Recipe: "Dole Whip Clone"
- 1 Qt Dole Pineapple Juice (actually it was a full can of the 1 Qt, 14 oz can)
- 3 cups sugar
Mix together the sugar and pineapple juice until the sugar is fully dissolved.
Add (mixing well):
- 4 cups of heavy whipping cream
- 1 tsp Vanilla Extract
Refrigerate the mix for at least a couple hours (or as long as you want). Freeze in an ice cream maker.
Recipe: "Gina's Mock Dole Whip"
- 2 cups Dole pineapple juice*
- 1 cup sugar
- 1 cup heavy cream
- 1/2 teaspoon vanilla
- pinch salt
Whisk the juice and the sugar until the sugar dissolves. Stir in the cream, vanilla and salt. Unless your juice was cold to begin with, chill the mixture in the fridge for a couple of hours or over an ice bath for 20-30 minutes. Freeze in an ice cream machine, then transfer to a container and let it harden in the freezer for a few hours. Scoop and enjoy!
(some say it's "greasy", doesn't taste right)
Pineapple Icee Whip (from Dole.com)
- Prep: 10 min.
- Freeze: 3 hrs.
Makes: 8 servings
2 cans (20 oz. each) DOLE Crushed Pineapple
- 2 tablespoons lemon juice
- 2 tablespoons lime juice
- 1/3 cup sugar
- 1/2 cup chopped maraschino cherries, mini marshmallow or mini chocolate chips, (optional)
- 1-1/2 cups heavy whipping cream, whipped
Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth. Stir in cherries or marshmallow or chips, if desired.
Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze about 1-1/2 hours or until slushy.
Stir gently pineapple slush into whipped cream until just blended, in large bowl. Return to freezer until completely frozen, about 1 hour. Serve.