This Strawberry Dole Whip is a simple, joyful frozen treat that quickly became a warm-weather favorite in my kitchen. I first stumbled on the idea while cleaning out my freezer: a bag of frozen strawberries and a half-empty bottle of pineapple juice waiting to be used. I blended them together on impulse and was surprised by how the bright strawberry notes and tropical pineapple married into a soft-serve-like texture without any ice cream base. It felt like a scoop of sunshine—light, fruity, and just sweet enough.

What makes this version special is how adaptable it is: use unsweetened coconut milk for a dairy-free, tropical edge, or swap in any milk you prefer for a creamier finish. The lemon juice lifts the fruit flavors and the powdered sugar gives you control over sweetness. We often make a double batch for small dinner parties and watch it disappear fast—kids love the sorbet texture and adults appreciate the clean fruit-forward flavor. It’s an everyday treat that tastes like something you’d buy at a seaside stand but is healthier and ready in minutes.

Ingredients

• Frozen strawberries (2 cups): Look for whole berries in the freezer section rather than pre-sliced to preserve texture; local-brand frozen berries or "Great Value" style options work well and deliver bright color and flavor.
• Pineapple juice (1/2 cup): Use 100% pineapple juice for natural sweetness and acidity; Dole or similar brands provide consistent flavor that pairs beautifully with strawberries.
• Unsweetened coconut milk (1/2 cup): Choose beverage-style coconut milk for lightness; canned full-fat coconut milk will make a richer swirl but isn't necessary for a silky texture.
• Lemon juice (1 tablespoon): Freshly squeezed is best—this brightens the mixture and balances the sweetness without becoming tart.
• Powdered sugar (2 tablespoons): Dissolves easily and prevents grittiness; adjust to taste and consider less if using sweetened juice.

Instructions

Prep the fruit and liquid: 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. Using similar temperature liquids prevents the blender from stalling—if the fruit is rock-solid, let it sit 5 minutes to loosen slightly. Blend to a smooth texture: Start the blender on low to break up the berries, then increase to high for 30–45 seconds until silky. Stop and scrape down the sides with a spatula as needed. If the blender struggles, pulse with a small splash more pineapple juice. Look for a glossy, soft-serve consistency with no large fruit chunks. Taste and adjust sweetness: Sample the mixture and add 2 tablespoons powdered sugar if you like it sweeter. Blend another 10–15 seconds to fully incorporate. The lemon should make the fruit flavors pop; add a pinch more sugar if juice is very tart. Serve or firm up: For immediate soft-serve, scoop into bowls and enjoy. For a firmer, scoopable texture, transfer to a shallow container and freeze for 30 minutes. If frozen longer, let sit at room temperature 5 minutes before scooping to soften.

Storage Tips

To preserve texture and flavor, freeze the mixture in a shallow, airtight container: glass or BPA-free plastic works well. Press a piece of parchment directly on the surface before sealing to minimize ice crystals. Store for up to one month; beyond that, taste and texture degrade. When ready to serve, remove from the freezer and let sit 3–5 minutes at room temperature for easy scooping. For single-serve portions, freeze in silicone muffin cups and pop out as needed—this reduces repeated thawing and refreezing that causes large crystals.

Ingredient Substitutions

If you don’t have coconut milk, swap with any milk of choice: oat milk gives a neutral creaminess, almond milk keeps it lighter, and full-fat dairy milk produces the richest texture. For sugar alternatives, use 1–2 tablespoons of maple syrup or honey (if not vegan) and reduce pineapple juice slightly to compensate for added liquid. If berries are the wrong texture, use frozen raspberries or a mixed berry blend. For an extra tropical twist, replace half the strawberries with frozen mango for a silkier mouthfeel.

Serving Suggestions

Serve in chilled ramekins or small bowls with a sprig of fresh mint for contrast and a lemon zest curl for brightness. Pair with toasted coconut flakes, chopped macadamia nuts, or granola for crunch—place toppings on the side so guests can customize. This treat works equally well as a palate cleanser between courses, a light dessert after a citrusy dinner, or a festive pink option at brunch. For a boozy adult version, drizzle a teaspoon of rum over the top before serving.

Cultural Background

The original soft-serve-style pineapple treat, often called Dole Whip, traces its popularity to tropical-theme parks and Hawaiian-inspired refreshments, where pineapple’s acidity and sweetness are celebrated. This strawberry variation borrows the technique—pureeing frozen fruit into a creamy texture—while highlighting local berry flavors. It’s part of a broader tradition of fruit-based frozen desserts in many cuisines, from Italian sorbetti to Latin American paletas, all emphasizing seasonal fruit and simple preparation.

Seasonal Adaptations

In summer, use fresh-picked berries frozen at peak ripeness for the best flavor; in winter, frozen berries are ideal because they’re flash-frozen at peak. For a fall twist, add a small pinch of ground ginger and swap lemon for orange juice to echo warming spices. Around holidays, top with pomegranate arils or a drizzle of warmed berry compote. For spring brunches, serve alongside lemon-scented pound cake or atop waffles for a fruity contrast.

Meal Prep Tips

To streamline prep for a week of desserts, double the recipe and freeze in individual airtight containers. Label with date and portion size. For quick serving, transfer a portion to the refrigerator for 10–15 minutes before scooping; this short thaw helps restore scoopable texture without becoming soupy. Carry small tubs to picnics in a cooler with ice packs, and bring toppings separately to finish at the table.

This Strawberry Dole Whip is proof that simple ingredients and a good blender can produce something delightful. Whether you’re making a quick treat for the kids, entertaining friends, or craving a light dessert, this recipe adapts easily—make it yours, play with flavors, and enjoy the bright results at home.