There are so many ways to mix up cake batter. Maybe you’ve always wondered why the many methods; maybe you never thought about it until now. But each technique is based on specific ingredients, and results in a different final product: from a light as air cake, to one that’s sturdy enough to hold up […]
This Dole whip recipe, the pineapple soft serve, has only 2 main ingredients, and it’s naturally gluten free and dairy free. Bring a taste of Disney home!
“Oh, I could totally make this at home.”
That’s what I said when I went to Disney World with my family last December and we tried the famous Dole Whip. It’s been 4 months since that trip, and I’m pleased to announce that I finally put my money where my mouth is.
And it’s soooo easy. See for yourself in the video just below. Click ▶️ play.
Disney is pretty great with accommodating a gluten free diet, and the Dole whip was declared safe for my gluten free son. Of course, he was the only one in my family who didn’t like it. This is why I will die first.
But everyone else loved it. So it was going to happen, simple as that. This creamy, dreamy pineapple soft serve ice cream would be mine at home. And I would, of course, abide by my favorite rule: no ice cream maker.
How to copycat
I’ve been making homemade versions of store-bought (or Disney-bought) treats for so long that I have a process down pat. I always start with the manufacturer’s list of ingredients, even if it’s super long. I pretty much know which chemicals matter, and which are just preservatives.
I pair that up with my understanding of common cooking ingredients and the general ratios I use for different recipe types, and I’m off and running. It used to take me at least 3 tries before I got anything at all like the original treat. Now, I’m guaranteed at least one failure, but sometimes I start to make real progress by try 2.
Dole Whip Is Different
To make this Dole whip recipe, though, the ingredient list is more intense than usual. And even though it’s pineapple soft serve, there’s nearly no actual pineapple in there. I had a feeling that I could do it better, and with plenty of actual pineapple.
Frozen pineapple works best, but to keep the blender moving, you need to defrost half and blend it smooth. Then, add the remaining frozen pineapple. I buy totally cheapo frozen pineapple pieces by the pound at my local Trader Joe’s.
Like my soft serve froyo, this recipe is made with marshmallow creme. Click through that link if you’d like to see a video showing you how to make it yourself from scratch, using mostly just sugar and egg whites.
If you can’t have egg whites, I recommend trying aquafaba as your egg white replacement. From what I’ve read, it works well! If you’d like to use store-bought marshmallow fluff, that will work just fine. You’ll need a full 14-ounce tub.
Soft Serve or Scoops
To make it into an incredibly smooth scoopable consistency is kind of the easiest thing in the world. Just pour the mixture into a freezer-safe container with a tight fitting lid and freeze it for about 8 hours. Then scoop away.
If you leave it in the freezer for longer, you’ll have to leave the container at room temperature for a few minutes before serving. I’ve even popped it into the microwave for about 20 seconds to loosen the ice cream a bit. It’s not ideal, but it works!
For a soft serve consistency, which is a bit more authentic, you can freeze the mixture in a lidded container and then transfer it to a piping bag or a zip-top bag. I prefer to freeze it in a piping bag that is still sealed. If you have a wire rack anywhere in your freezer, it’s pretty easy to freeze it upright. After just about 3 hours, it’s ready to pipe.
Either way, the important thing … is that I made good on my bragging. I did totally make a Dole whip recipe at home. And everyone except for my pineapple-hating son is giddy with excitement!
It seems that every time I decide to make pizza at home (usually on a Friday night) my well-laid plans are disrupted by a last-minute impulse to go to the movies or to meet with friends.
That’s why I love this dough recipe.
You can make it and let it rise, then use it — or change your mind and leave it in the fridge for the next day. Or even the day after that. Or even freeze it for a few weeks. It’s a very forgiving dough!
This is the second post in a series on baking with fresh-milled flour. Few things can compare to baking with fresh-milled flour. When mixed with water, the striking aroma, soft texture, and creamy color excite the senses. Milling flour at home requires a little extra time but it’s worth it for the added flavor and nutrition. This […]
This time of year, asparagus begs to be used in all sorts of ways. Shaving the spears with a vegetable peeler produces a lovely green tangle that I like to put on top of a pizza.
Add some roasted potato slices and gouda cheese, and you have a winning combination and a winning start to spring.
