For this month, I decided to feature fruit I consider to be reminiscent of warm weather and tropical locales. Let’s embrace the return of the sun with something cold, delicious, and pineapple.
I found a link to the recipe for Homemade Dole Whip like the Dole Whip that’s served at Walt Disney theme parks,
https://www.thepioneerwoman.com/food-cooking/recipes/a36068289/homemade-dole-whip/
My dad loved pineapple desserts. Pineapple upside down cake, pineapple ice cream, pineapple topping for ice cream, and fresh pineapple in fruit salad. Making this treat reminded me of him.
One cup of fresh pineapple has about 82 calories, 22g of carbohydrates, 0.9 grams of protein, 16.3 g of sugar, and 0.2 g of fat. It’s a good source of Vitamin C. It’s a source of fiber, manganese, Vitamin B6, copper, and Thiamin.
Because of its higher sugar count, eating pineapple can impact blood sugar levels, so for people with diabetes or people who monitor their blood sugar levels moderations is important. Pineapple has a glycemic index of around 59 which means it can cause a moderate rise in blood sugar levels. Also, canned pineapple in syrup can affect the overall sugar content.
This recipe calls for frozen pineapple chunks and pineapple juice. I used “light” pineapple juice which is basically pineapple juice diluted with water. If you buy regular pineapple juice you can dilute it to reduce the sugar if that’s a concern for you instead of paying for water like I did. What was I thinking?
The recipe is fantastic as written, but I made a few changes based on my diet. I love when I find recipes that are easy to adapt.
I used So Delicious Dairy Free Vanilla bean “Coconutmilk” non-dairy frozen dessert with no sugar added instead of Vanilla Ice Cream because I don’t like anything overly sweet. Once upon a time I had a terrible sweet tooth, but after my kids were born, I decided to cut back. I’ve never regretted that decision. I also follow a plant-based diet, so most of what I eat or prepare is dairy free.
The only other ingredients are a sprinkle of sea salt and some lime juice. Throw it all in a blender, put the lid on and blend. The recipe calls for 30 minutes in the freezer before serving. If using diluted pineapple juice and a non-dairy option for the ice cream like I did, increase that time to an hour or two.
It’s such a refreshing treat you won’t regret giving it a little more time to set up.
The next time I make this instead of using 2 cups of frozen pineapple, I plan on using a cup of frozen pineapple and a cup of strawberries, or a cup of frozen cherries or frozen bananas. I don’t know if the change in fruit will affect it’s texture after freezing, but I’m willing to take the risk. This could be a serious summer treat.
Enjoy!
The Twelve Months of Fruit (2025)
January – Fruit salad with strawberries, blueberries, raspberries, and grapes (No recipe link)
February – Pears - https://jessicainthekitchen.com/cinnamon-baked-pears-vegan-video/
March – Plantains - https://eatthegains.com/fried-sweet-plantains/ and Cuban Black Beans and Rice with Roasted Peppers and Plantains
April – Bananas - https://rachlmansfield.com/healthy-chocolate-chip-banana-bread-oatmeal-bars-vegan-gluten-free/
May – Pineapple - https://www.thepioneerwoman.com/foodcooking/recipes/a36068289/homemade-dole-whip/