Pineapple dole whip – Detoxification

0 6 4 minutes read

Over the past few weeks, I have tested various methods to make pineapple whips at home. My kids want it to taste like the one they get at Disneyland, and I want it to add less sugar.

We finally landed in the version we all love, and it’s easy to make. (No ice cream maker required!)

⭐⭐⭐⭐⭐ Featured Comments

“This whip is incredible!!

– Jillian

Pineapple whip ingredients

Here is what you need:

Frozen pineapple. Starting with frozen pineapple means you can eat it faster. Plus, it has been peeled, chopped and measured for you. I recommend letting the bag melt on the counter for 20 minutes before starting to make it easier to mix.
Orange juice. This is optional as you can make this recipe with milk. However, using orange juice adds extra sweetness and a strong flavor, making it pair well with pineapple. If you have pineapple juice on hand, that’s OK too.
milk. Disney Dole Whip is naturally dairy-free, so my recipe calls for dairy-free milk to add cream. My kids prefer it when I use almond milk, but canned coconut milk makes softer food even more creamy. (If you like the flavor of Piña Colada, choose coconut milk.)
Maple syrup. Only one tablespoon of maple syrup can enhance the sweetness and satisfy my kids. If you prefer desserts with fewer desserts, you can omit this. Honey can also be used as exchange!

A bag of frozen pineapple, and labeled orange juice, milk and maple syrup.

How to make a dole whip

Step 1:

Remove a bag of frozen pineapple from the refrigerator and let it thaw on the counter for 20 minutes. Set a timer so you don’t forget it! You can measure other ingredients while you wait and add them to the blender.

When the timer is off, add the pineapple to the blender.

Secure the lid and mix until smooth. You may need to stop and scrape the sides of the blender several times to make sure the pineapples are blended together. If your blender has tampering, use tampering for best results.

Frozen pineapple and liquid mix together until smooth.

Poison tip

If you are using canned, full fat coconut milk, you may need to add another 1/4 cup to smooth things out. Coconut milk thickens when mixed, so it requires more milk than using almond milk or regular 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 immediately serve it for a soft service. To make it ductable, transfer it to a refrigerator bag and level it as flat as possible. Sealed and leave it in the refrigerator for 30 minutes.

When the bag has a stronger consistency, you can use scissors to cut one corner of the bag. It is then used as a pipe tip to serve a homemade dole whip. It can be enjoyed immediately!

Place the pineapple whip in a gallon bag and pour it into the plate.

How to store pineapple whip

If you don’t plan to provide all the food immediately, you can fold the corners of the bag and seal it with a clip. Keep the bag in the refrigerator, as flat as possible for 3 months.

When you are ready to eat again, let the bags thaw on the counter for about 20 minutes. Knead the bag to help soften the ice cream again and then be ready.

1 pound Frozen pineapple
½ cup Orange juice
½ cup Almond or coconut milk (See comments)
1 spoon Maple Syrup

First, put a bag of frozen pineapples on the counter and melt for 20 minutes. This will help break down the pineapple cube without adding too much liquid. You can measure other ingredients while you wait and add them to the blender.
Add the pineapple to the mixer with the other ingredients, secure the lid, and mix until the mixture looks thick and creamy. Use tampering to help break down ingredients (if any). Otherwise, stop and scrape the sides a few times until the mixture looks smooth.
You can scalp the pineapple whip from the blender to the dish immediately. For soft service presentation, transfer it to a gallon-sized zipper bag, flattening it as smooth as possible and sealing. Keep it in the refrigerator for 30 minutes to secure the best texture. (That way, it won’t melt too quickly.)
Once firm, knead into a bag to make sure it is thick. Then, cut off one corner of the bag to create a pipe bag. Send the pineapple whip into the dish and serve immediately. If you have leftovers in your bag, cut the corners with a clip and freeze for up to 3 months.

Assuming you can get 3 cups from this recipe, the nutritional information is about 1/2 cup serving. This information is calculated automatically, so this is just an estimate, not a guarantee.
Coconut milk note: If you don’t mind the Piña Colada flavor, use full-fat canned coconut milk for mixing. It will make pineapple whip buttercream! In this case, you may want to add another 1/4 cup of milk as it thickens when it comes into contact with the cold pineapple. I like this version, but if you don’t like coconut flavor, you should use almond milk.
Storage Tips: My family never finished all of these pineapple whips, so we have a lot of experience storing it. My daughter loves that I freeze it into an ice cube tray so she can pop up a cube for snacks when she feels it. Place it in a gallon zippered bag again in the future. Let the bag thaw on the counter for 15 to 20 minutes, then knead it again until it feels moist inside. You can deliver it directly from that bag again to eat leftovers.
Update Note: This recipe was updated in July 2025 to use less liquid. Thawing the pineapple first helps mix, so you don’t have to dilute the flavor too much. The original recipe calls for 1 1/4 cup of almond milk or orange juice, but you can reduce it by letting the pineapple thaw first.