Dole Pineapple Whips & Floats

I heart Disneyland!  Like, we went in April, & shortly after we got home, we wanted to go again.  Anyway, every time we go, we stop at the Dole stand by the Tiki Room.  I had only gotten the Dole Whip before our last trip & then just this last time I got the Dole Float, & it rocked my world!  Pineapple ice cream with pineapple juice.  Heaven!  This copycat recipe is an okay imitation.  I would be lying if I said it was exactly like Disneyland, because it's not.  I need to try & figure out a way to make pineapple ice cream that is smooth, because no matter how much I pureed the pineapple, it wasn't going to be completely smooth.  This was a nice cool treat nonetheless.  We like to puree the ice cream with the pineapple juice as well.  I can always dream I am at Disneyland eating the real deal, right?

Dole Pineapple Whips/Floats

Recipe from High Heels & Grills & instructions re-written by: Amber (Dessert Now, Dinner Later!)

• 2 (20oz) cans crushed pineapple
• 2 Tbsp lemon juice
• 2 Tbsp lime juice
• 1/3 cup sugar
• 1 1/2 cups whipping cream 
• Pineapple Juice
• Sugar, to taste (Optional)

1. Drain crushed pineapple & reserve 2 Tbsp.  Set aside.
2. Place pineapple, lemon juice, lime juice, sugar & reserved 2 Tbsp pineapple juice into a blender or food processor & blend until smooth.  (I scraped the sides & let it run a few times.)
3. Combine pineapple mixture with the heavy cream.  Slowly pour half of the mixture into the frozen bowl of an ice cream maker, while it is running.  Let it mix for 10-15 minutes or until soft-serve texture.  Place ice cream into a clean container & place in freezer.
4. Quickly repeat with the other half of the mixture, so your frozen ice cream bowl will be cold enough to make ice cream a second time.  The second half may take longer; approximately 25 minutes.
5. Allow ice cream to harden in freezer for 3 hours.  
6. For Dole Floats: Scoop ice cream into cup & top with pineapple juice (may sweeten juice with sugar, if desired.)  Serve immediately.
7. For Dole Whips: Only freeze ice cream for 2 hours.  Place one scoop of ice cream in the center of your bowl.  Then fill a piping bag with a large tip full of ice cream & swirl the pineapple ice cream around & on top of the scoop in your bowl.  Serve immediately.

*NO ICE CREAM MAKER: Puree pineapple, all 3 juices (2 Tbsp each), & sugar.  Then freeze the mixture until slushy, about 1 1/2 hours.  Whip the whipping cream until stiff peaks & fold into slushy mixture.  Return to freezer for an additional hour or until frozen.

I heart Disneyland!  Like, we went in April, & shortly after we got home, we wanted to go again.  Anyway, every time we go, we stop at the Dole stand by the Tiki Room.  I had only gotten the Dole Whip before our last trip & then just this last time I got the Dole Float, & it rocked my world!  Pineapple ice cream with pineapple juice.  Heaven!  This copycat recipe is an okay imitation.  I would be lying if I said it was exactly like Disneyland, because it's not.  I need to try & figure out a way to make pineapple ice cream that is smooth, because no matter how much I pureed the pineapple, it wasn't going to be completely smooth.  This was a nice cool treat nonetheless.  We like to puree the ice cream with the pineapple juice as well.  I can always dream I am at Disneyland eating the real deal, right?

Dole Pineapple Whips/Floats

Recipe from High Heels & Grills & instructions re-written by: Amber (Dessert Now, Dinner Later!)

