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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
Pineapple 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.
Detoxinista Tip
If you’re using canned, full-fat coconut milk, you might need to add another 1/4 cup to make things blend smoothly. The coconut milk will thicken as it blends, so it requires more milk compared to using something like almond milk or regular cow’s milk. (Dole Whip is dairy-free, but that doesn’t mean you have to use dairy-free milk at home.)
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.
Ingredients
- 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
More Recipes to Try
If you try this recipe, please leave a comment and star rating below to let me know how you like it.
These was delicious! I made it with sweetened store bought almond milk so we really didn’t need the honey. Just for fun, next time I will try whipping cream or perhaps the avocado/banana that the other posters mentioned! THANK YOU!!!
I want to try this so bad. But, I’m a diabetic. How many carbs in a serving?
I make something similar as a smoothie in the morning…I just use less pineapple…sometimes I even add mango to it! Delish for breakfast.
I made this tonight in my food processor (my blender was not working) and it was delicious! My son brought his vegan girlfriend and she loved it. It has a nice sorbet texture, awesome dessert! Thanks for the recipe!
What would you substitute for almond milk if you didn’t have/use it? Thanks!
Looks yummy.
Looks wonderful! I bet you could add some canned coconut milk (after letting it harden in the fridge) to get a thicker texture if wanted 🙂
Why would there be leftovers??? YUM
I have never tried the almond milk, but sounds good as a dairy free option… I have tried it with vanilla yogurt. I usually use canned pineapple and put it in ice cube trays with the juice. Or if you want to use other fruit, Frozen strawberries and non-frozen canned pineapple with the juice is awesome! I think any frozen and non-frozen fruit combo I have tried in the Vitamix is awesome.
This looks amazing. My hubby and I went to Hawaii this summer and did not have a chance to try the famous Whip. Now I can try yours!