Dole Pineapple Whip



½ cup pineapple juice
2 cups frozen pineapple chunks (about 10 ounces)
1 cup vanilla ice cream (either dairy or dairy-free, your choice)

Blend: In a high-speed blender, combine the pineapple juice, frozen pineapple chunks, and ice cream. Process on medium speed for approximately 1 ½ to 2 ½ minutes, ensuring the mixture is thick and smooth. If needed for consistency, add more pineapple juice in increments of 1 tablespoon.

Serve immediately: Either scoop directly into a cup or bowl. For a fancier touch, you can transfer the mixture to a piping bag fitted with a large star tip. Freeze the bag for around 30 minutes (just enough to firm the mixture up, but not harden it). Once ready, trim the bag's end and pipe into your preferred serving dish.


Yield: This recipe produces about 2 cups.
Serving Size: Each serving is approximately ½ cup.
Variation with Coconut Milk: Swap out the ice cream for ¼ to ⅓ cup of unsweetened canned coconut milk or coconut cream. Adjust your whip's consistency using pineapple juice if necessary.
Storage & Freezing: You can store the pineapple whip in an airtight container or within a piping bag for up to two weeks. Before serving, allow it to defrost for 20-30 minutes to facilitate easier scooping or piping. For convenient serving, portion the whip into disposable cups and freeze. If you're not consuming it within a day, ensure it's covered.