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Jellybean dole whip

Jellybean 'Dole Whip'

Ingredients

Instructions

  1. In saucepan over medium heat, combine jellybeans and water.
  2. Heat gently until jellybeans have mostly dissolved, 5–7 minutes (jellybeans will not fully dissolve).
  3. Using strainer and small, heat-safe bowl, strain syrup and let cool.
  4. In blender or food processor, combine remaining ingredients with cooled syrup. Blend until all ingredients are of smooth consistency. (You may have to scrape down sides.)
  5. Place mixture in ice-cream maker and follow instructions for machine. Mixture should be ready to serve in 20–30 minutes.
  6. Top soft-serve or mix in additional jellybeans if desired.

No ice cream or soft-serve maker?

  1. Use frozen pineapple chunks and freeze pineapple juice in ice cube trays.
  2. Use blender or food processor to combine all ingredients.
  3. Blend until ingredients reach thick smoothie consistency. (Add more frozen pineapple if too thin; add more pineapple juice if too thick.)
  4. Serve immediately (Option: To mimic soft-serve, place mixture in piping bag and pipe into your serving dish or cup).

Notes

  • After straining syrup, discard solids and rinse strainer immediately. Leftover jellybean solids solidify quickly and are difficult to clean up.
  • Store remaining mixture in freezer-safe container.

Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/celebrate/easter/jellybean-dole-whip-recipe/