Get a Taste of Disney with This Impossibly Creamy Strawberry-Pineapple Whip

Looking for a refreshing summer treat that’s not quite as decadent as ice cream — but will cool you down and satisfy your soft-serve cravings all the same? I’ve got just the one. It’s a fun new twist on Dole Whip, and it’s even better than Disney’s.

Dole Whip — the fruity, creamy, dairy-free treat that tastes like a hybrid of pineapple sorbet and soft serve — has become synonymous with Disney theme parks. But when you make it at home, you get the advantage of choosing whatever flavor your heart desires. That, and you don’t have to pay to enter the theme park. Here’s how to do it.

One Pineapple Whip Formula, Endless Flavor Possibilities

Start with the classic pineapple whip formula: 8 ounces frozen pineapple chunks + 1/2 frozen banana + 1/4 cup full-fat coconut milk + 2 tablespoons pineapple juice. To make a different flavor, swap out the frozen pineapple with your favorite frozen fruit, and keep everything else the same. The banana and coconut milk lend creaminess, while the pineapple juice adds just the right amount of sweetness.

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I prefer to blitz the ingredients in a food processor, but a powerful blender works, too. The mixture will look too dry at first, but it will eventually come together, which is why you just add a splash of pineapple juice upfront (you’re looking for the consistency of soft serve ice cream, so it should be thicker than a smoothie). If it’s struggling to come together, you can drizzle in a bit more juice until it does.

This recipe calls for one batch of strawberry whip and one batch of pineapple, which you’ll swirl together for maximum fruity flavor. Other fun flavors include cherry, mixed berry, and mango — a personal favorite of mine. If you choose to make two flavors, transfer the first to the freezer while you make the second to keep it from melting.

Impossibly Creamy Strawberry-Pineapple Whip

Ingredients

For the pineapple whip:

  • 8 ounces

    frozen pineapple chunks (about 2 cups)

  • 1/2

    large frozen banana

  • 1/4 cup

    well-stirred, full-fat coconut milk

  • 2 to 4 tablespoons

    100% pineapple juice

For the strawberry whip:

  • 8 ounces

    frozen strawberries (about 2 cups)

  • 1/2

    large frozen banana

  • 1/4 cup

    well-stirred, full-fat coconut milk

  • 2 to 4 tablespoons

    100% pineapple juice

Instructions

Make the pineapple whip:

  1. Place 8 ounces (2 cups) frozen pineapple chunks in the bowl of a food processor fitted with the blade attachment. Cut the halved frozen banana into chunks and add to the food processor. Add 1/4 cup coconut milk and 2 tablespoons pineapple juice. Process until creamy and smooth — the mixture will look too dry at first, but it will eventually come together (you’re looking for the consistency of soft serve ice cream, so it should be thicker than a smoothie). If it’s really stuck, add up to 2 tablespoons more pineapple juice to help it all come together. Transfer to a bowl and place in the freezer.

Make the strawberry whip:

  1. Repeat the same process as above, using strawberries in place of pineapple (no need to wipe out the food processor). Transfer to a bowl and place in the freezer.

  2. At this point, you can scoop the whip into bowls and serve as-is. But if you want to swirl them together, lay a 16-inch piece of plastic wrap on a flat surface. Scoop one-fourth of the pineapple whip into an 8-inch strip on the plastic wrap, and one-fourth of the strawberry alongside it. Fold both ends of the plastic wrap lengthwise up and over the both flavors. Tie each end in a knot to seal shot. Carefully slide the wrapped whip into a piping bag or large ziptop bag and transfer to the freezer, keeping it flat.

  3. Repeat the process three more times, until you’ve used all the whip and you have 4 piping bags full. Freeze 15 minutes (but don’t wait any longer, or it will be frozen solid and not pipeable).

  4. Snip off the ends of the piping bags or a bottom corner of the ziptop bags. Pull the knotted ends of the plastic wrap through the hole, and cut off the knots. Pipe the whip into 4 individual cups in a swirling motion and serve immediately.

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