Jun 4, 2021
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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!
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.
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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.
In a blender, combine the crushed pineapple, coconut milk, and maple syrup. Blend until smooth.
Pour the mixture into a 9 x 5-inch pan and freeze for 4 to 6 hours or until frozen.
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
- Chocolate Banana Pudding Pops
- Strawberry Cheesecake Ice Cream Sandwiches
Pineapple Whip | Homemade Dole Whip
- 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
- 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.
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 🙂
What kind of pineapple did you use?
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?
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.
Is it canned crushed pineapple or frozen chunks that you used?
I always use fresh pineapple or frozen chunks. In a pinch, you can use canned.
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?
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.
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?
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
Thanks Rose! Enjoy
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…
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!
How many servings does this make?
Thank you for catching that. The recipe yields 4 servings.
I love the concept … but 14+ grams of fat in one serving?? That’s too steep for me.
You could use low-fat canned coconut milk but the texture is not the same.
Do you drain the pineapple?
Hi Christy, no draining is needed.