This Dole Whip No-Churn Ice Cream is so creamy and simple and will take you right back to Disney World!
If you’ve ever taken a trip to a Disney park, you’ll be able to taste this Dole Whip No-Churn Ice Cream and immediately be taken back to Aloha Isle.
I first went to Disney World when I was 9 or 10 years old and Disney Land when I was 17. While I remember a fair amount of that first trip, when I see people posting about their Disney Excursions on social media these days, I can’t help but feel like Disney wasn’t quite the spectacle that it is now. I remember seeing the core Disney characters like Mickey, Minnie, Goofy, and Pluto in costume, but now they have every Disney and Pixar character roaming the streets. I could be misremembering, but all I know is that I can’t wait to take Norah and basically experience the magic of Disney World all over again.
What I DO remember, is Dole Whip. That lightly pineapple-flavored sweet treat was so creamy and perfect for a hot day walking around the park. I took that concept and turned it into a no-churn ice cream that required only 6 ingredients and no special equipment. This Dole Whip No-Churn Ice Cream is the tropical-inspired dessert your summer needs! It’s so easy to make, and your whole family will love it. In fact, this would be perfect for a Disney-themed birthday party!
Dole Whip No-Churn Ice Cream Ingredients and Subs
heavy whipping cream
sweetened condensed milk
vanilla extract
lime
lemon
crushed pineapple
How to Make Dole Whip No-Churn Ice Cream
In a large bowl, add the whipping cream. With a hand or stand mixer, beat on medium speed until soft peaks form, about 3-5 minutes. Add the sweetened condensed milk and vanilla. Beat to combine thoroughly
In a blender, pour in the drained cans of crushed pineapple, and juices of both the lemon and lime. Blend for about 2 minutes or until completely smooth. Scraping down the sides as needed.
Stir the pineapple mixture into the ice cream base with a rubber spatula.
Pour the ice cream mixture into a freezer-safe dish, cover, and freeze for 6 to 8 hours or until frozen solid.
How long does no-churn ice cream last?
This homemade no-churn ice cream will last for up to 6 months in the freezer. Your biggest adversary is freezer burn so get an airtight container if keeping for a long period of time!
If gifting, I love these paper containers that are similar to ones you’d get in an ice cream shop. You should be fine to store the ice cream in these really. Because let’s be real, it’s not going to last long.
What is No-Churn Ice Cream?
With traditional ice creams, you’ll start out with a custard base that can be temperamental, to say the least. While there’s definitely a time and place for a classic ice cream method. No-churn ice cream is so so easy and delicious!! I’m already ready to make a new batch with some crushed-up Oreos stirred in.
Most no-churn ice cream recipes (including this one) take just 3 ingredients to make the ice cream base.
Sweetened Condensed Milk
Heavy Whipping Cream
Vanilla Extract
Tools Used
Hand Mixer with the whisk attachment
More Chilly Desserts You’ll Love!
Frosted Animal Cracker No-Churn Ice Cream
Dairy Queen Ice Cream Cake Sundaes
Mint Ice Cream with Bourbon Magic Shell
Chocolate Bourbon Butter Pecan Milkshakes
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
Dole Whip No-Churn Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 14 oz sweetened condensed milk
- ½ teaspoon vanilla extract
- juice of one lime
- juice of one lemon
- 2 8 oz cans crushed pineapple, drained
Instructions
- In a large bowl, add the whipping cream. With a hand or stand mixer, beat on medium speed until soft peaks form, about 3-5 minutes
- Add the sweetened condensed milk and vanilla. Beat to combine thoroughly
- In a blender, pour in the drained cans of crushed pineapple, and juices of both the lemon and lime. Blend for about 2 minutes or until completely smooth. Scraping down the sides as needed.
- With a rubber spatula, stir the pineapple mixture into the ice cream base.
- Pour the ice cream mixture into a freezer-safe dish, cover, and freeze for 6 to 8 hours or until frozen solid.
Notes
See the blog post above.
