Dole Whip

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2 cans (20 oz. each) Dole crushed pineapple

2 tbsp. lemon juice

2 tbsp. lime juice

1/3 cup sugar

1 1/2 cups heavy whipping cream


1. Drain pineapple: reserve 2 tbsp. juice.

2. Set aside.

3. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.

4. Cover and blend until smooth.

5. Pour into two 1-quart freezer zipped bags.

6. Store bags flat in freezer.

7. Freeze 1 1/2 hours or until slushy.

8. Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.

Bon Appetit!

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