Ingredients:
1/2 cup pineapple juice
2 cups frozen pineapple chunks (10 ounces)
1 cup vanilla ice cream (dairy or dairy-free)
Instructions:
In a high-speed blender, combine the pineapple juice, frozen pineapple chunks, and vanilla ice cream.
Cover the blender and process on medium speed for about 1 1/2 to 2 1/2 minutes, or until the mixture becomes thick and smooth. To get the right consistency, if necessary, add 1 tablespoon at a time additional pineapple juice.
To serve immediately, scoop the pineapple whip into cups or bowls.
Alternatively, 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 without hardening. Trim off the end of the bag and pipe the pineapple whip into the desired serving dish.
Notes:
This recipe yields about 2 cups of pineapple whip.
The serving size is about 1/2 cup.
If using coconut milk, you can substitute the ice cream with 1/4 to 1/3 cup unsweetened canned coconut milk or coconut cream. Adjust the consistency with pineapple juice.
The pineapple whip can be stored in an airtight container or piping bag in the freezer for up to 2 weeks. Defrost it for 20 to 30 minutes before serving to make it easier to scoop or pipe. If making individual portions, you can freeze them in disposable cups until ready to serve, covering them if not enjoyed within 1 day.
Enjoy your refreshing Dole Pineapple Whip!