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Easy Pineapple Dole Whip Recipe

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pineapple dole whip
pineapple dole whip

Need a delicious, frosty treat to cool off? This pineapple Dole whip is a healthier version of the original Disney recipe and made with only 3 ingredients.

My kids love going to Disneyland, and one of their favorite treats to beat the summer heat is the Dole Whip. It’s frosty, creamy, and a perfect way to cool off.

At home, I’ve recreated the classic recipe with a lot less sugar and turned it into a coconut milk pineapple ice cream that’s hard to resist without the need to wait in line!

bowl of pineapple ice cream

What is Dole Whip

Dole Whip was originated and made famous at Disneyland. The original recipe uses canned pineapple, vanilla ice cream, lemon juice, and sugar. This homemade version of Dole Whip tastes, looks, and feels like the original but it’s different because it’s made with simple and cleaner ingredients and A LOT less sugar.

Pineapple Dole Whip Ingredients

You only need 3 simple ingredients to make this frozen guilt-free treat at home. You’ll need:

  • Frozen or crushed pineapple
  • Coconut milk
  • Maple syrup, optional

You can switch things up and make this treat with any of your favorite frozen fruit like strawberries, raspberries, and mango.

Want more healthy dessert ideas that taste amazing and simple to make? Check out my latest cookbook:

Clean Treats Cookbook

Healthy and wholesome dessert recipes you’ll want to eat made with clean ingredients you already have on hand.
Grab your copy today!

clean treats cookbook standing upright with small shadow behind
Buy the Book

How to Make Dole Whip at Home

To make Dole Whip at home, you only need a blender and container or baking pan to freeze the ice cream.

This could definitely be called Pineapple Nice Cream since it’s creamy and delicious and a lot healthier (nicer) for your waistline.

Blend
In a blender, combine the crushed pineapple, coconut milk, and maple syrup. Blend until smooth.

side by side of pineapples and coconut milk in blender before and after blending

Freeze
Pour the mixture into a 9 x 5-inch pan and freeze for 4 to 6 hours or until frozen. 

Serve
Grab a bowl, an ice cream scoop, and serve! 

Now, if you do have an ice cream maker, just pour the mixture in there and let it run for 15 minutes and serve. Easy peasy!

More of a visual learner? No worries. I’ll walk you through everything in this quick recipe video.

Is Dole Whip Dairy Free?

The original Dole Whip is not dairy-free, but this recipe is! It gets its creaminess from coconut milk and high-speed blending.

I don’t recommend using another dairy milk alternative -like almond milk- because it’s too watery. Using light coconut milk will yield a thinner whip as well.

For the full, rich and delicious, effect you’ll need the full-fat coconut milk from a can.

bowl of healthy pineapple ice cream

Can you Freeze Pineapple Whip?

If you’re making this recipe for one, you can freeze any leftovers in an airtight container for up to 1 month. When you’re ready to eat, remove the container from the freezer and thaw for 5 minutes or until slightly softened.

More Frozen Treat Recipes

Need more ways to cool off? These frozen treats below are family favorites and fun to make with the kids.

  • Mango Freeze Popsicles
  • Homemade Icee
  • Chocolate Banana Pudding Pops
  • Strawberry Cheesecake Ice Cream Sandwiches
Print

Pineapple Whip | Homemade Dole Whip

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★

1 from 1 reviews

Need a delicious, creamy treat to cool off? This pineapple dole whip is a healthier version of the original Disney recipe aka coconut milk pineapple ice cream.

  • Author: Laura Fuentes
  • Prep Time: 5 minutes
  • Total Time: 6 hours + 5 minutes
  • Yield: 6
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 20-ounce can crushed pineapple
    or 3 cups fresh or frozen pineapple pieces
  • 14 ounce can full-fat coconut milk
  • 2 tablespoons maple syrup or honey 

Instructions

  1. In a blender, combine all the ingredients and blend on medium speed until smooth. Continue to blending, increasing the power to high for 1 minute (this high-speed blend is what gives it a whipped texture).
  2. Pour the mixture into a 9 x 5-inch pan and freeze for 4 to 6 hours or until frozen. Use an ice cream scoop to serve.
  3. If using an ice cream maker, pour the mixture from the blender into the frozen bowl of your nice cream maker and let it mix until thick and creamy.

