The first time I made this strawberry Dole Whip at home, I thought Disney magic had sneaked into my blender.
It’s unbelievably creamy, bright, and freezes into that soft, spoonable texture you crave on a hot afternoon.
This version skips the heavy cream and leans on frozen fruit and a touch of coconut milk, so it’s light, quick, and clean-tasting.
If you love simple desserts that feel special, this recipe is a winner.
It’s a five-minute blend, adaptable for allergies, and easy to scale up for a crowd.
You can also use it as a sauce, smoothie base, or frozen treat — versatility that makes it a keeper.
Why You’ll Love This Recipe
- Ready in minutes with pantry-friendly ingredients.
- Simple blender method—no ice cream machine required.
- Naturally fruity flavor with a silky, soft-serve texture.
- Easy to make dairy-free or adjust sweetness for kids.
- Great for summer parties, snack boxes, or dessert-for-breakfast moments.
This strawberry Dole Whip is all about contrast: cold, dense frozen strawberries give the body while pineapple juice thins and brightens.
Coconut milk adds a whisper of creaminess without weighing the flavor down.
The result is light and aerated, with a spoonable texture that melts smoothly on the tongue and leaves a clean, fruity finish.
"Absolutely amazing — my kids thought it came from the park. Bright strawberry flavor and the texture was perfect after 30 minutes in the freezer. Will make every summer!" — 5★ from a happy reader
Key Ingredients
Frozen strawberries (2 cups)
Frozen strawberries are the backbone here; they create the soft-serve body without adding ice shards.
Choose berries that were flash-frozen and not clumped into a single block — that helps your blender break them down faster.
If you have local frozen berries, use them; otherwise look for bags labeled “individually quick frozen” from trusted brands.
Pineapple juice (1/2 cup)
Pineapple juice adds natural sweetness and an acidic lift that balances the strawberry richness.
It also contains bromelain, a mild enzyme that can slightly tenderize fruit flavors and brighten the overall taste.
Canned or bottled 100% pineapple juice works fine — Dole-style juices give a predictable sweet-tart profile.
Unsweetened coconut milk (1/2 cup)
Coconut milk contributes fat and silkiness, which mimics the mouthfeel of dairy ice cream.
Use full-fat canned coconut milk or a creamy refrigerated carton for the best result; light milks will thin the whip.
For a neutral flavor, use your preferred dairy milk or oat milk if you want less coconut character.
Full ingredients list:
- 2 cups frozen strawberries
- 1/2 cup pineapple juice
- 1/2 cup unsweetened coconut milk (or any milk of your choice)
- 1 tablespoon lemon juice
- 2 tablespoons powdered sugar (adjust to taste)
Step-by-Step Instructions
Step 1: Prep the blender
Add the frozen strawberries, pineapple juice, coconut milk, and lemon juice to a high-speed blender or food processor.
If your strawberries are in one big clump, break them up with a spoon before adding to the blender.
Pro Tip: Use a tamper if your blender has one; pulse to start so the motor doesn’t stall.
Step 2: Blend until smooth
Start on low and increase to high, pulsing as needed until the mixture is silky and free of chunks.
Stop and scrape the sides once or twice to make sure everything incorporates evenly.
Visual cue: You’ll know it’s ready when the mixture moves as a single glossy mass and no gritty ice crystals remain.
Step 3: Taste and sweeten
Spoon a small taste and add powdered sugar a tablespoon at a time until it reaches your preferred sweetness.
Powdered sugar dissolves instantly and won’t add graininess like granulated sugar can.
Pro Tip: If you prefer natural sweeteners, start with 1 tablespoon of honey or maple syrup and adjust from there.
Step 4: Adjust texture
Serve immediately for a soft-serve texture.
For firmer, scoopable Dole Whip, transfer to a container and freeze for 30 minutes, then scoop or pipe.
Visual cue: After 30 minutes in the freezer the surface will look matte and slightly set but still soft enough to scoop.
Step 5: Serve and enjoy
Spoon into bowls, cones, or a chilled cup and serve promptly for the best texture.
If piping, use a large star tip and hold the container at a slight angle while piping for that classic soft-serve swirl.
Pro Tip: Rinse your scoop in hot water between scoops for a cleaner presentation.
Expert Tips for Success
- Use a high-speed blender or a robust food processor. Weak motors struggle with frozen fruit and can overheat.
- Keep your frozen berries individually frozen if possible; this prevents clumping and reduces blending time.
- Start with less liquid and add more only if needed — you want spoonable thickness, not a smoothie.
- If your mixture is too thick and the blender stalls, add 1-2 tablespoons of pineapple juice or milk, not a flood of liquid.
- Powdered sugar dissolves quickly and helps preserve a smoother texture than granulated sugar.
- Chill serving bowls in the freezer for 5–10 minutes before serving; colder bowls keep the whip firmer longer.
- For the creamiest result, use full-fat coconut milk or add 1 tablespoon of coconut cream.
- If using a standard blender, pulse in 20–30 second bursts to avoid warm spots and to encourage even breaking of frozen fruit.
- To make this ahead, freeze in a shallow, airtight container so the Dole Whip sets quickly and evenly.
- If you want a softer texture after freezing, let it sit at room temperature for 5–10 minutes and then stir vigorously or re-blend briefly.
- For a chunk-free finish, allow frozen strawberries to thaw 2–3 minutes on the counter before blending — but don’t let them go too soft.
