This post may contain affiliate links. Read our disclosure policy here.
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!
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!
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.
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.
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
- Vanilla Frozen Yogurt
- Chocolate Banana Pudding Pops
- Strawberry Cheesecake Ice Cream Sandwiches
Pineapple Whip | Homemade Dole Whip
Watch how it’s made:
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
- 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).
- 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.
- 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.
Ellie says
Tastes just like Disney! I am obsessed, this pineapple dessert is so refreshing and makes me feel like I’m on vacation!
Isa ella says
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 🙂
Laura Fuentes says
What kind of pineapple did you use?
Linda Coventon says
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?
Marilyn says
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.