• 2 (20oz) cans crushed pineapple
• 2 Tbsp lemon juice
• 2 Tbsp lime juice
• 1/3 cup sugar
• 1 1/2 cups whipping cream 
• Pineapple Juice
• Sugar, to taste (Optional)

1. Drain crushed pineapple & reserve 2 Tbsp.  Set aside.
2. Place pineapple, lemon juice, lime juice, sugar & reserved 2 Tbsp pineapple juice into a blender or food processor & blend until smooth.  (I scraped the sides & let it run a few times.)
3. Combine pineapple mixture with the heavy cream.  Slowly pour half of the mixture into the frozen bowl of an ice cream maker, while it is running.  Let it mix for 10-15 minutes or until soft-serve texture.  Place ice cream into a clean container & place in freezer.
4. Quickly repeat with the other half of the mixture, so your frozen ice cream bowl will be cold enough to make ice cream a second time.  The second half may take longer; approximately 25 minutes.
5. Allow ice cream to harden in freezer for 3 hours.  
6. For Dole Floats: Scoop ice cream into cup & top with pineapple juice (may sweeten juice with sugar, if desired.)  Serve immediately.
7. For Dole Whips: Only freeze ice cream for 2 hours.  Place one scoop of ice cream in the center of your bowl.  Then fill a piping bag with a large tip full of ice cream & swirl the pineapple ice cream around & on top of the scoop in your bowl.  Serve immediately.

*NO ICE CREAM MAKER: Puree pineapple, all 3 juices (2 Tbsp each), & sugar.  Then freeze the mixture until slushy, about 1 1/2 hours.  Whip the whipping cream until stiff peaks & fold into slushy mixture.  Return to freezer for an additional hour or until frozen.

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Coconut Key Lime Popsicles

Here I go again with my lime addiction, which might actually be considered a lime AND coconut addiction because I do a lot of coconut recipes as well (think Frozen Coconut Limeade or my Coconut Cream Fruit Dip.)  I realized I hadn't made any popsicles yet this summer, which is sad, I know, but we do have two boxes of otter pops that we are slowly sifting through.  

Anyway, I wanted to use up some key lime juice I had in the fridge & I had a can of coconut milk in my pantry & thought, "I want to make a coconut key lime popsicle," so here it is!  I loved them!  Super refreshing & so easy!

Coconut Key Lime Popsicles

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/3 cup sugar
• 1/3 cup water
• 1 (13.5 fl.oz.) can whole fat coconut milk
• 6 Tbsp key lime juice (I used Nellie & Joe's Famous Key West Lime Juice)
• Zest of 1-2 limes

1. Heat sugar & water in the microwave for 1 minute or until sugar dissolves.  This is creating a simple syrup (equals 1/2 cup simple syrup.)
2. In a bowl, combine coconut milk, key lime juice, lime zest & simple syrup.
3. Pour into popsicle molds & freeze for 6-8 hours.

Here I go again with my lime addiction, which might actually be considered a lime AND coconut addiction because I do a lot of coconut recipes as well (think Frozen Coconut Limeade or my Coconut Cream Fruit Dip.)  I realized I hadn't made any popsicles yet this summer, which is sad, I know, but we do have two boxes of otter pops that we are slowly sifting through.  

Anyway, I wanted to use up some key lime juice I had in the fridge & I had a can of coconut milk in my pantry & thought, "I want to make a coconut key lime popsicle," so here it is!  I loved them!  Super refreshing & so easy!

Coconut Key Lime Popsicles

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/3 cup sugar
• 1/3 cup water
• 1 (13.5 fl.oz.) can whole fat coconut milk
• 6 Tbsp key lime juice (I used Nellie & Joe's Famous Key West Lime Juice)
• Zest of 1-2 limes

1. Heat sugar & water in the microwave for 1 minute or until sugar dissolves.  This is creating a simple syrup (equals 1/2 cup simple syrup.)
2. In a bowl, combine coconut milk, key lime juice, lime zest & simple syrup.
3. Pour into popsicle molds & freeze for 6-8 hours.

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Root Beer Freeze

I've got another treat to keep you cool this summer!  I love root beer and ice cream, but not really as a root beer float.  I just can't seem to get the proper proportion of root beer to ice cream in each bite.  Anyway, I like my root beer & ice cream best if they are combined into a root beer freeze.  You know, like the kind you get at A&W.  If you have ever been to A&W and had their root beer freezes, then you are going to love making them at home!  It's so easy!!!  I should have used A&W Root Beer for the sake of this post, but I bought what was on sale & it tasted just fine.  This Root Beer Freeze is two ingredients & takes no longer than 2 minutes to make!  My husband wants me to keep those two ingredients on hand at all times now b/c he could not get enough of this shake!  My little guy loved it as well!

