Homemade Pineapple Soft Serve Ice Cream
A light, tropical pineapple soft serve (Dole Whip-style) made with frozen pineapple and a touch of creamy milk for a smooth, scoopable dessert. Ready in minutes and easily made dairy-free.
Ingredients
Main Ingredients
- 4 cups frozen pineapple chunks preferably unsweetened
- 0.5 cups sweetened condensed milk substitute sweetened condensed coconut milk for dairy-free
- 0.5 cups canned full-fat coconut milk shake can before measuring
- 2 tablespoons pineapple juice use reserved juice from thawed pineapple if available
- 1 tablespoon granulated sugar optional, adjust to taste
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Let the frozen pineapple sit at room temperature for 2–3 minutes to slightly soften so it blends more smoothly.
- Add the frozen pineapple, sweetened condensed milk, coconut milk, pineapple juice, sugar, and vanilla to a high-speed blender or food processor.
- Blend on high until the mixture is very smooth and creamy, stopping to scrape down the sides as needed. If the mixture is too thick to blend, add additional pineapple juice 1 tablespoon at a time.
- For immediate soft-serve, serve straight from the blender into bowls or cones. For a firmer, scoopable texture, transfer to an airtight container and freeze 30–60 minutes, then scoop.
- Garnish with fresh pineapple pieces, toasted coconut, or a squeeze of lime if desired and serve cold.
Notes
Make this dairy-free by using sweetened condensed coconut milk and full-fat coconut milk. Store leftover soft serve in an airtight container in the freezer for up to 1 week; let soften 10–15 minutes before scooping.
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