Dole Whip Epiphany – You've Gotta Whip It, People!
Back when I originally posted about my first success making Dole Whip at home, I was happy enough just to get the flavor right. But even then, I knew the consistency was way off. My homemade Dole Whip was icy and more like pineapple granita than true Dole Whip.
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Since then, I’ve tried several approaches to improving the consistency, including pre-cooling the mix to lower the chill time and even adding milk to the otherwise non-dairy Dole Whip to give it a more ice cream-like texture (this was a disaster).
The solution hit me today — maybe there’s actually a reason why they call it Dole Whip. The instructions that came with the mix didn’t say anything about whipping the finished product, but I gave it a shot and it turned out next to perfect!
Here are the steps to near-perfect Dole Whip at home:
- Buy Pineapple Dole Whip mix from these guys.
- Get an Ice Cream Maker with a compressor.
- Follow the directions to make the mix (half-quart cold water, whisk in 1 1/3 cups Dole mix, fill to 1 quart of water, stir)
- Pour the mix in the ice cream maker and let it process until it has an slightly icy soft serve texture.
- Freeze the Dole Whip. It’ll harden like a granita.
- Mash up the frozen Dole Whip a bit with a spoon and process for a minute or two with a handheld mixer.
In my single attempt so far, I ended up with a much fluffier and smoother Dole Whip that was far less icy but still thick enough to be scooped onto a cone. Perfect Dole Whip at home is still just a dream, but we’re getting closer.