Nana keeps her freezer stocked just to whip up this 2 ingredient vacation in a glass for anyone who drops by.

This little pineapple whip drink is what I call a “vacation in a glass.” I started keeping the makings on hand years ago, after a trip where the grandkids fell in love with a pineapple soft-serve stand. Back home on our quiet Midwestern gravel road, I figured out this two-ingredient version with plain old grocery store vanilla ice cream and canned pineapple juice. Now I keep the freezer stocked so that when neighbors or grandkids drop by, I can whirl this together in a minute or two. It’s creamy, frosty, and sunny as a July afternoon, even if there’s snow on the cornfields.

Serve this pineapple whip drink in a clear goblet or any sturdy glass so you can see the pale yellow swirls. It’s lovely on its own for an afternoon treat, or alongside a simple supper like grilled burgers, brats, or cold fried chicken. A plate of salty snacks—pretzels, potato chips, or buttered popcorn—balances the sweetness nicely. For company, I’ll sometimes set a plate of vanilla wafers or shortbread cookies next to the glasses so folks can dip and scoop. It also makes a fun, easy dessert after a picnic or potluck, especially when everyone’s too full for cake but still wants “a little something.”

Servings: 2

2 cups vanilla ice cream, slightly softened

Chill your pineapple juice in the refrigerator until very cold. This helps the drink stay thick and frosty.

Let the vanilla ice cream sit on the counter for 5–10 minutes to soften slightly. You want it scoopable but not melted; this gives that creamy, spoonable texture.

Scoop the softened vanilla ice cream into a blender. Pour in the cold pineapple juice.

Blend on medium-high speed until smooth, thick, and creamy, about 20–30 seconds. If the mixture seems too thick to blend, add a tablespoon or two more pineapple juice or a couple of ice cubes and blend again. If it seems too thin, add another spoonful of ice cream.

Taste and adjust: if you want a stronger pineapple flavor, add a splash more juice and blend briefly. If you’d like it richer and creamier, add another spoonful of ice cream.

Immediately pour the pineapple whip into clear glass goblets or sturdy drinking glasses. The drink should look pale yellow and creamy, with just a little soft melting around the edges.

Serve right away with a spoon and a straw, while it’s still thick and frosty. If it starts to soften too much, you can pop the glasses into the freezer for 5–10 minutes to firm up again before serving.