Dole Pineapple Whip
Ingredients
- ½ cup pineapple juice
- 2 cups frozen pineapple chunks, 10 ounces
- 1 cup vanilla ice cream, dairy or dairy-free
How To Make Dole Pineapple Whip
- Add the Ingredients:
- In a high-speed blender, add the pineapple juice, frozen pineapple, and ice cream.
- Blend:
- Cover and process on medium speed for about 1 ½ to 2 ½ minutes, until thick and smooth.
- If needed, add more pineapple juice, 1 tablespoon at a time.
- To Serve:
- Immediately scoop and add to a cup or bowl.
- Alternatively, transfer the mixture to a piping bag fitted with a large star tip.
- Close the end of the bag and freeze for about 30 minutes to firm up but not harden.
- Trim off the end of the bag and pipe it into the desired serving dish.
Notes
Recipe Yield: About 2 cups
Serving Size: About ½ cup
Using Coconut Milk:
Substitute ice cream with ¼ to ⅓ cup unsweetened canned coconut milk or coconut cream.
Adjust the consistency with pineapple juice.
Freezing:
Store in an airtight container or piping bag for up to 2 weeks.
Defrost 20 to 30 minutes before serving, making it easier to scoop or pipe.
Individual portions can be added to a disposable cup and frozen until ready to serve.
Cover if not enjoying within 1 day.