Garnish - extra creamy spray whipped topping, pineapple wedge and maraschino cherry with the stem
In the pitcher of a high powered blender add the french vanilla ice cream, pineapple juice, frozen pineapple chunks and spiced rum.
Blend on high for 30-45 seconds or until smooth and pourable with no chunks of pineapple remaining.
Pour into 2 cocktail glasses (I used ones that were 17.5 oz. capacity) and garnish each boozy dole whip with a squirt of the whipped topping, a wedge of fresh pineapple and a maraschino cherry.
Storage:These Boozy Dole Whip cocktails should be enjoyed immediately.Tips:
Any brand of vanilla ice cream will work in this recipe however I do recommend that you use a good quality brand. I find that the dairy alternative varieties don’t give this boozy dole whip the thick rich consistency that the full-fat, good quality, vanilla ice creams give.
I like to buy the 6 packs of the little 6 oz. cans of pineapple juice to keep on hand in my pantry for this recipe, and others, as my family would not drink a large container of pineapple juice if I only used 6 ounces for this recipe. Once opened, I find that the large containers do not keep for too long in the refrigerator but these little cans are shelf stable so they work great in my home.
A 16 oz. bag of frozen pineapple chunks is equal to approximately 2 ½ cups. If you buy your frozen pineapple chunks in bulk you can use a dry measuring cup and measure out about 2 ½ cups for this recipe.
I used a dark spiced rum for this recipe but a clear spiced rum will work just as well. You could also use a coconut rum for more of a tropical twist of the classic boozy dole whip. You could even do a combination of both spiced and coconut rum if you desire.