Root Beer Freeze

Recipe by: Amber (Dessert Now, Dinner Later!)

• 2 cups vanilla ice cream
• 1/2 (12oz) can root beer

1. Blend ingredients in a blender until smooth.  Serve immediately.

*Tip: Use just enough root beer to blend smooth & then stir in additional root beer for a fizzier & foamier shake.

Yield: 2 servings

I've got another treat to keep you cool this summer!  I love root beer and ice cream, but not really as a root beer float.  I just can't seem to get the proper proportion of root beer to ice cream in each bite.  Anyway, I like my root beer & ice cream best if they are combined into a root beer freeze.  You know, like the kind you get at A&W.  If you have ever been to A&W and had their root beer freezes, then you are going to love making them at home!  It's so easy!!!  I should have used A&W Root Beer for the sake of this post, but I bought what was on sale & it tasted just fine.  This Root Beer Freeze is two ingredients & takes no longer than 2 minutes to make!  My husband wants me to keep those two ingredients on hand at all times now b/c he could not get enough of this shake!  My little guy loved it as well!

Root Beer Freeze

Recipe by: Amber (Dessert Now, Dinner Later!)

• 2 cups vanilla ice cream
• 1/2 (12oz) can root beer

1. Blend ingredients in a blender until smooth.  Serve immediately.

*Tip: Use just enough root beer to blend smooth & then stir in additional root beer for a fizzier & foamier shake.

Yield: 2 servings

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Shamrock Slush

This is the last St. Patrick's Day recipe I have for you this year.  Surprise!  It has LIME in it just like the Key Lime Cupcakes & Tangy Lime Bars!  I love my lime!  This drink was so fun for my kids to drink.  They loved watching me put it all in the blender & mix it up.  They were so excited to have the "green drink."  It is tangy & sweet & smooth.  We loved it & your family will too!  If you don't make anything else for St. Patrick's Day, make this.  It's so fast & requires no preparation besides a quick trip to the store for 3 ingredients.

Shamrock Slush

Recipe lightly altered from Food.com by: Amber (Dessert Now, Dinner Later!)

• 1/2 QT (2 cups) lime sherbet, softened
• 1/4 cup frozen limeade concentrate
• 1 Tbsp sugar (optional)
• 1 (12oz) can OR 1 1/2 cups lemon lime soda, chilled
• 1 cup crushed ice
• Green Sugar Crystals (optional)

1. Place all ingredients into a large blender.  Blend until smooth.  Serve immediately.  Top with some shamrock dust (green sugar crystals) if desired.

Serves 4

This is the last St. Patrick's Day recipe I have for you this year.  Surprise!  It has LIME in it just like the Key Lime Cupcakes & Tangy Lime Bars!  I love my lime!  This drink was so fun for my kids to drink.  They loved watching me put it all in the blender & mix it up.  They were so excited to have the "green drink."  It is tangy & sweet & smooth.  We loved it & your family will too!  If you don't make anything else for St. Patrick's Day, make this.  It's so fast & requires no preparation besides a quick trip to the store for 3 ingredients.

Shamrock Slush

Recipe lightly altered from Food.com by: Amber (Dessert Now, Dinner Later!)

• 1/2 QT (2 cups) lime sherbet, softened
• 1/4 cup frozen limeade concentrate
• 1 Tbsp sugar (optional)
• 1 (12oz) can OR 1 1/2 cups lemon lime soda, chilled
• 1 cup crushed ice
• Green Sugar Crystals (optional)

1. Place all ingredients into a large blender.  Blend until smooth.  Serve immediately.  Top with some shamrock dust (green sugar crystals) if desired.

Serves 4

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Strawberry Peach Sorbet

My in-laws bought me an ice-cream maker for my birthday last year.  I love having an excuse to whip up some frozen treats for our family & since I bought a lot of strawberries, I made this sorbet.  I enjoy using fruit to make sorbets, rather than heavy cream & candy for ice cream, because then I don't feel as bad if I have a big serving.  This sorbet is really natural & pure tasting.  You really can make a lot of combinations of different fruits & come out with a good product.  This is nice & refreshing for a hot summer or overly warm spring day.  

