3-Ingredient Pineapple Dole Whip: Creamy Disney Magic

Question 1

Can I use fresh pineapple instead of frozen?

Accepted Answer

Oh honey, I wish! But trust me on this - fresh pineapple just won't give you that luscious soft-serve thickness we're after. The frozen chunks are what create that magical creamy texture when blended. I learned this the hard way during a pineapple surplus last summer - my "fresh pineapple whip" turned into a tasty but sad pineapple soup. Save the fresh stuff for your fruit salad!

Question 2

What about using almond milk instead of coconut milk?

Accepted Answer

Here's the scoop - I've tried every milk alternative under the sun trying to lighten this up, and full-fat coconut milk remains the gold standard. Almond milk makes it icy rather than creamy. If you absolutely must swap, try cashew milk for slightly better texture - but honestly? Just embrace the glorious richness of coconut milk. Your taste buds will thank you!

Question 3

How long does homemade pineapple whip keep in the freezer?

Accepted Answer

In our house? About 24 hours before it mysteriously disappears! But properly stored (that's in an airtight container with parchment pressed on top), it keeps beautifully for 1-2 weeks. The texture firms up over time - when you're ready to serve again, let it sit out for 5 minutes and give it a quick re-blend with a splash of liquid to restore that dreamy soft-serve consistency.

Question 4

Can I make this sugar-free?

Accepted Answer

Absolutely! My sister follows a keto meal plan and we've successfully skipped the sweetener entirely - ripe pineapple brings plenty of natural sweetness. For extra insurance, try adding a pinch of vanilla extract or a dash of cinnamon to enhance the sweetness perception. My weird-but-wonderful secret? A tiny pinch of salt makes the pineapple flavor pop!

Pineapple Dole Whip

Ingredients

Instructions

Notes

Nutrition