STRAWBERRY DOLE WHIP
This refreshing Strawberry Dole Whip is fruity, creamy, and perfect for summer. Made with frozen strawberries and coconut milk, it’s a fun, dairy-free treat the whole family can enjoy in minutes.
Ingredients
- 2 cups frozen strawberries
- ½ cup pineapple juice
- ¼ cup canned coconut milk full fat
- 1 –2 tablespoons honey or maple syrup optional
- ½ teaspoon lemon juice optional, for brightness
Instructions
Blend the Ingredients:
- In a high-powered blender or food processor, combine frozen strawberries, pineapple juice, and coconut milk. Add honey or maple syrup if desired.
Process Until Smooth:
- Blend until smooth and creamy, scraping down the sides as needed. Add a splash more juice if the mixture is too thick.
Serve:
- Scoop into bowls or pipe into cones using a piping bag for that swirl effect. Serve immediately for soft-serve texture.
Notes
Make Ahead:
Blend and freeze in an airtight container. Let sit for 10–15 minutes at room temperature before scooping. Customizing the Flavor:
Swap strawberries for mango, raspberries, or a mix of tropical fruits for fun variations. