If you’ve been following me on Instagram, you know I finally made my way to the local store that sells pineapple whip.
Dole. Pineapple. Whip.
Available to you whenever you want to dish out $7 for a not-big-enough sized cup of pineapple float. Sigh.
Since they don’t offer an all you can eat deal, the only way to satisfy my never ending craving for these was to make it at home. I’ve seen a couple of blogs that have come up with recipes, but I wasn’t sure if it would really taste like the real thing. There’s nothing more disappointing than craving something, and then getting the downgraded, disappointing version of it. If I was going to make something and eat it until I hated myself, I wanted to love it.
My logic: if you can’t make it exactly the same, then make something else that’s similar. That way, you won’t have high expectations of exactly how it’s supposed to taste.
So I present to you, a grapefruit pineapple float. No, it is not a grapefruit whip or a dole pineapple float. But it does have the fluffy frozen yogurt that melts into the pineapple juice giving you a wonderfully refreshing, creamy, tangy, dessert.
- 10 min
- Ready in:
- 2 h 10 min
- Zest a grapefruit, placing the zest into the blender.
- Juice the grapefruit and strain any pulp through a fine mesh sieve. Measure out
- Place all the ingredients in the blender and blend on high to get a lot of air incorporated into the mixture.
- Pour into ice cream maker and churn according to manufacturer's instructions.
- Place the frozen yogurt in a container and freeze.
- Best used after 2 hours of being frozen. When completely frozen, let soften at room temperature before serving.
- Serve with pineapple juice for a grapefruit pineapple float.
Recipe adapted from Bakeinbit