DOLE PINEAPPLE WHIPS
Inspired by the famous Dole Pineapple Whip float drink that is found at Disney Resorts and the Dole Plantation, and aided by the adorable, juicy, sweet baby pineapples shipped to me by Frieda's (thank you, Oakley!), I present you with my DRUNKEN PINEAPPLE WHIP COCKTAIL . . . because the only thing that could improve the Dole Pineapple Whip drink is booze!
2 Baby Pineapples
(Or 2 Cool Tiki Glasses)
5 Oz. Dole Pineapple Juice
Meat from the baby pineapples
(Or 1/2 Cup of Canned, Crushed Pineapple)
Juice of 1/2 a Lime
Juice of 1/2 a Lemon
1 Cup French Vanilla Ice Cream
1 Oz. Dark Rum
1 Quart & 1 Gallon Plastic Bags
- Cut the tops off the baby pineapples and set aside in a sealable plastic bag.
- Trim the leaves off the bottom so the cups will sit up. You might even have to slice off a flat part.
- Using the melon baller, scoop the pineapple meat out of the base of the pineapples, leaving enough of the shell for a viable cup. Watch out for that trimmed bottom!
- Set the pineapple meat aside in a blender.
- Seal the pineapple cups in with their tops in the baggie and refrigerate.
- In the blender with the pineapple meat, add the lime and lemon juice and 3 ounces of the Dole Pineapple juice and blend on puree until ALL the pineapple chunks are gone and the mixture is smooth.
- Pour this into the quart baggie, seal tight and lay flat in the freezer for an hour to two hours or until the mixture reaches a slushy stage.
- When your pineapple mixture is slushed, squeeze it into a bowl and quickly mix in the slightly softened vanilla ice cream. (You can also use a hand mixer to blend.)
- Put this back in the quart baggie and refreeze until it reaches soft serve stage.
- When your pineapple ice cream is hardened to soft serve stage, cut a 3/4" hole in one bottom corner of the baggie and pipe into the center of your pineapple cups. Be sure to leave room around the ice cream dome for the booze! (You'll have leftovers, which is cool because you're going to want more of these later!)
- In a cocktail shaker filled with ice, add the rum and the other 2 ounces of pineapple juice and shake until chilled.
- Pour this into the well around the pineapple ice cream, add a short straw and a spoon and serve!
For regular sized pineapples, triple or quadruple the recipe. Feel free to use Dole canned, crushed pineapple if you can't find fresh pineapples and you're serving in Tiki Cups. Why Dole? Because, frankly, it's the only canned pineapple and pineapple juice I've ever had that doesn't taste like the can and doesn't have tough bits of core throughout.
Most recipes you'll find for the Dole Pineapple Whip call for Cool Whip or Whipped Cream, but I think good French Vanilla Ice Cream is a way better idea!
(Shhhh... don't tell anyone but I'm rinsing the pineapple cups and doing this again tomorrow. (I wonder if I can freeze my cute little baby pineapple cups?)
Next time I do this I'm going to use coconut ice cream and sprinkle some toasted coconut on top! I can also see Drunken Strawberry Whips in my future. And maybe Drunken Raspberry Whips....
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