Easy Vegan Pineapple Dole Whip Nice Cream (Frozen Pineapple + Banana Magic)
Creamy, bright, and tropical, this vegan pineapple Dole Whip nice cream blends frozen pineapple, banana, and full-fat coconut milk into soft-serve in minutes. No ice cream maker needed.
Equipment
- 1 High-speed blender (or food processor)
- 1 Spatula (optional)
- 1 set Measuring cups
- 1 set Measuring spoons
- 1 Piping bag with large star tip (optional)
Ingredients
- 3 cups frozen pineapple chunks
- 1 ripe banana sliced and frozen
- 1/3 cup canned coconut milk full-fat, chilled (add more as needed)
- 1 to 2 tablespoons maple syrup or agave optional, to taste
- 1 teaspoon fresh lemon or lime juice optional, for brightness
- Pinch of sea salt
Optional Toppings:
- toasted coconut flakes
- fresh pineapple
- sliced banana
- lime zest
Instructions
- Prep the fruit: Freeze pineapple chunks and banana slices until solid. For the creamiest texture, freeze overnight.
- Add to blender: Add frozen pineapple, frozen banana, 1/3 cup full-fat coconut milk, maple syrup or agave (if using), citrus juice (if using), and a pinch of salt to a high-speed blender or food processor.
- Pulse, then blend: Pulse to break up large pieces. Blend on low, stopping to scrape down the sides. Add more coconut milk 1 tablespoon at a time as needed until smooth and thick like soft-serve.
- Taste and adjust: If it’s too tart, add a little more sweetener. If it’s too thick, add a small splash more coconut milk. For extra tang, add another squeeze of lemon or lime.
- Serve right away: Spoon into bowls for a soft-serve texture, or transfer to a piping bag and swirl into glasses. Add toppings if you like.
- For firmer scoops (optional): Freeze in a shallow container for 45 to 60 minutes, then scoop.
Notes
If you do not love coconut or are allergic, use oat milk or almond milk. Add it slowly since thinner milks can turn this into a smoothie fast.