- ½ cup pineapple juice
- 2 cups frozen pineapple chunks (about 10 ounces)
- 1 cup vanilla ice cream (dairy or dairy-free)
- Blend: In a high-speed blender, combine pineapple juice, frozen pineapple chunks, and ice cream. Blend on medium speed for 1 ½ to 2 ½ minutes until smooth and thick. Adjust consistency with more pineapple juice if needed.
- Serve: Scoop into cups or bowls. For an elegant touch, transfer the mixture into a piping bag fitted with a star tip. Freeze the bag for about 30 minutes to slightly firm the mixture. Pipe into serving dishes.
- Yield: Approximately 2 cups.
- Serving Size: About ½ cup per serving.
- Coconut Milk Variation: Use ¼ to ⅓ cup unsweetened canned coconut milk or coconut cream instead of ice cream. Adjust consistency with pineapple juice.
- Storage: Store in an airtight container or piping bag for up to two weeks. Defrost for 20-30 minutes before serving. Portion and freeze for convenient use.
- Enjoy the tropical goodness of Dole Pineapple Whip, perfect for those craving a refreshing escape to paradise!