Combine all the ingredients in a blender (in the order listed); blend until smooth and ultra creamy, pushing down the pineapple chunks if necessary, about 3 minutes.
At this point you can pour into dessert cups. But I like to freeze the mixture for 30-40 minutes, then transfer to a piping bag with a 1M “star” tip (to get that iconic Dole Whip swirl.)
Swirl into glasses.
(To help the soft-serve hold its shape even longer, freeze the swirled whip another 20 minutes.)
Nutrition
Calories: 261kcal | Carbohydrates: 53g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 43mg | Potassium: 352mg | Fiber: 3g | Sugar: 44g | Vitamin A: 304IU | Vitamin C: 85mg | Calcium: 92mg | Iron: 1mg
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Other Notes
Course: DessertCuisine: AmericanKeyword: Dole Whip, Dole Whip Recipe, Pineapple Dole Whip
