> 1 ripe banana, peeled and sliced
> 1/2 cup vanilla yogurt
> 2 cups frozen pineapple chunks
> 2 tsp lime juice
Line a 9x13-inch sheet pan with parchment. Place the banana slices and spread the yogurt on the sheet pan and freeze at least 2 hours. Once frozen, break yogurt and banana into small chunks. In a food processor, combine the pineapple, lime juice, and frozen banana and yogurt pieces. Blend 2–3 min., until smooth.
Serve immediately, or transfer mixture to a resealable container and freeze 30–45 min. Scoop into bowls.
To create the signature swirl, transfer mixture to a piping bag fitted with a small star tip and pipe into bowls to serve.
To make this recipe vegan, substitute dairy-free yogurt for the traditional or swap in an extra frozen banana.