Full Recipe: Ingredients: • 1 cup raw milk (or high-quality whole milk if raw isn’t available) • 3 egg yolks (pasture-raised for max nutrition) • 2 tbsp raw honey (adjust to taste) • 1 tbsp grass-fed butter, softened • ~1 cup frozen pineapple chunks (sweet + tangy = tropical punch) ⸻ Instructions: 1. Blend Base: • Add all ingredients to a high-speed blender: milk, egg yolks, honey, butter, frozen pineapple. • Blend until smooth and creamy — aim for a milkshake-like texture. 2. Freeze: • Pour into your Ninja Creami pint container. • Secure the lid and freeze completely — at least 12–24 hours (overnight is best). 3. Spin: • Insert frozen pint into the Ninja Creami. • Select “Lite Ice Cream” mode and let it run. 4. Re-Spin (Optional): • If texture is crumbly, add 1–2 tbsp of raw milk and run a “Re-Spin.” 5. Final Touch: • Once smooth, hit “Mix-In” (even if you’re not adding anything — this adds a final whip for ultra-smooth texture). Enjoy!🍍