Boxcar Eats Ice Cream & Dole Whip Recipe

Prepare the custard base

If using vanilla bean, split it lengthwise and scrape seeds. In a medium saucepan combine whole milk, heavy cream, vanilla bean seeds and pod (or extract), granulated sugar, invert sugar and salt. Warm over medium heat until steam begins to rise and small bubbles form at the edge, stirring occasionally (do not boil).

Temper egg yolks (optional)

Whisk egg yolks in a bowl. Slowly pour 1/3 of the hot milk mixture into the yolks while whisking constantly to temper. Then pour the yolk mixture back into the saucepan with the remaining milk mixture, stirring constantly.

Cook until thickened

Cook the custard over low–medium heat, stirring continuously with a heatproof spatula, until it coats the back of a spoon (about 170–175°F / 77–80°C). Remove from heat. If you used a vanilla bean pod, fish it out now.

Chill the base

If you used egg yolks, strain the custard through a fine mesh sieve into a clean bowl to remove any cooked bits. Cool slightly, then cover surface with plastic wrap to prevent a skin and refrigerate until thoroughly chilled (at least 4 hours or overnight). If not using yolks, cool and chill the same way.

Churn and freeze

Once chilled, churn in an ice cream maker according to manufacturer’s directions until soft-serve texture (about 20–30 minutes). Transfer to a container, press plastic wrap onto the surface, and freeze for at least 2 hours to firm up before serving.

Prepare frozen pineapple

Let frozen pineapple sit at room temperature for 2–3 minutes so pieces loosen slightly (they should still be mostly frozen).

Blend until smooth

In a high-speed blender or food processor, combine frozen pineapple, coconut milk, powdered sugar, lime juice, vanilla extract and salt. Pulse to break up fruit, then blend continuously, scraping down sides as needed, until mixture is smooth and thick like soft-serve. If mixture is too thick to blend, add up to 2 tbs additional coconut milk, 1 tbs at a time.

Adjust sweetness and texture

Taste and add more powdered sugar for sweetness or a splash more lime for brightness. For a softer, more aerated texture, transfer mixture to a piping bag or soft-serve dispenser and aerate slightly, or pulse briefly in blender.

Chill if needed

If you plan to hold the Dole Whip briefly before serving, transfer to an airtight container and freeze for 20–30 minutes to firm slightly; for immediate serving keep refrigerated for a few minutes.

Toast nuts and coconut

In a small dry skillet over medium heat, toast macadamia nuts, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove and let cool. In the same skillet toast coconut flakes briefly until golden, about 1–2 minutes; watch closely to avoid burning.

Warm pineapple caramel

Gently warm pineapple caramel or jam in a small saucepan or microwave to loosen it so it’s drizzleable. If using rum-infused caramel drizzle, warm and mix together right before serving.

Serve Boxcar Eats Ice Cream & Dole Whip (assembly)

Scoop or pipe a portion of chilled vanilla ice cream into the serving bowl or waffle cone (about 1/2 cup). On the side or swirled on top, add a generous swirl (about 3/4 cup) of fresh pineapple Dole Whip. Drizzle 1 tbs pineapple caramel over the Dole Whip and ice cream. Sprinkle 1 tbs toasted macadamia nuts and 1 tbs toasted coconut flakes over the top. Garnish with a small pineapple slice and 2–3 mint leaves. If desired, finish with an optional 1 tsp rum caramel drizzle.

Portioning

Recipe yields approximately 4 servings using about 1/2 cup ice cream + 3/4 cup Dole Whip per serving. Assemble just before serving so Dole Whip stays airy and ice cream maintains texture.