Looking for a taste of the tropics? Try this irresistible Dole Pineapple Whip recipe! Made with just a few simple ingredients including pineapple juice, frozen pineapple chunks, and vanilla ice cream, it’s the perfect creamy treat for hot summer days.
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: Start by adding the pineapple juice, frozen pineapple chunks, and vanilla ice cream to a high-speed blender.
- Blend: Cover the blender and process the ingredients on medium speed for about 1 ½ to 2 ½ minutes, or until the mixture is thick and smooth. If needed, you can add more pineapple juice, 1 tablespoon at a time, to achieve the desired consistency.
- To Serve: Once blended to perfection, immediately scoop the pineapple whip into a cup or bowl. Alternatively, for an extra fancy presentation, transfer the mixture to a piping bag fitted with a large star tip. Close the end of the bag and freeze it for about 30 minutes to firm up slightly, but not harden. Then, trim off the end of the bag and pipe the pineapple whip into your desired serving dish.
Notes:
- Recipe Yield: This recipe makes about 2 cups of delicious pineapple whip.
- Serving Size: Each serving is approximately ½ cup, perfect for a refreshing snack or dessert.
- Using Coconut Milk: For a dairy-free option, you can substitute the vanilla ice cream with ¼ to ⅓ cup of unsweetened canned coconut milk or coconut cream. Adjust the consistency as needed with additional pineapple juice.
- Freezing Instructions: Store any leftover pineapple whip in an airtight container or piping bag for up to 2 weeks in the freezer. When ready to enjoy, defrost for 20 to 30 minutes before serving to make scooping or piping easier. You can also portion individual servings into disposable cups and freeze them until ready to enjoy. Just be sure to cover them if they won’t be eaten within 1 day.
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