Vanilla Dole Whip Recipe
Make Vanilla Dole Whip Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Flavor & Sweetener
Optional garnish / serving
Method
Prep
Soften & measure
Remove the vanilla ice cream (if using regular hard-packed ice cream) from the freezer and let it sit for 5–10 minutes so it softens slightly. Measure and set out all ingredients so the blender process is quick.
Check that frozen pineapple chunks are solid but not rock-hard. If they've frozen into a single block, break into smaller pieces or let sit 5 minutes at room temperature so the blender can handle them without overheating.
Blend
Initial blending
Place 2 cups frozen pineapple chunks, 1/2 cup vanilla ice cream, and 1/2 cup vanilla creamer or coconut milk into a high-speed blender. Add 1/2 tsp vanilla extract and 1 tablespoon pineapple juice. Pulse 5–8 times until the mixture begins to break down and move freely.
Add remaining ingredients
Add the remaining 2 cups frozen pineapple, the remaining 1/2 cup vanilla ice cream, and remaining 1/2 cup creamer/coconut milk. Add the remaining 1/2 tsp vanilla extract and the granulated sugar or simple syrup. Blend on medium-high in 10–15 second bursts, scraping down the sides as needed, until the mixture is smooth, airy, and soft-serve–like (thick enough to hold shape on a spoon). If the mixture is too thick to move, add up to 1 tablespoon more pineapple juice or 1–2 teaspoons water and pulse to adjust. If too thin, add a few more frozen pineapple pieces and pulse.
Taste and adjust sweetness or vanilla: add up to 1/2 tablespoon more sugar or another 1/4 teaspoon vanilla extract if needed, and pulse briefly to combine.
Serve
Pipe or scoop
For a classic soft-serve look, transfer the mixture to a piping bag fitted with a large star tip (or a resealable plastic bag with the corner snipped) and pipe into bowls or cones. Alternatively, scoop using an ice cream scoop into serving bowls or cups.
Garnish each serving with a fresh pineapple wedge, a maraschino cherry, and a couple of mint leaves, if desired.
Serve immediately for best texture. If you need to hold it for a short time, keep in the freezer for up to 20–30 minutes; let sit 2–3 minutes at room temperature before serving if it becomes too firm.