If you have not had a Dole Whip, really, you haven't been to Disneyland or you are allergic to pineapples. It is the one dessert that I splurge on while there. I am not talking about splurging on money, it is precious time that gets used up while in the Dole Whip line.
The line usually wraps through Tomorrowland and past the Jungle Cruise! Often an hour long wait. Is it worth it? Yes! E.V.E.R.Y. minute.
Since it has been awhile since my last trip to Disneyland, I thought I would experiment and try and re-create the masterpiece at home. Using only 3-5 ingredients, it took me about 10 minutes to find the right combination to perfect my recipe.
Mock "Dole Whip" at Home Recipe:
- 2 Cans of Cut Pineapple (drain juice)
- 1/4 cup of 1% low fat milk
- Add 1/8 cup heavy whipping cream for a creamier texture
- Substitute coconut milk, soy or almond milk for a vegan choice
- 2 tsp of sugar, stevia or sweetener of choice
- 1 tbsp of lemon juice
- Food processor or strong blender
Place the pineapple in a zip-lock bag flat (separate the pieces if possible) and freeze.
Break up the frozen pieces of pineapple and insert them into the food processor. Do NOT over fill, you can make a couple batches and it will seize up with too much at once.
Slowly add the milk, sweetener and lemon to the mixture while thoroughly blending until you reach your desired texture. (If you want a creamier texture, add a little bit more of your heavy whipping cream)
Put the frozen mixture in a zip-lock bag. If you want a firm soft serve, place in freezer for 1 hour. When you are ready to serve, cut a small corner off the bag and gently squeeze the dessert into your desired cup or bowl.
**If you want to make a "float", use the whipping cream in the recipe and float the "Dole Whip" on top of a glass of pineapple juice.