I had some crushed pineapple that I needed to use up. I needed the juice for another recipe awhile back so I had just drained it and had it in a tupperware in the back of the fridge. So, what's a girl to do? I searched Pinterest of course, and came up with THIS recipe. There was just enough juice left in the pineapple to make this recipe. Kismet!
2 20oz cans crushed pineapple, drained. (Reserve 2 tablespoons of the juice.)
2 Tablespoons lime juice
2 Tablespoons lemon juice
2 Tablespoons reserved pineapple juice
1/3 cup granulated sugar
1 8oz tub whipped topping (or 1 1/2 cups heavy whipping cream, whipped)
Puree all but the whipped topping together in a blender or food processor until smooth (I couldn't get mine completely smooth because of how fibrous pineapple is, but it was mostly smooth).
Pour puree into a one gallon zipper seal freezer bag and lay flat in the freezer for one hour or until the mixture starts to become slushy.
Remove from freezer, dump into a large bowl and gently fold in the whipped topping until incorporated. Put the mixture back in the freezer and freeze for another hour or so until frozen.
You can serve this in a dish like ice cream or in a glass with more pineapple juice poured over the top. Sprite or 7-Up would be good too.
I've read that the original Dole Whips don't have any sort of milk or cream--just pureed pineapple reconstituted with water. I don't know how to do that so this version works for me. Also the copycat recipe I found used real cream which would be delicious for sure, but I only had Cool Whip at my house and it worked great too. I may try cream sometime in the future. I imagine it would be easy to make sugar-free too--substitute your favorite alternative sweetener for the sugar and voilà!
This is really refreshing and easy. I can see it becoming a favorite summertime treat.
2 20oz cans crushed pineapple, drained. (Reserve 2 tablespoons of the juice.)
2 Tablespoons lime juice
2 Tablespoons lemon juice
2 Tablespoons reserved pineapple juice
1/3 cup granulated sugar
1 8oz tub whipped topping (or 1 1/2 cups heavy whipping cream, whipped)
Puree all but the whipped topping together in a blender or food processor until smooth (I couldn't get mine completely smooth because of how fibrous pineapple is, but it was mostly smooth).
Pour puree into a one gallon zipper seal freezer bag and lay flat in the freezer for one hour or until the mixture starts to become slushy.
Remove from freezer, dump into a large bowl and gently fold in the whipped topping until incorporated. Put the mixture back in the freezer and freeze for another hour or so until frozen.
You can serve this in a dish like ice cream or in a glass with more pineapple juice poured over the top. Sprite or 7-Up would be good too.
I've read that the original Dole Whips don't have any sort of milk or cream--just pureed pineapple reconstituted with water. I don't know how to do that so this version works for me. Also the copycat recipe I found used real cream which would be delicious for sure, but I only had Cool Whip at my house and it worked great too. I may try cream sometime in the future. I imagine it would be easy to make sugar-free too--substitute your favorite alternative sweetener for the sugar and voilà!
This is really refreshing and easy. I can see it becoming a favorite summertime treat.
