This Strawberry Dole Whip is the kind of simple, joyful recipe I pull out whenever I want something bright, fruity, and utterly refreshing. I first stumbled on the flavor combination one summer afternoon when I had a bag of frozen strawberries and a half-empty carton of pineapple juice in the fridge. The idea of a soft-serve style dessert without ice cream intrigued me, and after a few small tweaks I landed on this silky, tangy swirl that tastes like sunshine and nostalgia. My kids called it a homemade theme-park treat, and I’ve been making it ever since for birthdays, pool days, and whenever we need something quick and cheerful.

What makes this version special is the balance between the tangy pineapple juice and the sweet strawberries, rounded out by a splash of coconut milk for creaminess without dairy. It freezes into a scoopable texture but blends smoothly into a soft-serve consistency when served immediately. The lemon brightens everything, and using powdered sugar ensures there is no grit. It’s simple enough for a beginner but offers plenty of opportunities to tweak texture and sweetness to your taste.

Ingredients

• Frozen strawberries, 2 cups: Choose whole frozen berries rather than slices to preserve texture and color. Store-brand frozen strawberries or national brands both work; slightly firmer whole berries blend into a creamier texture than pre-sliced pieces.
• Pineapple juice, 1/2 cup: Use 100% pineapple juice for natural sweetness and bright acidity. Brands like Dole provide consistent flavor. If using sweetened juice, reduce powdered sugar.
• Unsweetened coconut milk, 1/2 cup: Use beverage-style coconut milk for a light, silky finish. Full-fat canned coconut milk will give richer mouthfeel and a more pronounced coconut flavor if you prefer that.
• Fresh lemon juice, 1 tablespoon: Freshly squeezed juice brightens the fruit flavors and prevents the mixture from tasting flat. Bottled lemon juice will work in a pinch but may be less vibrant.
• Powdered sugar, 2 tablespoons: Powdered sugar dissolves quickly and keeps the texture smooth. Adjust to taste; if your pineapple juice is very sweet, start with 1 tablespoon and taste.

Instructions

Prep the fruit and liquids: Measure 2 cups of frozen strawberries and pour 1/2 cup pineapple juice and 1/2 cup unsweetened coconut milk into the blender. Add 1 tablespoon fresh lemon juice. If the berries are rock-solid, let them sit at room temperature for 4 to 6 minutes to loosen slightly so the blender doesn’t stall. Using liquids at a similar temperature prevents the motor from overworking. Break up the berries: Start the blender on low speed to break up the frozen berries. This prevents large chunks from jamming the blades. After about 10 to 15 seconds, increase to high and blend for 30 to 45 seconds until the mixture looks glossy and flows like soft-serve. Stop to scrape down the sides with a spatula if needed. Adjust consistency: If the blender struggles, pulse a few times and add a teaspoon or two of pineapple juice until the blades turn freely. You want a silky texture with no sizable fruit chunks. Aim for a texture similar to store-bought soft-serve. If you prefer it firmer, transfer to a shallow container and freeze for 20 to 40 minutes. Taste and sweeten: Taste the mixture and add powdered sugar, starting with 1 tablespoon if you prefer less sweetness. Blend for another 10 to 15 seconds to fully incorporate. A small extra pinch of lemon or sugar can balance tart or overly sweet juices. Serve or chill: For immediate soft-serve, scoop into bowls and serve right away. For scoopable texture, transfer to a shallow container, spread evenly, and freeze for 30 minutes. If frozen longer, let sit at room temperature for 3 to 5 minutes before scooping.

Storage Tips

Store any leftovers in an airtight container in the freezer. For best texture, press a piece of parchment directly on the surface to limit ice crystals. Consume within 1 month for optimal flavor. When ready to serve, let the container sit at room temperature for 3 to 5 minutes or pulse briefly in a blender to return to a soft-serve consistency. Do not refreeze multiple times to avoid grainy texture.

Ingredient Substitutions

If pineapple juice is not available, use mango or orange juice, though flavor will shift. Replace coconut milk with almond milk for a milder nutty note, remembering this will thin the texture slightly so you may need a short additional freeze. For extra richness, substitute 1/4 cup full-fat canned coconut milk plus 1/4 cup beverage-style coconut milk. For a lower-sugar option, reduce powdered sugar and use a splash of concentrated pineapple juice if necessary.

Serving Suggestions

Serve in chilled bowls and garnish with toasted coconut flakes, fresh mint, or a drizzle of extra pineapple juice. For a festive presentation, spoon into waffle cones or small glasses and top with chopped macadamia nuts for crunch. Pair with grilled pound cake slices or a light citrus salad for a balanced dessert course.

Cultural Background

Dole whip has its roots in tropical flavors and became iconic through tourist parks and resorts offering pineapple soft-serve. This strawberry riff keeps the spirit of light, fruit-forward frozen treats while honoring the original by using pineapple juice as a sweet-tart backbone. It blends tropical and berry traditions into a modern, home-friendly version.

Seasonal Adaptations

In summer, use extra-ripe fresh strawberries frozen at peak ripeness for the most intense flavor. In cooler months, swap strawberries for frozen raspberries and add a splash of vanilla for warmth. For a festive holiday twist, fold in crushed ginger snap cookies just before serving for a spiced crunch.

Meal Prep Tips

To meal-prep, portion into individual containers and press parchment on the surface; freeze. Thaw briefly at room temperature before serving. If preparing ahead for a party, make the blended mixture and chill in the refrigerator for up to 24 hours, then churn briefly in the blender and transfer to the freezer 30 minutes before guests arrive for best texture.

This simple, vibrant treat has become a small tradition in my home. It requires minimal ingredients, delivers maximum freshness, and invites joyful customization. I hope it becomes a summer staple for you, too—ready for sunny afternoons and unexpected celebrations.