Equipment

Clean Treats Cookbook

Buy Now →

Loaf Pan

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Nutrition

  • Serving Size: 1 serving
  • Calories: 168
  • Sugar: 9.1g
  • Sodium: 9.9mg
  • Fat: 14.4g
  • Saturated Fat: 12.7g
  • Carbohydrates: 11.2g
  • Fiber: 2.1g
  • Protein: 1.8g

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Reader Interactions

Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Isa ella

    June 19, 2021 at 10:14 pm

    Ours was complete ice.. Not creamy at all. We used full fat coconut milk. I know it’s me, so, what could it be?
    Thank you so much for the help 🙂

    ★

    Reply
    • Laura Fuentes

      July 06, 2021 at 2:51 pm

      What kind of pineapple did you use?

      Reply
      • Linda Coventon

        August 15, 2021 at 3:33 pm

        Mine also turned out to be ice after using fresh pineapple, full fat coconut milk and 2 tbs maple syrup. I blended it for the suggested time. Any suggestions?

        Reply
  2. Marilyn

    January 29, 2019 at 1:34 pm

    I make my whip with frozen banana chunks (2 bananas) and frozen pineapple (a 16 oz. bag) and a little skim milk, just enough to help the blending process. It has the texture of soft ice cream, and the bananas add extra sweetness, so I don’t add sugar or sweeteners. I also make this in other flavors–mango, blueberry, strawberry, peach, and sweet cherry following the same recipe. I do sweeten the more tart blends like strawberry and blueberry. I freeze leftovers in little plastic containers and pop them in the freezer for later. Just a few seconds in the microwave will melt them enough to soften the whip again.

    Reply
  3. Lesley

    July 20, 2018 at 6:30 pm

    Is it canned crushed pineapple or frozen chunks that you used?

    Reply
    • Laura Fuentes

      July 26, 2018 at 12:23 pm

      I always use fresh pineapple or frozen chunks. In a pinch, you can use canned.

      Reply
      • Sarah

        September 02, 2018 at 3:16 pm

        I was confused by this also. I saw the pictures but your recipe said crushed pineapple so I assumed canned. If using frozen, is it serve immediately?

        Reply
        • Laura Fuentes

          September 02, 2018 at 5:18 pm

          When I use frozen, I still like to place it in the freezer for a bit since the consistency is more like a smoothie. You’ll also need to thaw them out a bit so you can get it through the blender.

          Reply
  4. Heather

    July 15, 2018 at 10:11 pm

    This looks amazing! Thx for sharing. As for the full fat, I’m not bothered. It’s plant based and I don’t eat 14g of fat for dessert every day. Besides, isn’t there new nutritional science that says dietary cholesterol may not be to blame for cholesterol in the blood?

    Reply
  5. Rose

    July 15, 2018 at 9:45 pm

    I’m Keto so I’m going to try it with blueberries. Love the high fat. Going to recommend this to all my Keto groups. Thanks

    Reply
    • Laura Fuentes

      July 16, 2018 at 6:13 am

      Thanks Rose! Enjoy

      Reply
  6. AmyK

    July 15, 2018 at 8:35 pm

    Can’t wait to try this! We’re a very active family & not at all afraid of healthy fats 🙂 thinking I might try churning it in my ice cream maker…

    Reply
    • Laura Fuentes

      July 16, 2018 at 6:31 am

      I’ve done that and it’s wonderful. The recipe is for those that don’t have an ice cream maker but if you do, 15min and you’re good to go!

      Reply
    • DB

      April 23, 2021 at 7:00 am

      How many servings does this make?

      Reply
      • Laura Fuentes

        April 26, 2021 at 4:37 pm

        Thank you for catching that. The recipe yields 4 servings.

        Reply
  7. Amy

    July 12, 2018 at 7:23 pm

    I love the concept … but 14+ grams of fat in one serving?? That’s too steep for me.

    Reply
    • Laura Fuentes

      July 15, 2018 at 4:15 pm

      You could use low-fat canned coconut milk but the texture is not the same.

      Reply
      • Christy

        June 07, 2021 at 10:29 am

        Do you drain the pineapple?

        Reply
        • Laura Fuentes

          June 10, 2021 at 5:08 pm

          Hi Christy, no draining is needed.

          Reply

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