Local Style Dole Whip Recipe

Freeze prep (if using fresh pineapple)

If using fresh pineapple, cut into 1-inch chunks and freeze on a sheet tray in a single layer for at least 4 hours or until fully frozen. If using canned pineapple, drain well and freeze on a sheet tray for 2–3 hours until firm.

Blend pineapple

Place the frozen pineapple chunks (3 cups) in a high-speed blender or food processor. Pulse a few times to start breaking them down so the motor doesn't stall.

Add creamy components

Add 1 cup vanilla ice cream (or plain frozen yogurt), 1 cup full-fat coconut milk, 2 tablespoons granulated sugar, 1 tablespoon fresh lime juice, 1/2 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt to the blender with the pineapple.

Blend to soft-serve texture

Blend on medium-high speed, stopping to scrape down the sides as needed, until the mixture is smooth and has a soft-serve consistency. If the mixture is too thick for the blender to move, add 1–2 tablespoons more coconut milk at a time until it circulates; avoid adding too much or it will become a pourable slush instead of soft-serve.

Adjust sweetness and acidity

Taste the mixture and adjust sweetness or acidity: add up to 1 tablespoon more sugar if you want it sweeter, or another 1/2 tablespoon lime juice if it needs brightness. Blend briefly to combine any additions.

Chill briefly (optional)

If the mixture softened too much during blending, transfer to a loaf pan and freeze for 20–30 minutes, stirring every 10 minutes to maintain a creamy texture. Alternatively, proceed immediately to piping or scooping for a soft-serve finish.

Toast coconut

If using toasted coconut flakes, heat a small dry skillet over medium heat. Add 2 tablespoons coconut flakes and cook, stirring frequently, until golden brown and fragrant, 2–4 minutes. Remove from heat and cool.

Assemble and serve

Spoon or pipe the Dole Whip into serving cups or bowls. Top with pineapple wedges or rings (about 1/2 cup divided among servings), a maraschino cherry or fresh berries as desired, toasted coconut flakes, and mint leaves for color and aroma.

Make-ahead storage

Leftover Dole Whip can be frozen in an airtight container for up to 1 month. To serve, let thaw in the refrigerator 20–30 minutes, then stir or re-blend briefly to return to a soft-serve texture.