Well, I’m all finished with my cookbook.
*cue the violin music*
I’m kind of sad it’s over. For the past two months, I’ve worked day in and day out on it, putting my heart and soul into every word, every recipe, every photograph. I really hope when it’s all said & done that you guys love it!
And now that it’s over (and as I prepare for editing with my publishing team), I want to celebrate… by going to Disneyland.
I mean, hello? Happiest place on Earth? Celebrating finishing this labor of love with Mickey and Minnie? Total no brainer.
I wish I could take you all with me – but alas, I’m no Stephen King. So I promise right here, right now, that I will eat a churro for you guys. And by ‘you guys’, I mean each and every one of my readers. I know that’s a lot of churros, but one time I went to Disneyland and they were literally all I ate. The only thing non-churro item I ate on that trip was one of those abnormally large pickles. Churros and pickles – my diet is so sophisticated.
Anyway, one of my new favorite treats at Disneyland is the Dole Whip. I’ve made a Pineapple Dole Whip before, based after the original, but this is a Strawberry Dole Whip, aka, my new favorite kind. It still has pineapple for that tropical flavor, but I added strawberries to make it pink and festive. Plus, the strawberries add great berry flavor and sweetness and it’s such a fun twist on a classic treat!
My Dole Whip recipe doesn’t require an ice cream maker like most do. This means that while my Dole Whips are thick and creamy, they’re less “solid” like soft-serve and more like a really thick, icy smoothie or frosty.
I do recommend serving these between 1 and 3 hours after making and freezing them, which produces that thickness and icy texture reminiscent of a Dole Whip. If you leave them in the freezer longer than 3 hours, they will start to harden. Not a problem, just leave them at room temperature for an hour or two, or pop them in the fridge for several hours to take the hard chill off.
Whatever you do, let’s cheers to my book and make them!
*adapted from my Dole Whips recipe
- 2 (20 oz) cans crushed pineapple
- 2 Tbsp sugar
- 1 cup frozen strawberries
- Juice of one lime
- Juice of one lemon
- 1 (8 oz) tub Cool Whip, frozen
- In a large blender, combine the crushed pineapple and sugar. Blend on HIGH for about 1 minute or until smooth. Add in the remaining ingredients, breaking up the Cool Whip into pieces to make it easier to blend.
- Blend on HIGH for about 1 more minute or until smooth and creamy. Distribute among glasses and freeze between 1-3 hours, or until desired thickness has been achieved.
- NOTE: the Dole Whips will get quite frozen in the freezer if left in there longer than 3 hours. Bring them to room temperature for an hour or two, or keep them in the fridge for several hours before serving.
Creamy, smooth, luscious and tropical, you’ll flip for these whips!
Be sure to pin this to your favorite board to save the recipe!
Have a super sweet day!