Experience the iconic flavor of the famous pineapple Dole Whip with this homemade vegan version. Creamy, tangy, and oh-so-refreshing, it's a tropical delight that will transport you to a vacation state of mind.
1. Blend the pineapple and juice in a blender and transfer to a Creami pint. If using canned chunks or crushed pineapple, dump it straight into a Creami pint.
2. Do not go over the max fill line, and smooth the top so it's even. Put the lid on and place the pint on a level surface in the freezer. Freeze for 24 hours.
3. Remove the lid and place it into the outer bowl base.
4. Following the instructions for your Creami, use the sorbet setting to spin.
5. If the whip is crumbly after the first spin, add a few tablespoons of non-dairy milk and spin again using the respin button.
6. Depending on how cold your freezer is, you may have to re-spin again.
Cooking Tips
Cooking Tips
1. Feel free to add a splash of vanilla extract or a teaspoon of rum for flavoring.
2. If your can of pineapple in juice doesn't fill up the pint, add plant-based milk to reach the max fill line.
3. To make this recipe without an ice cream maker: Process all ingredients in a blender. Pour blended mix into a container with a lid. Place in the freezer for at least 4–6 hours and serve immediately. If frozen for more than 6 hours, the ice cream will solidify and become too difficult to scoop out.
