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Strawberry Dole Whip

Strawberry Dole Whip is a dairy-free frozen strawberry soft serve with an intensely fruity, bright pink swirl. Made by blending frozen strawberries into a creamy, pourable soft serve texture, then piping it like the classic Disney-style treat.
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Prep Time 10 minutes
rest 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Frozen strawberry base
  • 2 cup frozen strawberries Keep frozen until you’re ready to blend.
  • 0.5 cup coconut cream or vanilla ice cream For dairy-free, use coconut cream.
  • 2 tbsp powdered sugar or honey Use powdered sugar for a classic smooth sweetness; honey for a deeper flavor.
  • 1 tbsp lemon juice Adds brightness and balances sweetness.
  • 0.25 tsp vanilla extract
  • 1 salt A pinch to sharpen the strawberry flavor.

Equipment

  • 1 stand mixer

Method
 

Soften the strawberries
  1. Let frozen strawberries sit for 5 minutes to slightly soften, then watch for a small amount of surface thawing while the cores stay icy.
Blend into creamy soft serve
  1. Add frozen strawberries, coconut cream or vanilla ice cream, powdered sugar or honey, lemon juice, vanilla extract, and salt to a blender and blend until completely smooth and creamy, scraping down as needed for an even bright-pink texture.
  2. Taste the mixture and adjust sweetness by blending again briefly until the flavor matches your preference, watching for a uniform creamy consistency with no strawberry chunks.
Pipe and serve
  1. Transfer the strawberry soft serve to a piping bag fitted with a large star tip and pipe into cups for the classic Dole Whip swirl, using a steady squeeze to form tall ridges.
  2. Serve immediately, since it will melt quickly—pipe and serve right away while the swirl still holds its shape.

Notes

Pro tip: If your blender struggles, keep the mixture moving by stopping, scraping, and blending again until it turns glossy and completely smooth. Store leftovers covered in the freezer up to 1 week; for best texture, let stand 3–5 minutes before serving again. Freezing again after melting may make it grainier. For a dairy-free swap, use coconut cream instead of vanilla ice cream.