Dole Whip

Make Dole Whip at home with this copycat recipe! My mom and I had this at the Magic Kingdom in Disney and it is amazing. Excellent on a hot day as a smoothie and even better when frozen as a sorbet.

Print Recipe

Prep Time 10

Total Time 1 10

Course Snack

Cuisine American

Servings 10 people

Calories 1210.2 kcal

Equipment

1 Blender For blending all ingredients to a smooth consistency.
1 Airtight Container For freezing the Dole Whip mixture.
1 Rubber Spatula For scraping down the blender and transferring the mixture.
1 Piping Bag with Star Tip (Optional) For classic Dole Whip presentation.
1 Ice cream scoop For serving firm Dole Whip.

Ingredients

Main

2 20 ounce cans crushed pineapple, drained
1 ½ cups heavy whipping cream
⅓ cup white sugar
2 tablespoons lemon juice
2 tablespoons lime juice

Instructions

Blend pineapple, cream, sugar, lemon juice, and lime juice together in a blender until smooth; freeze until slushy consistency, 1 to 2 hours.
Transfer to an airtight container and freeze until firm, about 1 hour. Scoop into bowls, or, spoon into a piping bag fitted with a tip and pipe into bowls. Serve immediately.

Notes

For an even thicker, icier texture closer to the theme park original, consider using 4 cups of frozen pineapple chunks instead of canned, reducing the need for extensive freezing. Ensure all ingredients, especially the heavy cream, are very cold before blending to prevent the mixture from warming up and to achieve the desired consistency faster. Adjust sugar and citrus juice to your preference; a touch more lime or lemon can brighten the flavor. For a dairy-free version, substitute heavy cream with full-fat canned coconut milk (chilled overnight, use only the thick cream). The final freezing time is crucial. Over-freezing will make it too hard; under-freezing too soft. Aim for a soft-serve consistency. A quick re-blend might be needed if it's too solid.