Pineapple Dole Whip Recipe

Prepare frozen pineapple if needed

If your frozen pineapple chunks are rock-hard, let them sit at room temperature for 5 minutes or microwave in 15-second bursts until they are slightly softened but still frozen-solid in texture. This helps the blender process them evenly.

Combine ingredients

In a high-speed blender, add 4 cups frozen pineapple chunks, 1 cup vanilla ice cream (or non-dairy vanilla soft-serve), 1 cup pineapple juice, 2 tablespoons granulated sugar, and 1 tablespoon fresh lime juice. Secure the lid.

Blend to smooth, soft-serve consistency

Pulse the blender several times to break up the fruit, then blend on high for 20–40 seconds until mixture is smooth and thick, resembling soft-serve. If the mixture is too thick to blend, add cold water 1 tablespoon at a time (up to 2 tablespoons) or an extra splash of pineapple juice and blend again until it moves but remains very thick. Avoid adding too much liquid — the goal is a scoopable, not pourable, texture.

Adjust sweetness and acidity

Taste the mixture and add more sugar a teaspoon at a time if you prefer sweeter, or another 1/2 teaspoon lime juice if it needs brightness. Pulse once to incorporate.

Chill briefly (optional)

If the whips softened while blending, place the bowl of the blender or the mixture in the freezer for 10–15 minutes to firm up slightly before serving. Stir once after chilling to return to a scoopable texture.

Scoop or pipe the Dole Whip into chilled bowls or tall cups. For a classic look, use an ice cream scoop or a piping bag fitted with a large round tip to create the soft-serve swirl.

Garnish each serving with a pineapple wedge or ring, a maraschino cherry, a sprinkle of toasted shredded coconut, and a couple of fresh mint leaves if desired.

Serve immediately for the best soft-serve texture. If the Dole Whip melts too quickly, return to the freezer for 5–10 minutes to re-firm before re-serving.