A few years ago, my husband and I took the kids to Disneyland; prior to that, my last visit to the Magic Kingdom was in 1987. Much had changed since then—the addition of the California Adventure park, the Indiana Jones ride, the plethora of Cars characters hanging out for photo opportunities.
To my delight, much that I had remembered with fondness about Disneyland had stayed the same. Main Street USA and It's A Small World were still charming, the Matterhorn was still thrilling, and the jokes about the characters in the Jungle Cruise were still delightfully corny (said about the man getting poked in the behind by a rhino horn—"He got the point").
I didn't remember much of my Disneyland culinary experience from 1987, but I did remember one thing—Dole Whip. Creamy, tartly sweet, light as foam Dole Whip. What a delicious dessert! Of course, I partook in it again during my last trip and it was as scrumptious as I remembered.
Sadly, we can't all jet off to Disneyland whenever the mood strikes or a craving for Dole Whip hits, but we can make this tasty and healthy knock-off in our very own kitchens! One bite of this and my kitchen transforms into the Happiest Place on Earth . . . minus all the princesses.
In a food processor, pulse together pineapple chunks, lemon juice, lime juice, and sugar.
Add milk in increments and process until desired creaminess is reached.
Scoop out and serve immediately. Mixture can be re-frozen for a later treat.
If you cannot find frozen pineapple chunks at your local grocery store, here's a DIY version: cut fresh pineapple into 1 inch chunks and arrange on a waxed paper-lined baking sheet. Place in freezer. When chunks are frozen (4 hours or so), place them into ziploc bags and store until needed.
Using canned coconut milk will result in a richer, creamier frozen treat. For a lighter treat use coconut milk from a carton.
(Yield: 4 servings)