Pineapple Ice Cream

This post is as non-seasonal as can be, so if you’re already sick of the holiday fanfare, then this is for you. Ignore me if you’re in an eggnog-induced bliss state, I can relate. Not to the eggnog, but to the bliss. I love the holidays. I really am only blogging this recipe because I don’t want to forget it. It is really more suited to those sultry hot summer afternoons. I’m planning on remaking this as a boozy, pina colada type thing when I can drink again.

Apparently this is a “make it like Disney” recipe. The Disney Dole Whip is one of Disney Land’s biggest sellers, with line ups that can stretch to an hour (dear god, for an ice cream?).  Anyone, over at Chocolate Covered Kate, an adventurous chef came up with a similar recipe that takes less time to make than it would to wait in line for it. It’s easy and sweet, but surprisingly healthy. I tried to get X to eat some, but he sensed fruit and turned up his nose at it. What is wrong with the kid? I make him ice cream, and it’s not unhealthy enough.


Dole Whip Recipe


2 cups frozen pineapple

1/4 cup milk of choice (canned coconut milk for piña colada)

1/16 tsp salt

pinch pure stevia extract, or 2 tbsp sugar of choice

scant 1 tbsp lemon juice

I didn’t use it this time, pregnancy reasons and all, but I’d add some rum to the grown up beverages – it would probably affect the consistency to be more of a drink. Which is totally okay.

Blend all ingredients until smooth. Scoop out with an ice cream scoop, or squeeze through a pastry bag or a plastic bag with an edge cut off.  For soft-serve that holds its shape longer, freeze the swirled dole whip at least 20 minutes prior to serving.


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