How to make Ice cream less-creamy
I never thought anyone would have me going out and looking up the ingredients in Dole Whip! Anyway, here goes.. Dole whip looks to be a mixture of sugar, coconut oil (the fat content), maltodextrin (for mouth feel, thickness), the fruit flavorings, and gum stabilizers, which will help keep the fat in suspension, preventing the cream from splitting as it melts.

If made according to instructions, it will be as creamy as they want it to be. The trouble is, if you make adjustments to make it as creamy as you want it to be, you may wind up compensating for the other ways in which you have thrown the flavor, feel, freezing point, stability. By the time you've done that, you may as well be starting from scratch.

So why not start from scratch? You'll find recipes out there for anything from sorbets, which have virtually no fat, and are not really creamy at all, through gelati, which are less cream-based, more fruit/nut based, to Cornish dairy, made with clotted cream!