Add the frozen pineapple chunks, full-fat Greek yogurt, heavy cream, keto-friendly sweetener, vanilla extract, and a small pinch of salt into a high-powered blender or food processor.

Blend the mixture on medium to high speed, pausing occasionally to scrape down the sides, until everything becomes completely smooth, creamy, and free of lumps.

Once blended, taste the mixture and adjust the sweetness if needed by adding a little more sweetener, then blend again briefly to combine.

Pour the smooth mixture into a freezer-safe container, spreading it evenly with a spatula to ensure consistent freezing.

Place the container into the freezer and allow it to freeze for about 2 to 3 hours, stirring the mixture once halfway through to help prevent ice crystals and maintain a creamy texture.

After freezing, remove the container from the freezer and let it sit at room temperature for about 5 minutes to soften slightly for easier scooping.

Use an ice cream scoop or spoon to serve the ice cream into bowls or cups, enjoying it while it’s smooth, creamy, and refreshing.

If storing leftovers, cover the container tightly and return it to the freezer, allowing it to thaw slightly again before serving next time.