There’s a lot of great things about Disney amusement parks: The rides, the parades, the themed-restaurants, the adults-only drinking venues (I especially love those), but there’s one thing that beats all the rest.
Dole Whip.
Yes, the dairy-free, gluten-free, vegan soft-serve that has been around since 1976 is my favorite thing at Disney parks. And I don’t think I’m alone. Disney is estimated to sell 1 million Dole Whips every. Single. Day. That’s a lot.
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Here’s the problem, though: I don’t go to Disney parks often, which means I also don’t get my Dole Whip fix often. Obviously, this is completely unacceptable. So, our in-office baking aficionado Kristopher Juniel set out to eliminate that problem for me (and now, you). You can thank him at @kristojuniel. Trust me, after you make the recipe, you’ll want to.
Kristopher didn’t make just any Dole Whip knockoff, though, because that recipe is already on the internet. Rather, he made a jellybean Dole Whip rendition, and dare I say, it might just be better than the OG recipe.
How Kristopher worked Dole-Whip magic
Kristopher used pineapple and coconut jellybeans to enhance the classic Dole Whip flavor, but here’s the best part: You can use any flavor jellybean combo you like! Feeling cherry lime? Great: There are jellybeans for that. What about a peach and strawberry? You already know the answer. Mix and match jellybeans to your taste buds’ content. Kristopher’s whipping up an orange creamsicle batch (using orange and cream soda jellybeans) as I write this up.
Other flavors to consider:
- Root Beer cream soda
- Strawberry banana
- Coconut cappuccino
- Lemon lime
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Learn how to make your own jellybean Dole Whip in the video below or scroll down to the written instructions.
Be sure to share your jellybean Dole Whip creations by tagging @HomeOftheHolidays and #Holidays365. We can’t wait to see what you make!
Jellybean 'Dole Whip'
Ingredients
- 1/2 cup jelly beans of choice
- 1/2 cup water
- 2 cups pineapple chunks
- 3/4 cup pineapple juice
- 1 cup coconut milk
- 1 tablespoon lime juice
- Pinch of salt
Instructions
- In saucepan over medium heat, combine jellybeans and water.
- Heat gently until jellybeans have mostly dissolved, 5–7 minutes (jellybeans will not fully dissolve).
- Using strainer and small, heat-safe bowl, strain syrup and let cool.
- In blender or food processor, combine remaining ingredients with cooled syrup. Blend until all ingredients are of smooth consistency. (You may have to scrape down sides.)
- Place mixture in ice-cream maker and follow instructions for machine. Mixture should be ready to serve in 20–30 minutes.
- Top soft-serve or mix in additional jellybeans if desired.
No ice cream or soft-serve maker?
- Use frozen pineapple chunks and freeze pineapple juice in ice cube trays.
- Use blender or food processor to combine all ingredients.
- Blend until ingredients reach thick smoothie consistency. (Add more frozen pineapple if too thin; add more pineapple juice if too thick.)
- Serve immediately (Option: To mimic soft-serve, place mixture in piping bag and pipe into your serving dish or cup).
Notes
- After straining syrup, discard solids and rinse strainer immediately. Leftover jellybean solids solidify quickly and are difficult to clean up.
- Store remaining mixture in freezer-safe container.