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Combine Ingredients: In a high-speed blender, combine the pineapple juice, frozen pineapple chunks, and vanilla ice cream.
Blend: Secure the lid and blend on medium speed for 1 ½ to 2 ½ minutes, or until the mixture is thick and smooth. If the mixture is too thick, you can gradually add more pineapple juice, one tablespoon at a time, until the desired consistency is reached.
Serve: For immediate enjoyment, scoop the pineapple whip into cups or bowls. For a more decorative presentation, transfer the mixture to a piping bag fitted with a large star tip. Seal the bag and freeze for about 30 minutes or until firm but not fully hardened. Then, snip off the end of the bag and pipe the whip into your chosen serving dishes.
Notes
Recipe Yield: Makes about 2 cups.
Serving Size: Ideal serving size is about ½ cup.
Coconut Milk Option: For a dairy-free alternative, you can replace the ice cream with ¼ to ⅓ cup of unsweetened canned coconut milk or coconut cream. If the mixture is too thick, adjust the consistency by adding a bit more pineapple juice.
Storage: The pineapple whip can be stored in an airtight container or piping bag in the freezer for up to 2 weeks. To serve after freezing, allow it to defrost for 20 to 30 minutes to make it easier to scoop or pipe. If freezing individual portions in disposable cups, cover them if not consumed within a day to maintain freshness.
This Dole Pineapple Whip is not just a recipe; it’s a shortcut to summer vibes and sweet, tropical bliss. Perfect as an afternoon pick-me-up, a dessert to impress guests, or a treat to enjoy any time, this pineapple whip is bound to become a favorite in your recipe collection. Enjoy the creamy, fruity flavors and let every bite take you on a mini vacation.
