This post may contain affiliate links. Please read my disclosure and privacy policy.
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.
Want to save this for later?
I'll email this post to you, so you can come back to it later!
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.
I also live in Springfield,MO and love the Pineapple whip stand! I just made this with our Ninja blender and it worked!
OMG I used to live in Springfield MO and every time we drove past that hoola-ing Hawaiian girl we had to stop! I was just thinking about asking if the Pineapple whip was like that in MO and there was your post!!! I remember it being more white though. Am I remembering correctly? I’ll definately try this recipe, but the texture in MO was what was spectacular! Hope it measures up!
Have you ever tried making this with other fruit? Melons maybe? Just curious if you’d do the same ratios of fruit and almond milk?
Nope, I haven’t tried it with other melons yet! Please let us know if you have any success!
I made this with cantelope and it was delicious. I used the same ratios as the pineapple whip. We tried with the dark red cherries but it didn’t seem to work as well since they have a skin on them. I’m willing to bet it would be good with honeydew or watermelon. Maybe even a little less almond milk with the watermelon depending on how juicy it is.
Pineapple in the freezer right now so I can make it as soon as I wake up! Actually they sold this about ten minutes away from my house for 83 cents for kids cone, $1.50 for regular. It was a little train station ice cream stop. My mom took me all the time but then we moved and I missed it do much 🙁 thank you so much!
A little San Diego secret… Lappert’s in Poway sells the original Dole Whip. Sooo delicious! Can’t wait to try this recipe, though, since eating my fill at Lappert’s isn’t cheap!
Ok, I know lots of people read the comments for tips/tricks/ and reviews…. YES, this worked in a food processor (mine is Cuisenart brand) and I substituted COLD coconut milk. This was EXACTLY like the one at Disneyland!! Oh so very delicious! Thanks for the recipe!!
I shared your recipe with our fans on our facebook page Kitchen to Kitchen, I linked back to this page so they could love your recipe as I did and so they could pin it to Pinterest. Fabulous recipe you have here. It took me back to Disneyland as a child but yours is much healthier. Thanks for sharing
WOW! I have never heard of pineapple whip. I am in heaven. This is so yummy! I made it with coconut milk and used a little liquid stevia instead of honey. It’s kind of like a pina colada and it’s creamy.
Dole Whips at Disney are not dairy free. Thanks for a version that is!
I absolutely love this recipe! I made sure to try the “real thing” the last time we went to Disney (I live in Orlando), but I was disappointed. I like this version so much better!!
Thank you so much!!! The Dole Whip is my favorite part about Disneyland… I am always talking about it (seriously, ask my friends). I even visited the Dole plantation in Costa Rica, asked them for it, and NOT EVEN THEN did they have the whip! I will miss the soft serve texture, but I do look forward to making your alternate version. Much appreciated. xoxo