“Can I cut back the sugar in this cake recipe? Will the cake still be good?” We’ve heard this question on our Baker’s Hotline so frequently that we decided we’d best come up with a well-researched answer. So, multiple tests and many cakes later, here’s the verdict: Unlike many other baked goods, the successful cake […]
There are only 5 ingredients (including water!) in this simple recipe for homemade marshmallow creme, the soft, spreadable fluff that makes the best fudge, and even no churn ice cream.
My grandmother used to tell us that she was born with sugar deficiency, and she had to spend the rest of her life making up for it. It seems that she had her work cut out for her.
Grandma always had a tub of marshmallow creme (or marshmallow fluff, which I guess is the brand name when you buy it) in the pantry, and I’m fairly certain that she simply ate the stuff off a spoon without apology.
I wonder if she’d be proud to see me making my own version of the stuff in the tub. If only she were here to watch me make it with my own two hands, like you can just by pressing play ▶️ in the video below…
I was never the biggest fan of straight-up marshmallows unless they were on the edge of a stick and kind of burnt. But marshmallow creme is an entirely different story. It was nearly summer 2013 when I first realized that not only could I make my own homemade version, and I haven’t looked back ever since.
Marshmallow creme is sort of like marshmallows, but the stabilizer is egg whites instead of gelatin. It has a nice, light texture and flavor, and it’s positively delicious when served over cake or ice cream.
What do you do with it?
Even more fun than just serving marshmallow creme as a topping is using it to make fudge in that old-fashioned sort of style, but without the terrifying precision that usually requires (do you keep stirring after it’s shiny, or do you have to make sure it doesn’t shine? I can never get it right!).
It also makes the absolute best Pinkberry-style no churn frozen yogurt. All you have to do is mix the fluff with Greek-style yogurt. Nondairy yogurt even works, as long as it’s thick enough.
Try mixing your homemade marshmallow creme with coconut creme and a few other goodies and you’ve got yourself some no churn dairy free rocky road ice cream.
How do you make it? I bet it’s hard.
If you’re afraid to cook sugar, like, at all, you should know a few things. First, this recipe is the perfect place to start. Cooking sugar dry, without any added water or stabilizers like cream of tartar, is what often leads to burnt sugar. Here, we’re using both water and cream of tartar.
Second, an instant-read thermometer isn’t strictly necessary for cooking sugar, although you can get a thermometer like that from any kitchen supply store and most hardware stores, and it does make the whole process much simpler and more reliable. You can always go old-school with the water tests.
Finally, if you ever do burn sugar, it is so easy to clean, although it may not seem that way at first. Just remember that the best way to dissolve sugar, whether it’s burnt or just cooked, is with water. Soak your pot and utensils in some warm water, and watch the cooked (or burnt!) sugar wash away…
I think you’ll love the flavor and versatility of homemade marshmallow creme. Even if you aren’t afflicted with a sugar deficiency like my poor, suffering grandmother.
In the spring issue of Sift we turn our attention to scones, one of the easiest treats you can make for yourself. They’re versatile, can be made in a dizzying range of flavors, and never fail to impress, served fresh and warm. Sweet and savory scones deserve your consideration, especially when you’re thinking about having […]
4 Plant-Based Gluten–Free Recipes for a Springtime Meatless Monday
These meatless recipes don't just feature spectacular spring veggies like peas, spring onion, and asparagus, but they're also gluten–free, so you can share them with all of your family and friends, no matter their dietary choices and restrictions – and …
These baby meatballs are so cute you’ll fall hard for them. Use your hands to mix them in a bowl with a little Parmesan and some parsley – you’ll feel like an Italian nonna!
Once shaped, the meatballs go into a soup with orzo and lots of baby spinach. It’s an easy, hearty meal that everyone will love.
Meatballs were traditionally made with scraps of meat, often pork or beef, and stale bread. They were a make-do meal for people who had little.
Today, most of us just buy ground meat at the store whenever a craving strikes. But meatballs are still an economical meal, especially when mixed with whatever sandwich bread or leftover dinner rolls need using up.
I like to quickly sauté the meatballs to brown their outsides, but you can skip this step if you’re in a hurry. Then, just cook them in chicken broth along with the orzo and spinach. A dusting of grated Parmesan added at the end brings out the flavor of the cheese in the meatballs and adds to the scrumptious tastes in your bowl.
One Green Planet
Magical Maki Rolls [Vegan, Gluten-Free] | One Green Planet
One Green Planet
These magical maki rolls are part recipe and part inspiration, since you can use it as a base to make your own unique rolls. Sushi rice is cooked in water that has …