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Pineapple Whip

This homemade pineapple ice cream is reminiscent of the infamous "Dole Whip" at Disney. This recipe packs great pineapple flavor but is smoother and creamier. Make this a float by dishing the ice cream into a glass, pouring pineapple juice over it, then topping it with whipped cream. This is a refreshing summer treat!
Print Recipe
Prep Time 10 minutes
Total Time 6 hours 40 minutes
Course Breakfast
Cuisine caribbean
Servings 6 people
Calories 361.7 kcal

Equipment

  • 1 Ice Cream Maker With pre-frozen bowl, if applicable
  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Measuring Cups and Spoons
  • 1 Airtight Container For freezing if a firmer texture is desired

Ingredients
  

Main

  • 1 cup heavy cream
  • 6 fluid ounces pineapple juice such as Dole
  • ⅓ cup white sugar
  • 1 teaspoon fresh lemon juice

Instructions
 

  • Whisk cream, pineapple juice, and sugar together in a bowl until sugar is dissolved; stir in lemon juice. Refrigerate until well chilled, at least 6 hours.
  • Pour pineapple mixture into an ice cream maker and process according to manufacturer's instructions.

Notes

Ensure the mixture is *very* well chilled (minimum 6 hours, preferably overnight) before churning. This is critical for optimal texture and preventing ice crystals. Adjust sugar to taste, especially depending on the sweetness of your pineapple juice. A touch more lemon juice can brighten the flavor further and also helps prevent crystallization. Do not over-churn; stop when it reaches a soft-serve consistency. For a firmer scoopable ice cream, transfer to an airtight container and freeze for an additional 2-4 hours. For a true Dole Whip experience, use a piping bag with a star tip to swirl into glasses.