Dole Soft Serve Float Recipe

Make simple candy syrup

Combine 2 tablespoons granulated sugar and 2 teaspoons water in a small nonstick skillet or saucepan over medium heat. Stir until sugar dissolves and syrup comes to a gentle simmer — about 1 to 2 minutes. Remove from heat just as it thickens slightly.

Candy the pineapple

Brush the pineapple slice generously with the warm sugar syrup on both sides. Return to the skillet for 30–45 seconds over low heat, pressing gently so syrup adheres, or place on a parchment-lined tray to cool. Let syrup set and pineapple cool until tacky but not hot — about 5 minutes. Insert a toothpick or small skewer through the edge of the pineapple for easy garnish handling.

If desired, chill the serving glass by filling with crushed ice for 2–3 minutes, then discard ice and quickly dry the glass. This keeps the float cold longer.

Portion pineapple soft serve

Scoop or dispense 1 cup of pineapple DOLE soft serve into the bottom of the prepared glass, forming a rounded mound. If using a soft-serve machine, pipe a modest cone that fills about half the glass.

Add vanilla swirl

Top the pineapple portion with 1 cup of vanilla soft serve, creating a pleasing swirl or a layered dome. Leave enough space (about 1/2 to 3/4 inch) at the rim for juice and garnish.

Slowly pour 3 oz POG juice down the inside edge of the glass so it flows around the soft serve without immediately melting it. Pour gently to avoid overflow; the juice will settle around and slightly through the soft serve creating a float effect.

Skewer the candied pineapple slice on the inserted toothpick and perch it on the rim of the glass or tuck it into the soft serve. Add a micro-mint leaf or maraschino cherry on top if using.

Optionally serve with an additional 1 oz POG juice on the side for customers who want extra topping.

Serve immediately with a long spoon and straw. Encourage consuming within 5–10 minutes for best texture — soft serve should remain creamy while the juice provides a fruity float contrast.