Name: Strawberry Dole Whip
Prep time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 2 cups frozen strawberries, hulled; 1 cup frozen pineapple chunks (or pineapple juice ice cubes); 1/3 to 1/2 cup pineapple juice; Optional: 1 tbsp coconut milk or light agave syrup; Optional garnish: fresh strawberry slices or mint leaves

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Strawberry Dole Whip is a dreamy, dairy-free soft-serve made from bright, ripe strawberries and tropical pineapple juice. It’s creamy, frosty, and bursting with fruity flavor—a perfect guilt-free treat for warm days.

Why I’ll Love This Recipe

I fall in love with how this Dole Whip captures pure strawberry sweetness in a smooth, refreshing swirl. It’s light yet indulgent, dairy-free, and made with just a few ingredients. Plus, it’s easy to blend at home—no special equipment needed beyond a blender or food processor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Frozen strawberries (hulled)
Frozen pineapple chunks (or pineapple juice ice cubes)
Pineapple juice
Optional: a splash of coconut milk or light agave for extra creaminess or sweetness
Optional garnish: fresh strawberry slices or mint leaves

Directions

Prep fruit. I measure frozen strawberries and pineapple into the blender. I use about 1 part pineapple to 2 parts strawberries for balance.
Add liquid. I pour in pineapple juice—just enough to help the blades move (about ⅓ to ½ cup). If I want it creamier, I add a tablespoon of coconut milk or a drizzle of agave.
Blend to soft-serve. I blend on high, pausing to scrape down sides. I continue until the mixture is thick and creamy—like soft-serve ice cream. If it’s too dense, I add a splash more juice.
Serve immediately. I scoop or pipe the swirl into cups or cones. I like topping it with fresh strawberry slices or a mint leaf for a pop of color.
Freeze for firmer texture (optional). If I prefer a more scoopable cupcake style, I transfer it to a container and freeze for 1–2 hours before serving.

Servings and Timing

Servings: Makes about 2–4 servings, depending on portion size
Prep time: 5 minutes
Blend time: 2–3 minutes
Optional freeze time: 1–2 hours
Total time: Under 10 minutes (or ~1 hour 10 minutes if I freeze it)

Variations

All‑strawberry: I use only frozen strawberries for pure, intense flavor.
Tropical swirl: I blend mango or banana separately and swirl it in for a dual‑color treat.
Creamy version: I add Greek yogurt or coconut yogurt for a tangy, richer texture.
Sweet boost: I stir in a teaspoon of honey or agave if my strawberries aren’t sweet enough.

Storage/Reheating

I store any leftovers in a sealed container in the freezer for up to 1 week. To serve again, I let it sit at room temperature for 5–10 minutes to soften. Stir well before scooping, as it may harden in the freezer.

FAQs

1. Can I make it without pineapple?

Yes—I use strawberry juice or coconut water instead. Texture may be slightly less smooth, so I add a splash of coconut milk.

2. How do I get the soft‑serve texture?

Use frozen fruit only and blend until creamy. Add just enough liquid for the blades to spin—start small and adjust.

3. Can I make this ahead?

I can blend it, then freeze in a container. Before serving, I let it soften and blend briefly to refresh the swirl.

4. Is the recipe vegan and dairy‑free?

Yes—it’s naturally vegan and dairy-free. I keep optional coconut milk or yogurt plant-based to maintain that.

5. Can I use a food processor instead of a blender?

Absolutely—I pulse frozen fruit and add liquid gradually until it becomes creamy. Sometimes I need to help stir between pulses.

Conclusion

Strawberry Dole Whip is my go-to summer treat: fruity, frozen, and refreshingly simple. It’s made with wholesome ingredients, ready in minutes, and endlessly customisable. I hope it brings vibrant, frosty joy to your warm days!