Homemade Dole Whip
An easy 2-ingredient homemade Dole Whip: creamy, tangy pineapple soft serve made from frozen pineapple and coconut milk in a blender. No ice cream machine, naturally dairy-free and vegan, and ready in about 10 minutes.
Equipment
- Food processor (or high-powered blender)
Ingredients
- 4 cups cubed frozen pineapple 16 oz / 450 g
- 1 cup coconut milk 8 oz / 225 g; full-fat for richer, light for leaner
Instructions
- Blend: Add the frozen pineapple and coconut milk to a food processor or high-powered blender. Blend on medium-high for about 3 minutes, scraping down as needed, until smooth and creamy. Stop as soon as it is smooth, since over-blending warms and thins it.
- Serve: Enjoy immediately as soft serve (pipe with a star tip for the classic swirl). For longer storage, freeze in an airtight container up to 3 weeks; it freezes solid, so thaw 5 minutes on the counter before serving.
Notes
Weigh the pineapple if you can; 4 cups of frozen chunks weigh only about 16 oz because they do not pack tightly. Use full-fat canned coconut milk for richness or lighter beverage-style for a leaner result. If using crushed frozen pineapple, use a bit less or add more coconut milk. For a cocktail, blend in 1 to 2 tablespoons of white or dark rum. Serve a scoop of vanilla ice cream alongside for a float-style treat.