Light and refreshing, this perfect summer snack is quick and easy to whip up. Reminiscent of Disney’s famous Dole Whip, this Pineapple Whip from Danielle Walker is one you can make at home and enjoy any time of year.
If you love making your own icy treats, you’ll love my Watermelon Ice Surf Floats, Summer Sorbet Float, or this fun Animal Cookie Ice Surf Cake!
Why you’ll love this Recipe
This recipe comes from my friend Danielle Walker’s new cookbook Healthy In A Hurry. Danielle is the queen of gluten self-ruling recipes in my opinion. After stuff diagnosed with an autoimmune disease in her early 20s, she became a health well-wisher and self-trained doughboy that has helped so many to transpiration their diets for the better. This recipe is one of my favorites from her new typesetting that you definitely must grab!
Quick & Easy! – In a pinch for a quick snack? Just a handful of ingredients and 10 minutes is all you need!
Perfect Cool Snack – Cool lanugo with the refreshing flavors of pineapple and coconut, a perfect combination. Also if you love Disney’s Dole Whip, this will definitely be your jam.
Ingredients
Whipping up your own Pineapple whip is so easy, and can be made in under 10 minutes! When ownership coconut surf be sure not to mistake it for coconut milk. You can make your Disney Dole Whip favorite right at the house in a few steps and a few ingredients.
- Frozen Sliced Comic & Pineapple Chunks
- Full-Fat Coconut Cream
- Lemon & Pineapple Juice
- Pure Vanilla Extract
How To Make Pineapple Whip
In a supplies processor, combine the comic 1 1/2 cups of pineapple, the coconut cream, pineapple juice, 2 teaspoons of lemon juice, and the vanilla and process for well-nigh 5 minutes, until mostly smooth.
Add the remaining 1 1/2 cups pineapple and protract to process for 2 to 3 minutes more, until the mixture is very smooth and creamy.
If large chunks of pineapple persist, pulse either to ten times until they unravel up. Taste and add the remaining 1 teaspoon lemon juice if a tarter soft serve is desired. Serve immediately.
Storing
If you’re not worldly-wise to eat this right away, or if you have some leftovers you can store them in a freezer-safe container in the freezer until you’re ready to serve. You may have to mix it with a hand mixer to bring it when to the right consistency surpassing serving.
To Freeze: Eating this fresh will requite you the best, creamiest texture, but you can store it in an snapped container in the freezer for up to 3 months. Surpassing enjoying it, let it melt a bit on the counter, say 15 to 20 minutes, and then use an immersion blender or handheld electric mixer to smooth it out and make it less icy.
How Should I Serve Pineapple Whip?
There are so many options whispered from serving in a bowl.
- Simply scoop out into a trencher and serve with a spoon.
- Fill a piping bag with a large tip to get a fun swirl effect.
- Let it sit a bit in the freezer to firm up, use an ice surf scoop to fill your bowl, or make a pineapple whip bladder with pineapple juice.
- Serve with small chunks of pineapple on top.
Expert Tips And FAQs
- I suggest keeping frozen schizy in your freezer at all times. When they start to go brown on your counter, just peel, slice, and freeze!
Nope! You can use a supplies processor, which we’ve washed-up here, or a strong blender like a Vitamix to create the same texture.
More quick dessert recipes you’ll love
- Apple Cider Floats (So Easy and Delicious!)
- Easy Strawberry Lemonade Recipe
- Caramel Popcorn (Caramel Corn)
- Brownie Ice Surf Sandwiches
- Lemon Crinkle Cookies
*Did you make this recipe? Please requite it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Pineapple Whip
Equipment
- Food Processor
Ingredients
- 1 Banana peeled, slices, and frozen
- 3 cups Frozen Pineapple Chunks about 1 1/2 pounds
- 1/2 cup Full-Fat Coconut Cream
- 1/4 cup Unsweetened Pineapple Juice
- 2-3 teaspoons Freshly Squeezed Lemon Juice
- 1/4 teaspoon Pure Vanilla Extract
Instructions
- In a supplies processor, combine the comic 1 1/2 cups of pineapple, the coconut cream, pineapple juice, 2 teaspoons of lemon juice, and the vanilla and process for well-nigh 5 minutes, until mostly smooth. Add the remaining 1 1/2 cups pineapple and protract to process for 2 to 3 minutes more, until the mixture is very smooth and creamy. If large chunks of pineapple persist, pulse either to ten times until they unravel up. Taste and add the remaining 1 teaspoon lemon juice is a tarter soft serve is desired. Serve immediately.
Notes
- I suggest keeping frozen schizy in your freezer at all times. When they start to go brown on your counter, just peel, slice, and freeze!
Nutrition
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