Thursday, September 27, 2012

Dole Whips

I’M GOING TO DISNEYLAND!

Ok, not really. So…. I’ve been to Disneyland, but never tried Disneyland Dole Whips.

In fact, I’ve never even heard of them. Now… If I really stretch my memory, I think, I just think I can recall seeing a sign, maybe, with a frozen yogurt and juice concoction. Never thought to try ’em.

And I LOVE ice cream.

Well, I can’t remember how I came across them, maybe it was Pinterest too…. but all of a sudden I saw it a few more times, and my interest was piqued.

I needed to make a Dole Whip.

People have raved and raved about how this is their favorite Disneyland treat. I love ice cream, but usually fruity is not my first choice. I’m much more inclined to pick something with a cookie or candy swirl-in. You know, because I’m *that* healthy. Hey, I get my healthy dose when I add spinach to my smoothies!

Or my black bean brownies I made. (Pics coming soon)

So anyways, YES I was delightfully surprised. I can’t put my finger on exactly why I liked them this much, but I loved it. It was addicting!

It kinda reminded me of pineapple in my grandma’s watergate salad. You know, the Jell-O salad with pistachio pudding, marshmallows, pecans, and pineapple? MY FAVE!! I wish *someone* else in the household liked it because it makes so dang much. I wonder if it freezes? There’s no way I can ever eat it all.

And, on a happy note, I’ve been reading about the Paleo diet lately. So, this recipe can be made sugar-free if need be.
Use your sugar free fruit, and simply fold it into sugar-free Cool Whip, then freeze!

That’d be way less fat too, but I like my cow’s milk. #nevergivingupmilk

So first, you blend up all this fruit, lemon juice, lime juice, and sugar in the blender. No chunks left!

Unless you’re into that sorta thing.

But I like my ice cream chunk free. Then put it in the freezer, till it looks like this:

90 minutes to 2 hours later, you’ll have slush!

Squeeze it around, use it as a cold compress, baggy eyes be gone!

Next, don’t be like me. #airhead moment

Read the instructions on your ice cream maker.

If you pour the cream in first, it freezes to the sides and bottom, and you can’t insert the stirring mechanism.

So, put the whole machine together first, THEN turn on, THEN add cream mixture through the top. #DUHHH

Aren’t you glad I’m here to make the mistakes for you?

Give it a few minutes, then slowly pour in the pineapple slush.

Let it work for a good 15-20 minutes, and then pour it into a container.

Ooooh-wheee, lick THAT spoon. Don’t know WHY it’s so good!

Place some Saran on top, and freeze another hour or so.

Or, be impatient like me and just make the durn float.

 

Scoop it into a glass, and layer with pineapple juice if you wish. Or 7-up would be good.

You’ll be shocked at how good it is.

Imagine the variations with all kinds of fruit!
Cherries, Mandarin Oranges, Fruit Cocktail, PEACHES!!

You could make a Cherry Whip and add 7-up and it would be like a Totally Tubular Shirley Temple experience!

My favorite floats, well one, as a kid were 7-up with strawberry sherbet. #doit. #doit.

#NotSureWhat’sUpWithMyExcessiveUseOfHashtagsToday

#LoveYouPeople.

Oh, and I meant to tell you:

A random note. Check out my latest Pinterest find. I tried it with my first purchased Burnet spirit tee shirt.
Directions said: To make a vintage tee, soak a tee shirt in 1 quart of water and 1/2 cup of salt for THREE DAYS. Then wash. Tee is supposed to feel softer than ever. Well, #1, I couldn’t fit a whole quart of water AND the tee into my pitcher, so I did the best I could. #2, I let mine sit for 6 days, not 3.

Results?

Didn’t feel a whole lot different.

I still love you Pinterest.

Just sayin’.

~Peace, Love, and Pineapple Y’all!

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Disneyland Dole Whips

Yield: serves 6

Adapted from Dole.com

Ingredients:

14 ounces DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
2 teaspoons vanilla
2 cups heavy whipping cream, whipped
pineapple juice or 7-up to create float, optional

Directions:

1. Drain pineapple.
2. In a blender, blend pineapple, lemon juice, lime juice and sugar until smooth.
3. Pour into a gallon ziploc bag and freeze 1 1/2 - 2 hours or until slushy.
4. Pour cream and vanilla into an ice cream maker and turn on. Slowly pour in pineapple slush and continue for 20 minutes, or following manufacturer's instructions.
5. Pour ice cream into a container and freeze until solid. Scoop into glasses with pineapple juice or 7-up to create a float if desired.
**Alternately, without an ice cream maker, whip the cream and vanilla using a hand mixer until peaks form. Fold in pineapple slushy mixture, and continue with step five.

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