Bring on summer with homemade Dole Pineapple Whip! This Disney pineapple whip copycat recipe is naturally sweet and refined sugar-free.
Several years ago we took a family trip to Disneyland. Notice I didn’t call this vacation. Oh no. This was a 3-day park whirlwind. The kids had a blast, of course.
For me, it was purely overstimulating. However, I’m a highly sensitive person. So several days of loud noises, big rides, and very vibrant colors were all too much. Nevertheless, I checked off one of my “mommy bucket list” boxes, mission accomplished!
Despite all of that, my biggest concern visiting Disney was whether we would have ample plant-based food options. While vegan food options do exist in Disney, they are not abundant and require extra walking to find.
There was one treat that we really looked forward to finding, however… the Dole Pineapple Whip!
With the heat and walking, it was just so refreshing and a treat for all.
When we returned home, I replicated the Disneyland Dole whip for the girls.
However, I infuse a little Dreena into my whip! Instead of straight pineapple, I mix in ripe banana. It adds more creaminess and cuts that intense pineapple sweetness. ALSO…
Try substituting mango for the banana – or the pineapple. Mango whip is insanely delicious.
The real Disneyland Dole Whip is not just pineapple (which I thought it was). The whip is vegan, but includes a non-dairy creamer, sugar, and natural flavoring and coloring.
Yes, it’s only at Disney resorts. However, with my easy recipe you can make your own right at home!
No. But you can make it at home very easily with this recipe!
Apparently Dole Whip comes in 5 other flavors: orange, raspberry, strawberry, mango, and lemon. Pineapple is the most popular, but as I’ve mentioned when I experimented with mango it was wildly delicious! So try some other flavor swaps of your own.
Yes. You can freeze the soft-serve after making it. Once it fully freezes, it will be considerably harder, more icy than ice cream. To serve after freezing, just take out of the freezer for about 10-15 minutes and then scoop to serve
I hope you try – and love! – this Pineapple Whip. If you want some other homemade vegan ice cream treats, check out some of these recipes:
- 2 cups frozen pineapple chunks see note
- 1 cup frozen sliced overripe banana or room temp overripe banana; must be overripe
- 1/3 cup of non-dairy milk of choice preferred choices: coconut cream from a can, vanilla soy or cashew milk; use a touch extra if needed to blend, see note
- 1/4 tsp vanilla bean powder optional, can omit
- small pinch salt optional
- 2-3 tsp pure maple syrup to sweeten if desired, can omit
Add all ingredients except maple syrup to a blender (high-powered is optimal). Pulse to get moving, and then begin to puree to blend. Add extra milk if needed. Once fully pureed and smooth, taste, and add the sweetener if desired. Serve, or transfer to the freezer for an hour or more to set a little more firmly and then serve.
- Pineapple Note: Another delicious option is to substitute frozen mango, either in part or full. Try 1 cup each at first, then if you love it, try next time with the full 2 cups! You may want to add more maple syrup with mango.
- Banana Note: Similarly, if you aren’t fond of bananas, try mango as a substitute to blend with the pineapple
- Milk Note: Depending on your blender and whether using a room temperature banana, you may need less/more milk. Blend and add milk as needed. Just be patient, let the blender get moving, and don’t overdo the milk initially.
Photography credit: Marika Collins
This post was originally published in 2016 and updated for June 2021.