Ingredients:
- 4 cups chopped fresh pineapple (one pineapple, my 4 cups were 25 ounces)
- 2 cups low fat cottage cheese
- Juice of one lime
- 3/4 cup sugar (or to taste)
- 1/2 cup toasted shredded coconut
- 2 cups chopped strawberries
- Place pineapple, cottage cheese, lime juice, and sugar in a food processor and pulse until sugar is dissolved and mixture is smooth.
- Place mixture in the fridge and chill until cold, about 2 hours.
- Place mixture in the ice cream maker and churn according to the machine directions.
- Transfer to a freezer-safe container and freeze for at least 2 hours before serving.
- Layer pineapple ice cream with toasted coconut and strawberries to make mini sundaes.
