Recipes » Desserts » Homemade Vegan Pineapple Dole Whip
T. Colin Campbell Center for Nutrition Studies


  • 2 cups canned or fresh pineapple in its juice
  • ¼ cup plant-based milk, more or less as needed


  • 1. Blend the pineapple and juice in a blender and transfer to a Creami pint. If using canned chunks or crushed pineapple, dump it straight into a Creami pint.
  • 2. Do not go over the max fill line, and smooth the top so it's even. Put the lid on and place the pint on a level surface in the freezer. Freeze for 24 hours.
  • 3. Remove the lid and place it into the outer bowl base.
  • 4. Following the instructions for your Creami, use the sorbet setting to spin.
  • 5. If the whip is crumbly after the first spin, add a few tablespoons of non-dairy milk and spin again using the respin button.
  • 6. Depending on how cold your freezer is, you may have to re-spin again.

Cooking Tips

  • 1. Feel free to add a splash of vanilla extract or a teaspoon of rum for flavoring.
  • 2. If your can of pineapple in juice doesn't fill up the pint, add plant-based milk to reach the max fill line.
  • 3. To make this recipe without an ice cream maker: Process all ingredients in a blender. Pour blended mix into a container with a lid. Place in the freezer for at least 4–6 hours and serve immediately. If frozen for more than 6 hours, the ice cream will solidify and become too difficult to scoop out.

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