks. Defrost for 20-30 minutes before serving for easier scooping or piping. For convenience, freeze individual portions in disposable cups, covering if not served within a day.