Pineapple Whip

Pineapple Cream Whip

Pineapple Whip Recipe

I recently went to the Magic Kingdom and decided to see why everyone that has it raves about Dole Whip. I waited in line nearly an hour to try this icy treat. It was cool the day I was there and would hate to have been in line if it had been a normal Florida day.  I was not disappointed with it! It is delicious!

Now that I had tried it I set out to make my own version of it. I looked around the web and saw several different versions of it, I finally decided to do it my way. I started with a really ripe fresh pineapple for starters. This version of it is pretty close in my opinion. If you strain out the pineapple pieces that the blender doesn’t get it tastes just like Disney’s. One of the reasons I had the mixture refrigerated for 4 hours was to be sure to steep all of the delicious pineapple flavor from those pieces.

Pineapple Whip

Prep Time: 5 minutes

Cook Time: PT20-25M

Total Time: 30 minutes

Serving Size: 4

Creamy pineapple whip, much like the Dole Whip served at Disney.


  • 1 pineapple
  • 3/4 cup sugar
  • 1 cup pineapple juice
  • 1 cup heavy cream
  • 1 cup milk


  1. Cut pineapple into chunks, being careful to remove the eyes. Places pineapple in a saucepan with the sugar and pineapple juice. Bring to a simmer and continue to cook until the pineapple is translucent. Cool.
  2. Place pineapple in the blender and blend until the mixture is smooth. Add milk and cream and pulse until combined. Put mixture into the refrigerator for 4 hours.
  3. At this point you can strain the mixture if you want the mixture to be like Disney's or leave the tiny pieces of pineapple in that didn't completely blend. Pour into ice cream maker and freeze according to manufacturer's directions. Freeze several hours before serving.
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    • says

      Oh yeah and no waiting in line. It shouldn’t take almost a hour waiting in line so it gave me inspiration to come up with this. I really think if you strain out the pieces of pineapple it is pretty close if not better.

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