This Dole whip recipe, the pineapple soft serve, has only 2 main ingredients, and it's naturally gluten free and dairy free. Bring a taste of Disney home!
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
“Oh, I could totally make this at home.”
That's what I said when I went to Disney World with my family last December and we tried the famous Dole Whip. It's been 4 months since that trip, and I'm pleased to announce that I finally put my money where my mouth is.
Disney is pretty great with accommodating a gluten free diet, and the Dole whip was declared safe for my gluten free son. Of course, he was the only one in my family who didn't like it. This is why I will die first.
But everyone else loved it. So it was going to happen, simple as that. This creamy, dreamy pineapple soft serve ice cream would be mine at home.
How to make soft serve at home
I've been making homemade versions of store-bought (or Disney-bought) treats for so long that I have a process down pat. I always start with the manufacturer's list of ingredients, even if it's super long. I pretty much know which chemicals matter, and which are just preservatives.
I pair that up with my understanding of common cooking ingredients and the general ratios I use for different recipe types, and I'm off and running. It used to take me at least 3 tries before I got anything at all like the original treat. Now, I'm guaranteed at least one failure, but sometimes I start to make real progress by try 2.
Dole Whip Is Different
To make this Dole whip recipe, though, the ingredient list is more intense than usual. And even though it's pineapple soft serve, there's nearly no actual pineapple in there. I had a feeling that I could do it better, and with plenty of actual pineapple.
Frozen pineapple works best, but to keep the blender moving, you need to defrost half and blend it smooth. Then, add the remaining frozen pineapple. I buy totally cheapo frozen pineapple pieces by the pound at my local Trader Joe's.
Marshmallow creme as a base
Like my soft serve froyo, this recipe is made with marshmallow creme. Click through that link if you'd like to see a video showing you how to make marshmallow creme yourself from scratch, using mostly just sugar and egg whites.
If you can't have egg whites, I recommend trying aquafaba as your egg white replacement. From what I've read, it works well!
If you'd like to use store-bought marshmallow fluff, that will work just fine. You'll need a full 14-ounce tub.
Soft Serve or Scooped Ice Cream
To make it into an incredibly smooth scoopable consistency is kind of the easiest thing in the world. Just pour the mixture into a freezer-safe container with a tight fitting lid and freeze it for about 8 hours. Then scoop away.
If you leave it in the freezer for longer, you'll have to leave the container at room temperature for a few minutes before serving. I've even popped it into the microwave for about 20 seconds to loosen the ice cream a bit. It's not ideal, but it works!
For a soft serve consistency, which is a bit more authentic, you can freeze the mixture in a lidded container and then transfer it to a piping bag or a zip-top bag. I prefer to freeze it in a piping bag that is still sealed.
If you have a wire rack anywhere in your freezer, it's pretty easy to freeze it upright. After just about 3 hours, it's ready to pipe.
Either way, the important thing … is that I made good on my bragging. I did totally make a Dole whip recipe at home. And everyone except for my pineapple-hating son is giddy with excitement!
Homemade Dole Whip Recipe
Ingredients
- 16 ounces frozen pineapple pieces
- 1 recipe Homemade Marshmallow Creme (or 1 14-ounce tub of store-bought marshmallow fluff)
Instructions
- Divide the pineapple pieces into two equal portions. Leave one portion frozen, and defrost the other portion either by allowing it to sit at room temperature or by placing it in the microwave on low power until just cold, but not frozen.
- Place the defrosted portion of pineapple pieces into a blender or food processor and process until smooth.
- Add about 1/4 cup of the marshmallow creme, and the frozen pineapple pieces to the blender or food processor.
- Process until the pineapple pieces are smooth. If necessary to keep the machine moving and blending, add more marshmallow creme slowly.
- Transfer the pineapple mixture to a large bowl, add the remaining marshmallow creme and mix to combine.
- The mixture will go from dark yellow in color to light yellow, and it will be relatively thin. Do not overmix.
For a scoopable consistency.
- Transfer the mixture to a freezer-safe container with a tight fitting lid and place in the freezer for at least 6 hours or overnight.
- If frozen for longer than 12 hours, leave the container out on the counter for 10 minutes for it to reach a scoopable consistency.
For a soft serve consistency.
- Transfer the mixture to a large disposable piping bag fitted with an open piping tip, leaving the tip of the bag closed.
- Close the top of the piping bag with a clip or rubber band. Place the piping bag upright it in the freezer for about 4 hours or until mostly firm.
- Snip off the end of the bag, pipe into bowls and serve immediately. It will melt quickly, like proper soft serve ice cream.
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Joni says
Do you think it would be possible to do this with out fruit flavors? Like strawberry perhaps?
Nicole Hunn says
Other fruit flavors would probably work, Joni, but I don’t think strawberries are a good idea, as they have a very high water content and are icy when blended and frozen. I think mango and/or banana would also work quite well. Feel free to experiment!
Natalie K says
My mallow cream froze up- did I do something wrong? It won’t mix in.
Nicole Hunn says
Did you defrost half of the pineapple before blending it, Natalie? I’ve actually made this recipe (in testing) without defrosting any of the pineapple, and the marshmallow creme never froze (as it actually never freezes solid, since sugar doesn’t freeze solid). It just didn’t blend properly.
Holly Walker says
Nicole, we love Dole Whip too! I make something similar also trying to imitate Dole Whip but my daughter is sugar/dairy free as well as gluten/grain free so we were unable to use the marshmallow creme (bet that makes it really creamy/light!). Here’s what we use: 1 lb. frozen pineapple (let defrost on counter until you it starts to soften), 1-2 Tbs. lemon juice (to taste, omit if you’re not a fan of tartness or your pineapple is on the tart side), a few drops of stevia (to taste, depending on sweetness of pineapple). If it’s too much for the blender we might add a little pineapple juice, coconut milk or even water works. We blend it up in our high powered blender and LOVE our healthy treat. You can freeze any leftovers, just allow them to thaw slightly before eating as it’ll be pretty hard straight out of the freezer but quickly thaws to more of a sorbetto texture. Thanks for the reminder, we’ll be having some tonight! Love your recipes and website. Your flour blends are the ones we use the most (with a slight adaptation for the powdered milk we can’t use). Thanks for all your inspiration!
Nicole Hunn says
We make smoothies like that all the time, Holly! Glad you found something that works for your family.
Lisa says
I’ve got to try this out – I so, so hope this is as good as I remember it being 26 years ago as a kid on holiday to Hawaii, visiting the Dole plantation!
I was considering importing a sack of the mix half way round the world. I’m hoping this’ll save me the bother!
Nicole Hunn says
Oh, no, Lisa! Seriously I’m not necessarily strongly against additives all the time (everything in moderation), but that list of ingredients is a mile long. I think you’re better off with this recipe. :)