Strawberry Peach Sorbet

Recipe altered from In Sock Monkey Slippers by: Amber (Dessert Now, Dinner Later!)

• 1lb strawberries, hulled & halved
• 2 Tbsp sugar
• 2-15oz Naturally Sweet Sliced Peaches (OR 2 medium peaches, pitted & sliced.  I used the canned ones because peaches aren't in season yet & I used what I had on hand.)
• 3/4 cup peach nectar
• honey, optional

1. Allow strawberries to macerate with the sugar in a bowl in the fridge for an hour, stirring occasionally. 
2. Puree strawberries with any liquid the sugar extracted in a food processor or blender.  Add peaches & nectar.  Blend again.
3. Sweeten with additional honey if needed/desired.  You may also strain the mixture in a mesh strainer at this point if you don't want seeds in your sorbet.
4. Place in an ice cream maker & follow the manufacturer's instructions.

If you've got a large pitcher to your blender (or  if you have a Ninja, like I do) then you can just throw everything in, puree until smooth & then put it in your ice cream maker.

My in-laws bought me an ice-cream maker for my birthday last year.  I love having an excuse to whip up some frozen treats for our family & since I bought a lot of strawberries, I made this sorbet.  I enjoy using fruit to make sorbets, rather than heavy cream & candy for ice cream, because then I don't feel as bad if I have a big serving.  This sorbet is really natural & pure tasting.  You really can make a lot of combinations of different fruits & come out with a good product.  This is nice & refreshing for a hot summer or overly warm spring day.  

Strawberry Peach Sorbet

Recipe altered from In Sock Monkey Slippers by: Amber (Dessert Now, Dinner Later!)

• 1lb strawberries, hulled & halved
• 2 Tbsp sugar
• 2-15oz Naturally Sweet Sliced Peaches (OR 2 medium peaches, pitted & sliced.  I used the canned ones because peaches aren't in season yet & I used what I had on hand.)
• 3/4 cup peach nectar
• honey, optional

1. Allow strawberries to macerate with the sugar in a bowl in the fridge for an hour, stirring occasionally. 
2. Puree strawberries with any liquid the sugar extracted in a food processor or blender.  Add peaches & nectar.  Blend again.
3. Sweeten with additional honey if needed/desired.  You may also strain the mixture in a mesh strainer at this point if you don't want seeds in your sorbet.
4. Place in an ice cream maker & follow the manufacturer's instructions.

If you've got a large pitcher to your blender (or  if you have a Ninja, like I do) then you can just throw everything in, puree until smooth & then put it in your ice cream maker.

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Strawberry Guava Popsicles

I knew it would be a good idea to buy popsicle molds so I can make some homemade treats for my little kids this summer.  I found a really cute one at Dollar Tree.  Tiny little popsicles!  Perfect for kids.  Let the popsicle experiments begin!  This one is simple, with a delicate flavor.  Perfect combination!  I really like the thick, creamy texture that the yogurt gives the popsicle.

Strawberry Guava Popsicles

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup vanilla greek yogurt
• 1/2 cup guava nectar (down the juice aisle in a soda type can; cost around $0.35)
• 1/2 lb strawberries, rinsed & hulled

1. Place all ingredients in a blender & blend until smooth. Strain out seeds, if desired.
2. Pour mixture into prepared popsicle molds.  
3. Freeze for 4+ hours depending on the size of the mold.  

*May also use small dixie cups & wooden sticks for popsicle molds.  Place plastic wrap over the top of the cup & poke the stick through the middle where you want it to stay in the center of the popsicle; then freeze.  Place outside of cup under warm running water & twist to remove, when ready to eat.  

I cut off the tops of plastic spoons & left the cut side out of the popsicle for my "wooden sticks" DIY popsicles.

I knew it would be a good idea to buy popsicle molds so I can make some homemade treats for my little kids this summer.  I found a really cute one at Dollar Tree.  Tiny little popsicles!  Perfect for kids.  Let the popsicle experiments begin!  This one is simple, with a delicate flavor.  Perfect combination!  I really like the thick, creamy texture that the yogurt gives the popsicle.

