Back in May, when at Disney Social Media Moms at Disney World, I finally got to try the beloved Dole Whip that everyone I know goes on about endlessly. And trust me….I earned it with all the walking I did to find it! Being 90* something, with like 98% humidity, it was heaven in a cup. It was as every bit as good as I had been led to believe. It might have been the heat, but whatever, it was so refreshing.
But I wondered….how hard would it be to make something similar to it, with most likely a lot less sugar and a much shorter ingredient list? And oh lord…the ingredients used in it are not very tasty. From looking it up, I see two viable lists of ingredients. Sure, the newest version is “vegan”. That doesn’t mean it is good for you!
Water, High Fructose Corn Sugar, Sugar, Corn Syrup, Pineapple Juice Concentrate, Partially Hydrogenated Soybean Oil, Maltodextrin, Stabilizers (Cellulose, Locust Bean, Guar, Xanthan, Karaya Gum, Pectin), Citric Acid, Sodium Caseinate (A Milk Derivative), Mono & Diglycerides, Sodium Citrate, Salt, Dipotassium Phosphate.
Sugar, Dextrose, Coconut Oil, Stabilizers (Cellulose Gum, Xanthan Gum, Locust Bean Gum, Karaya Gum, Pectin), Maltodextrin, Citric
Acid, Natural & Artificial Flavor (contains Pineapple Juice), Modified Food Starch, Malic Acid, Beta Carotene (Color), Mono & Diglycerides, Less than 2% Silicon Dioxide (Anticaking).
You can do a whole lot better. Easily. Especially if you happen to have gotten 3 delicious pineapples in your most recent Bountiful Baskets last weekend 😉
- 2 super sweet fresh pineapples (see below)
- ¼ cup sugar
- 2 Tbsp lemon juice
- 1/8 tsp fine sea salt
- ½ cup whole dairy milk or full fat coconut milk
Prep pineapples by taking off tops and bottoms, removing outer peel. Cut each in half, discarding cores. Chop pineapple up, spreading on a parchment paper lined rimmed baking sheet. Freeze pineapple until firm. Remove 4 cups, pack any remaining into an airtight container, store in freezer (great in smoothies).
Add pineapple, sugar, lemon juice, and salt to a food processor, start processing on low, slowly add in milk. Process until smooth. Scrape into a freezer safe container, that is air tight, seal tightly.
Freeze for a few hours before serving. Scoop to serve.
Ok technically this isn’t “soft serve” because it isn’t squeezed out. Now then, you could do this if you wanted. Pack the whip into a gallon freezer bag, seal tightly and freeze. Cut a corner off and you can pipe it later on.