Dole Whip Recipe

pineapple whip piped from a frosting bag into a dish.

Course: Dessert

Cuisine: American

Keyword: dole whip, pineapple whip

Prep Time: 5

Cook Time: 0

Thaw Time:: 20

Total Time: 25

Servings:

Calories: 59kcal

Author: Megan Gilmore

You used to have to visit a Disney park or Hawaii to enjoy Dole Whip. Now you can make a similar version at home that tastes just as satisfying!

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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 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