- If you’re serving children, reduce the lemon to 1/2 tablespoon and keep the sugar lower; the pineapple juice adds natural acidity already.
- Use a silicone spatula to scrape the blender — it’s gentler and reduces friction heat from the blades.
Storage & Freezing
Fridge storage:
Store leftovers in an airtight container in the refrigerator for up to 24 hours.
Note that it will soften and become more like a thick smoothie; stir or re-blend before serving.
Freezer storage:
For longer storage, freeze the Dole Whip in a shallow, freezer-safe container for up to 2 weeks.
Press a layer of plastic wrap directly onto the surface to prevent ice crystals from forming.
To serve, thaw at room temperature for 10 minutes, then stir vigorously or pulse in a blender to regain the soft-serve texture.
Reheating or softening:
Do not heat; instead, leave at room temperature for a few minutes or microwave in 10–12 second bursts only if you want a spoonable consistency quickly.
If microwaving, stir between short bursts to avoid hot spots and melting.
Refreezing tip: If you re-soften and re-freeze, the texture will become denser over time — treat this as a fresh frozen treat and try to eat within a few days for best texture.
Variations & Substitutions
Tropical swirl:
Blend half the recipe with mango instead of strawberries, then layer the two flavors for a two-tone swirl.
Add a splash of lime juice to the mango half for extra brightness.
Boozy adult version:
Stir in 1–2 tablespoons of rum or coconut liqueur after blending and serve immediately.
Alcohol thins the mixture slightly, so reduce initial liquid by 1–2 tablespoons.
Banana-boosted creaminess:
Add half a frozen banana to the blender for extra body and natural sweetness.
This also reduces the need for powdered sugar.
Lower-sugar or sugar-free:
Skip the powdered sugar and use a tablespoon of erythritol or monk fruit sweetener to taste.
You can also rely on sweeter pineapple juice and a ripe banana to reduce added sugar.
Dairy-free swaps and protein option:
Use coconut or oat milk to keep it dairy-free, or add a scoop of plain protein powder for a post-workout treat.
If adding protein powder, blend with a few extra tablespoons of liquid to prevent chalkiness.
For a cake or dessert topping:
Thin with an extra tablespoon of pineapple juice and pour over pound cake or grilled fruit for an easy sauce.
Link ideas for inspiration and complementary recipes: I love pairing this with a rich strawberry dessert like chocolate-dipped strawberry cheesecake for a contrast of textures.
Frequently Asked Questions
Q: Can I use fresh strawberries instead of frozen?
A: You can, but fresh strawberries require ice or pre-freezing to reach the correct texture.
If you use fresh, add 1–1.5 cups of ice and blend until smooth, then check texture.
Fresh fruit gives a brighter flavor but risks more dilution from melting ice.
Q: Why is my Dole Whip grainy or icy?
A: Graininess usually means there was too much liquid or the frozen fruit partially thawed then re-froze.
Use fully frozen fruit and add liquids sparingly. Pulse instead of blending continuously.
If it’s already icy, re-blend after letting it sit 5–10 minutes to smooth it out.
Q: Can I make this ahead for a party?
A: Yes. Freeze the prepared whip in a shallow container, then remove 10–15 minutes before serving and stir or re-blend.
For piping, let it soften to a scoopable texture, then transfer to a piping bag.
Q: Can I use other juices besides pineapple?
A: Absolutely. Orange juice brings sweetness and citrus notes; apple juice is milder.
Pineapple is preferred for its acidity and tropical pairing with strawberry, but swaps work fine.
Q: Is powdered sugar necessary?
A: Powdered sugar dissolves immediately and helps texture.
If you prefer, use honey, maple syrup, or a granulated sugar alternative — just taste as you go to avoid over-sweetening.
Final Thoughts
This strawberry Dole Whip is one of those recipes that feels special but is simple enough for any night of the week.
If you try it, please leave a star rating in the recipe card below and pin this to Pinterest for later.
For a slightly different take, try the tried-and-true Strawberry Dole Whip Recipe – Disney In Your Kitchen for inspiration, or compare techniques with the family-friendly Strawberry Dole Whip – I Heart Naptime for more ideas.
Additional internal recipe ideas linked throughout the article: chocolate strawberry cupcakes, delicious Valentine strawberry cookies, homemade strawberry kiss cookies, and Japanese strawberry cake for more strawberry celebration ideas.
Strawberry Dole Whip
Ingredients
Main Ingredients
- 2 cups frozen strawberries Choose individually quick frozen berries for best blending.
- 1/2 cup pineapple juice 100% pineapple juice is recommended; can use Dole-style for sweetness.
- 1/2 cup unsweetened coconut milk Use full-fat for a creamier texture.
- 1 tablespoon lemon juice Freshly squeezed is preferable.
- 2 tablespoons powdered sugar Adjust to taste for sweetness.
Instructions
Preparation
- Add the frozen strawberries, pineapple juice, coconut milk, and lemon juice to a high-speed blender or food processor.
- If strawberries are clumped, break them apart before blending.
Blending
- Start on low and increase to high, pulsing as needed until smooth.
- Scrape the sides once or twice for even mixing.
Sweetening
- Taste the mixture and add powdered sugar gradually until desired sweetness is achieved.
Adjusting Texture
- Serve immediately for a soft-serve texture or transfer to a container to freeze for 30 minutes for a firmer consistency.
Serving
- Spoon into bowls or cones and serve promptly.