Strawberry Guava Popsicles

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup vanilla greek yogurt
• 1/2 cup guava nectar (down the juice aisle in a soda type can; cost around $0.35)
• 1/2 lb strawberries, rinsed & hulled

1. Place all ingredients in a blender & blend until smooth. Strain out seeds, if desired.
2. Pour mixture into prepared popsicle molds.  
3. Freeze for 4+ hours depending on the size of the mold.  

*May also use small dixie cups & wooden sticks for popsicle molds.  Place plastic wrap over the top of the cup & poke the stick through the middle where you want it to stay in the center of the popsicle; then freeze.  Place outside of cup under warm running water & twist to remove, when ready to eat.  

I cut off the tops of plastic spoons & left the cut side out of the popsicle for my "wooden sticks" DIY popsicles.

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Triple Berry Frozen Yogurt

I have been tinkering with making a healthier version of ice cream that is still creamy, but doesn't use heavy cream.  Basically the things I have tried are all delicious fresh from the ice cream maker, but don't freeze well.  I guess that is something you forfeit when you go "healthy."   This is my favorite creation thus far, with my experiments & is only 150 calories when split into thirds.  It's definitely creamy just like soft serve ice cream.  This recipe makes 3-4 generous servings, so for a small family it's perfect to have a fresh, creamy, frozen dessert.
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Triple Berry Frozen Yogurt

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 cup Dannon Oikos Vanilla Greek Yogurt
• 1 cup skim milk
• 1 cup frozen berry blend (blueberries, raspberries, blackberries)
• 2 Tbsp sugar

1. Freeze the bowl to your ice cream maker ahead of time.  (I keep mine in the freezer for whenever I want a frozen treat.)
2. In a bowl, stir greek yogurt, milk & sugar together.
3. Start your ice cream maker, & pour in yogurt mixture.
4. In a separate bowl, microwave frozen berries 30 seconds at a time until they are thawed enough to either puree or break up in the ice cream maker. (I did 30 seconds twice.)  Then either puree the berries & add them to yogurt, or add them whole (they will still be pretty chunky, so if you don't like fruit chunks, puree them with a little milk or plain in a food processor/blender.)
5. Let mixture work in the ice cream maker for 10-15 minutes or until it balls up & is frozen.  Scoop & serve immediately.  Does not freeze well.  (If you do freeze leftovers you'll want to gradually soften the mixture in the microwave 15 seconds at a time until you can mash up the mixture with your spoon.)

I have been tinkering with making a healthier version of ice cream that is still creamy, but doesn't use heavy cream.  Basically the things I have tried are all delicious fresh from the ice cream maker, but don't freeze well.  I guess that is something you forfeit when you go "healthy."   This is my favorite creation thus far, with my experiments & is only 150 calories when split into thirds.  It's definitely creamy just like soft serve ice cream.  This recipe makes 3-4 generous servings, so for a small family it's perfect to have a fresh, creamy, frozen dessert.
Pin It

Triple Berry Frozen Yogurt

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 cup Dannon Oikos Vanilla Greek Yogurt
• 1 cup skim milk
• 1 cup frozen berry blend (blueberries, raspberries, blackberries)
• 2 Tbsp sugar

1. Freeze the bowl to your ice cream maker ahead of time.  (I keep mine in the freezer for whenever I want a frozen treat.)
2. In a bowl, stir greek yogurt, milk & sugar together.
3. Start your ice cream maker, & pour in yogurt mixture.
4. In a separate bowl, microwave frozen berries 30 seconds at a time until they are thawed enough to either puree or break up in the ice cream maker. (I did 30 seconds twice.)  Then either puree the berries & add them to yogurt, or add them whole (they will still be pretty chunky, so if you don't like fruit chunks, puree them with a little milk or plain in a food processor/blender.)
5. Let mixture work in the ice cream maker for 10-15 minutes or until it balls up & is frozen.  Scoop & serve immediately.  Does not freeze well.  (If you do freeze leftovers you'll want to gradually soften the mixture in the microwave 15 seconds at a time until you can mash up the mixture with your spoon.)

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