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Strawberry Dole Whip

Strawberry Dole Whip is a homemade, airy strawberry soft serve made by freezing then blending frozen fruit until smooth and fluffy. This dairy-free (coconut cream) style creates a pale pink, glossy swirl that pipes like classic soft serve.
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Prep Time 10 minutes
freezing 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Dole Whip base
  • 4 cup frozen strawberries
  • 0.5 cup full-fat coconut cream Use heavy cream instead if not dairy-free.
  • 3 tbsp honey Substitute maple syrup if preferred.
  • 2 tbsp fresh lemon juice
  • 0.5 tsp vanilla extract
  • 0.25 salt Pinch.
  • 1 fresh strawberries for garnish

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Freeze the strawberries
  1. Spread the frozen strawberries on a sheet pan and freeze until completely solid, at least 2 hours, so they blend without melting.
  2. Keep the remaining frozen strawberries in the freezer while you prep equipment to maintain an icy, soft-serve texture.
Blend to soft-serve texture
  1. Add the completely frozen strawberries to a high-powered blender or food processor, start on low, then increase to high until broken down.
  2. Pour in the coconut cream or heavy cream while blending, then add honey or maple syrup, fresh lemon juice, vanilla extract, and salt.
  3. Blend until completely smooth and fluffy, stopping to scrape down the sides to prevent frozen chunks, then blend again until thick and creamy like soft serve.
  4. If the mixture is too thick to blend smoothly, add 1-2 tablespoons more cream and blend briefly until it becomes pipeable and airy.
Pipe and serve
  1. Transfer the strawberry mixture to a piping bag fitted with a large star tip for a tall, ridged swirl.
  2. Pipe into cups or cones in a tall swirl and serve immediately, then garnish with fresh strawberry for a vivid final touch.

Notes

For the creamiest, most pipeable texture, freeze the strawberries until truly solid (2+ hours) and serve immediately after blending. Store leftovers in a covered container in the freezer for up to 1 week; re-blend briefly to soften. Freezing changes the texture but works—use within a week for best results. For a dairy-free version, use full-fat coconut cream; for a richer, more traditional taste, swap in heavy cream.