Homemade Dole Whip with Pineapple Curd

Pineapple Curd:

1. Blend the pineapple, cornstarch, lemon juice, and salt in a blender until fully combined and no lumps remain.
2. Pour the mixture into a small saucepan and cook over medium heat, whisking constantly until it starts to thicken, about 3 minutes.
3. Remove from heat, stir in lemon zest and a pinch of salt (if needed), and let cool completely. Once cool, transfer to a piping bag with a round tip, or to a resealable plastic bag and set aside.

DOLE® Whip:

1. Add all Dole Whip ingredients (pineapple, banana, powdered sugar, coconut milk, lime juice) to a blender and blend until smooth.
2. Make sure the pint base is closed. Pour mixture into an empty Ninja Kitchen Swirl Pint. Place the storage lid on the pint and freeze for 24 hours.
3. Remove the pint from the freezer and remove the lid from the pint. Place the Swirl Pint in the outer bowl, install the Creamerizer™ Paddle onto the outer bowl lid, and lock the lid assembly onto the outer bowl. Slide the bowl assembly onto the motor base and twist the handle right to raise the platform and lock in place.
4. Select SOFT SERVE, then select FRUITWHIP on the machine.
5. When processing is complete, hold the release button to the left of the outer bowl, twist the bowl handle, then pull away from the unit to remove the pint from the outer bowl. Install the dispense lid and install the pint to the unit aligning the blue tabs. Twist the white pint base to the OPEN position.
6. Pull the handle to dispense into a bowl or cone. Insert the rounded end of a wooden spoon or spatula 2-3 inches into the ice cream, making a ¼-inch hole, and fill with the prepared pineapple curd. Serve immediately.