Dole Whip Recipe

Copycat Dole Whip swirled inside a pineapple boat with a creamy soft serve texture.

This copycat Dole Whip is creamy and tropical, blended with frozen pineapple, pineapple juice, ice cream, and cream of coconut - served inside a pineapple boat.

Prep Time15

Cook Time2

Course: Desserts

Cuisine: American

Keyword: ice cream, pineapple

Servings: servings

Author: August DeWindt

Ingredients

1 pineapple
½ cup pineapple juice
1 cup vanilla or coconut ice cream, dairy or non dairy is fine
¼ cup cream of coconut

Instructions

Cut the pineapple in half vertically to make two halves. Cut around the pineapples core then the inside of the pineapple vertically and then diagonally as close to the bottom as you can. Be careful not to pierce the skin of the pineapple. Discard the core. Scoop out the pineapple chunks and any remaining pineapple and freeze for 3 hours or overnight.
Wrap the pineapple boats in plastic wrap and store in the fridge until ready to use.
When ready to make the dole whip, remove the pineapple chunks from the freezer. Add the frozen pineapple, pineapple juice, ice cream and cream of coconut to a blender or food processor. Blend on high speed until smooth. You will need to stop every now and again to push down the mixture off the sides of the blender. The consistency should be pretty thick. If it seems too thick, add a splash of pineapple.
Place the dole whip into a piping bag and place in the freezer for 15-25 minutes.
After 15 minutes squeeze the dole whip into the pineapple, giving it a soft serve appearance. Alternatively you can skip this step and immediately add the dole whip to the pineapple. Serve immediately, eat and enjoy!

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