Dole, renowned for its delicious and healthy food products, has released 8 new flavors of Dole Whip for Dole Whip Day, July 20th. These new Dole Whip flavors are: Blue Hawaiin, Creamy Lemon-Blueberry Swirl, Frozen Mexican Hot Chocolate, Golden Curry & Mango, Healthy Halo-Halo Inspired, Mint Green, Sweet & Spicy Tamarindo, and lastly the Twisted Candy Cane Dole Whip. Today we are going to be diving into how to make the Mint Green Dole Whip.
This new iteration is one of Dole’s most refreshing Whips ever, offering a delicious fusion of fruits and greens. It has the refreshing flavors of bananas, avocado, grapes, spinach, and the main ingredient, mint leaves. With these blended together, it makes a minty green paradise, creating a Whip that is both refreshing and nourishing.
What you’ll need to whip up Mint Green Dole Whip
- 2 ripe bananas peeled, cut crosswise into thirds and frozen
- 1 avocado peeled, pitted, cut into quarters and frozen
- 1 cup green grapes frozen
- ¾ cup unsweetened cashew milk chilled
- ½ cup packed baby spinach
- ½ cup packed fresh mint leaves
- 1 tsp green spirulina powder
Whipping it all together
Making the Mint Green Dole Whip is a straightforward process that transforms simple ingredients into a frozen delight. First, take your blender and toss in the frozen bananas, avocado, and grapes. Add the chilled cashew milk to provide a creamy base, followed by a handful of spinach and mint leaves. Top it off with a teaspoon of spirulina powder for an extra health boost and blend everything on high until the mixture becomes smooth.
Next, you’ll want to pour this vibrant mixture into a shallow dish and freeze it. Give it about 2-4 hours, or until it’s firm enough to hold its shape. This freeze time will transform your blend into a scoopable treat, perfect for creating that iconic Dole Whip swirl.Once your mixture has firmed up nicely in the freezer, transfer your frozen blend to a piping bag fitted with a star tip to create the Dole Whip look. From there, pipe the Mint Green mixture into four small bowls. The shape should resemble a soft serve ice cream swirl.
The Dole Whip Past
Since the original Dole Whip’s introduction in 1986, Dole has been pushing the boundaries of this tropical treat. Initially designed to tempt theme park visitors with the delicious flavor of pineapples, the Dole Whip series has since evolved into a range of fruity concoctions. The Mint Green Whip is just one excellent example of this evolution.
All of the Dole Whip flavors share the common traits of being vegetarian, vegan, gluten-free, and low-sodium. And in keeping with Dole’s commitment to healthy options, five of these flavors are low-fat. In the true spirit of Dole Whip, the new Mint Green version incorporates one of Dole’s signature fruit, the banana.
If this sounds like something you’d enjoy, the good news is you can recreate the Mint Green Dole Whip at home. All it takes is a handful of ingredients, a blender, and a little bit of time. Below, is a step-by-step guide to help you whip up this refreshing dessert in your own kitchen.
Make sure to check out our other recipes here! Also be on the look out for our recipes on the other new Dole Whip flavors. Interested in a different kind of dessert? Check out our desserts section to find a new sweet recipe!
Mint Green Dole Whip Recipe
Ingredients
- 2 ripe bananas peeled, cut crosswise into thirds and frozen
- 1 avocado peeled, pitted, cut into quarters and frozen
- 1 cup green grapes frozen
- ¾ cup unsweetened cashew milk chilled
- ½ cup packed baby spinach
- ½ cup packed fresh mint leaves
- 1 tsp green spirulina powder
Instructions
- In a blender, combine the frozen bananas, frozen avocado, frozen grapes, chilled cashew milk, spinach, mint leaves, and spirulina. Blend on high until the mixture is smooth.
- Pour the smooth mixture into a shallow dish and freeze for 2-4 hours, or until firm.
- Once frozen, transfer the mixture to a piping bag fitted with a star tip.
- Pipe the mixture into 4 small bowls, imitating a classic Dole Whip swirl.
- Garnish with additional fresh mint leaves.
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