Everyone LOVES Dole Whip! But just because it’s getting chilly outside, doesn’t mean we can’t enjoy this summertime treat! On top of that, incorporating the season’s favorite ingredient, pumpkin, boosts this sinfully tasting treat into a healthy, good-for-you delight! Enjoy this Vegan Pumpkin Spice Dole Whip recipe!
- 1 bag frozen pineapple (about 2 cups)
- Half bag frozen pumpkin or sweet potato cubes (about a cup or so)
- 2 tablespoons maple syrup
- 2 tablespoons coconut milk (or non-dairy milk of choice)
- ¾ teaspoon pumpkin pie spice
- Non-dairy whipped cream, for topping
Throw all the ingredients into a high powered blender, adding the liquid ingredients first. Be sure to have your tamper on hand as the 2 frozen ingredients can be tough on the motor. Blend until desired ice cream consistency. If your blender isn’t having it, add in some more non-dairy milk, one tablespoon at a time, to help blend easier and achieve your desired consistency. Too much liquid will make it more like a milkshake so be sure to only add in a bit at a time to keep it frozen and in a soft serve like consistency.
Pour or scoop into desired mug or bowl and top generously with non-dairy whipped cream.
Happy Pumpkin Spice Season!!
