Editor’s Note: At the Table with the Gabels, you’ll find tasty recipes and tips from Vanessa Gabel and her daughter, Kaitlyn, of Danville.
Kailyn: I love ice cream and I could probably eat it every day for the rest of my life. However, the price of this one adds up, so what better way to make your own and save some cash? We went to Hawaii a few years ago and fell in love with dole whips, and honestly, these homemade whips taste very similar to tropical Hawaiian.
When we first made the ice cream and tried to put it in a cone or dish it was super melty and hard to make, but after throwing it in the freezer a little longer it stiffened up and turned out perfect.
You could probably replace the pineapple with another canned fruit like strawberries, cherries, or even peaches. The whipped cream gives such a creamy and delicious texture, which I always love in ice cream. I love making ice cream, and that makes this one of the best on my list.
vanessa: This Pineapple Soft Serve Ice Cream is the perfect tropical treat for a scorching summer day. It’s not only super easy to mix, but overall it can be done with just two purchases.
We used a can of pineapple chunks, which had about the correct amounts of pineapple and juice required by this recipe. We separated the chunks and juice to freeze individually for about 24 hours before blending. We found after mixing (which didn’t take long at all) the ice cream was a little softer.
It didn’t affect the refreshing taste at all, it was just harder to get into a cone. We tried piping it with a piping bag, but it turned out to be more difficult than the effort was worth, so a bowl worked just fine. We put the rest in the freezer, and it was perfect: ice cream not really hard, but a little firmer than soft.
You can use fresh pineapple for this recipe, if you like, and although I’ve never tried juicing it, that would probably be a possibility as well. Sure, I like to make my own whipped topping to cut down on store-bought preservatives, but you really can’t beat the container price in the freezer section.
We didn’t think to measure how many cups of ice cream this recipe yielded, but it’s easy enough to double (and keep a spare set of ingredients in the freezer on a hot day), and it’s still better than running to the ice cream shop, but just as delicious.
PINEAPPLE ICE CREAM
2 cups frozen pineapple chunks
8 oz. frozen whipped topping
3 tbsp. honey or 2 tbsp. sugar
6 oz. pineapple juice
Blend all ingredients in a blender or food processor until whipped. If mixture is too soft, add 1/4 cup ice and continue blending, or freeze until desired consistency.