Pineapple Whip

I’ve spent the past few weeks testing various ways to make pineapple whip at home. My kids want it to taste just like the kind they get at Disneyland, and I want it to have less added sugar.

We finally landed on a version we all love, and it’s surprisingly easy to make. (No ice cream maker required!)

⭐⭐⭐⭐⭐ Featured Review

“This dole whip was INCREDIBLE!! So similar to the real thing and without the guilt! My husband loved it too. He couldn’t believe it!”

– Jillian

Healthy Dole Whip Ingredients

Here’s what you’ll need:

• Frozen pineapple. Starting with frozen pineapple means you can eat it faster. Plus, it’s already peeled, chopped, and measured for you. I recommend letting the bag thaw on the counter for 20 minutes before getting started, so it’s easier to blend.
• Orange juice. This is optional, since you could just make this recipe with milk. But using orange juice adds an extra layer of sweetness and a tangy flavor that pairs well with pineapple. If you keep pineapple juice on hand, that would work, too.
• Milk. Disney Dole Whip is naturally dairy-free, so my recipe calls for dairy-free milk to add creaminess. My kids prefer it when I use almond milk, but canned coconut milk will make the soft serve even creamier. (If you love a hint of piña colada flavor, go for the coconut milk.)
• Maple syrup. Just one tablespoon of maple syrup boosts the sweetness enough to satisfy my kids. You can omit this if you prefer a less-sweet dessert. Honey could also be used as a swap!

How to Make Dole Whip

Step 1:

Remove the bag of frozen pineapple from the freezer and let it thaw on your counter for 20 minutes. Set a timer so you don’t forget about it! You can measure the other ingredients while you wait and add them to your blender.

When the timer goes off, add the pineapple to the blender.

Secure the lid and blend until smooth. You will likely have to stop and scrape down the sides of the blender several times, to make sure the pineapple is well blended. Use a tamper, if your blender has one, for the best results.

Step 2:

Once the pineapple whip is smooth, you can serve it right away for a soft serve consistency. To make it pipeable, transfer it to a freezer bag and flatten it as much as possible. Seal it and place it in the freezer for 30 minutes.

When the bag has a firmer consistency, you can use scissors to snip one corner of the bag. Then use it as a piping tip to serve the homemade Dole whip. It’s ready to enjoy right away!

How to Store Pineapple Whip

If you don’t plan on serving it all right away, you can fold over the corner of the bag you snipped and seal it with a clip. Store the bag in the freezer, as flat as possible, for up to 3 months.

When you’re ready to serve it again, let the bag thaw on the counter for 20 minutes or so. Knead the bag to help soften the ice cream again, and then it’s ready to serve.

Pineapple Whip Recipe

4.80 from 35 votes

Now you don't have to visit a Disney park or Hawaii to enjoy Dole Whip! You can create a similar version at home with just a handful of simple ingredients.

prep5 mins cook0 mins Thaw Time:20 mins total25 mins

Servings:6

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 pound frozen pineapple
• ½ cup orange juice
• ½ cup almond or coconut milk (see notes)
• 1 tablespoon maple syrup

Instructions

• Start by letting the bag of frozen pineapple thaw on the counter for 20 minutes. This will help the pineapple chunks break down easier, without adding too much liquid. You can measure the other ingredients and add them to the blender while you wait.
• Add the pineapple to the blender with the other ingredients, secure the lid, and blend until the mixture looks thick and creamy. Use a tamper to help the ingredients break down, if available. Otherwise, stop and scrape down the sides several times, until the mixture looks smooth.
• You can serve the pineapple whip right away by scooping it out of the blender into a dish. For a soft-serve presentation, transfer it to a gallon-sized zipper bag, flatten it as much as possible, and seal it. Place it in the freezer for 30 minutes to firm up for the best texture. (That way it won't melt too fast.)
• Once it's firm, knead the bag to make sure it's thick and slushy. Then, cut off one corner of the bag to create a piping bag. Pipe the pineapple whip into serving dishes and serve right away. If you have leftovers in the bag, seal the corner you cut off with a clip and freeze for up to 3 months.

Video

Notes

Nutrition information is for approximately a 1/2 cup serving, assuming you get 3 cups total from this recipe. This information is automatically calculated, so it’s just an estimate, not a guarantee. 

Coconut Milk Note: If you don’t mind a piña colada flavor, use full-fat canned coconut milk for blending. It will make the pineapple whip creamier! You may need to add an additional 1/4 cup of milk in that case, because it thickens when it comes into contact with the cold pineapple. I love this version, but if you don’t love coconut flavor, you should use almond milk instead. 

Storage Tip: My family never finishes all of this pineapple whip, so we have a lot of experience storing it. My daughter likes me to freeze this into ice cube trays so she can pop out a cube to snack on whenever she feels like it. To pipe it again in the future, store it as flat as possible in a gallon zipper bag. Let the bag thaw on the counter for 15 to 20 minutes, then knead it again until it feels slushy inside. You can pipe it directly from that bag again to serve the leftovers. 

Update Note: This recipe was updated in July 2025 to use less liquid. Thawing the pineapple first helps with blending, so you don’t have to dilute the flavor as much. The original recipe called for using 1 1/4 cups of almond milk or orange juice, but you can reduce that by letting the pineapple thaw slightly first. 

Nutrition

Calories: 59kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 28mg | Potassium: 131mg | Fiber: 1g | Sugar: 11g | Vitamin A: 85IU | Vitamin C: 46mg | Calcium: 41mg | Iron: 0.3mg

Author: Megan Gilmore

Course: Dessert

Cuisine: American

Keyword: dole whip, pineapple whip

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If you try this recipe, please leave a comment and star rating below to let me know how you like it.