Friday, January 31, 2014

Foodie Friday - DIY Dole Whips

Those who know me well know that I have a deep affinity for Dole Whips.  I begin and end each Disney Vacation with one, and have countless others while I am there, no matter how much I want to avoid them.  If I jumped in my car right now, it would take me eighteen hours and ten minutes to get to Aloha Isle at the Magic Kingdom.  Oy! Even though I typically cannot stand the thought of being in a car more than four hours, I would gladly drive 1,210 miles for just a taste of my precious Dole Whip.

My doctor knows this, and has aptly deemed me a “flight risk,” so my wings have been clipped for the remainder of this pregnancy.  Unfortunately for my husband, what I crave more than Mexican food with extra sour cream, red grapefruit, and oatmeal raisin cookies is a Dole Whip.  He does not ask me what I want to eat because he is sick of hearing the answer.  If I actually ate the number of Dole Whips I have craved, this child would surely be born with a pineapple growing from her scalp.

The best thing online (besides The Disney Gals, of course) is Pinterest.  There are lots of pins about Dole Whip recipes, most are very similar, but aren't vegan or gluten free like the original.  Here’s my “single serve” version, which is close enough to calm my craving until I can get back to the parks in July.

1 whole pineapple, cored and chopped
2 tablespoons of fresh squeezed lemon juice
2 tablespoons of fresh squeezed lime juice
1/4 cup of cane sugar (1/3 is pictured, but I did not use it all)
1 cup of frozen vanilla soy milk, frozen in an ice cube tray (about 8 cubes)

Pineapple cored...
Pineapple chopped!

I preserve my own juices for cooking when citrus is in season. Bottled works just fine!

Frozen vanilla soy milk cubes

Put everything in a blender or food processor, and blend until smooth. 
I ate mine right away!

You can eat it immediately, or put it in the freezer if you want it a bit more solid.  Add more frozen milk cubes or pineapple to taste. I chose to use the frozen soy milk so I could eat it immediately.  If you aren't as impatient as I am these days, you can use refrigerated milk, freeze it for about an hour, serve and enjoy!

Let me know if you try this or make tweaks to the recipe.  I'm interested in making it as close as possible to the original to get me through the next few months!

Honorary Disney Gal, Lottie
Twitter & Instagram: @CrunchyDisneyMa


  1. Lottie, if you had to guess, about how many cups of pineapple?

    1. Kelly, Probably about a cup and a half of fresh pineapple. You could also use 1 20 oz. can of crushed pineapple.

  2. This just looks too good! Thanks for sharing