Looking for a tropical popsicle recipe that will knock your socks off? Keep scrolling to learn how to make Dole Whip popsicles!
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Whenever we go to Hawaii, I’m always on the hunt for Dole Whip. It’s like pineapple soft-serve ice cream, and they sell it in Hawaii and at Disney Parks.
Well, I thought it would also make a really tasty tropical popsicle! I mean, the flavors just scream summer vacay, right?
So I tweaked my pineapple popsicle recipe to make it taste a lot more like Dole Whip. Now, these are my favorite tropical popsicles!
Get my super easy Hawaiian Dole Whip recipe!
What’s the Best Popsicle Mold?
There are tons of popsicle molds available, and it can be hard to know which is the right one to buy.
I’ve been so impressed with this popsicle mold lately!
It’s made out of sturdy silicone, which makes it easy to move it from the counter to your freezer without having to put anything underneath it.
Plus, the silicone has a little bit of give, so you can squeeze the bottom of the molds to help get the popsicles out.
It’s also pretty compact and won’t take up much room in your freezer.
Oh, and the lid is awesome! The sticks only go down as far as you put them, which is nice.
Pineapple Dole Whip Popsicle Recipe
Ingredients for Dole Whip Popsicles
How to Make Dole Whip Popsicles
Combine crushed pineapple (with juice) and additional pineapple juice in a blender.
Blend on low until fully incorporated.
Add the whipping cream and pulse until well-mixed. For a frothier popsicle, you can increase to a full blend to give it a light whipped texture.
Taste and add additional whipping cream if desired.
Pour into molds and allow to freeze for at least five hours or overnight before serving.
Homemade Popsicles FAQs
It can be frustrating when popsicles get those little ice crystals on them. You can always add a little corn syrup or corn starch to alleviate the issue.
If you don’t want to invest in a popsicle mold, you can always use little Dixie cups, ice cube trays, small yogurt containers, muffin tins, or small plastic cups. Then, just put a layer of aluminum foil over it and poke your popsicle sticks through it.
You can use pretty much anything that is stick-shaped and food safe. Easy options include plastic spoons, straws, or chopsticks. Unfortunately, craft sticks are not food safe, so avoid using them.
Looking for more tropical treats? Learn how to make Pineapple Popsicles, Mango Popsicles, Mango Coconut Popsicles, Pineapple Ice Cream, and Mango Ice Cream!
- 20 ounces Dole Crushed Pineapple
- 6 ounces pineapple juice
- 4 ounces heavy whipping cream
- Combine crushed pineapple (with juice) and additional pineapple juice in a blender.
- Blend on low until fully incorporated.
- Add the whipping cream and pulse until well mixed. For a frothier popsicle, you can increase to a full blend to give it a light whipped texture.
- Taste and add additional whipping cream if desired.
- Pour into molds and allow to freeze at least five hours or overnight before serving.
Amount Per Serving: Calories: 85Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 4mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 1g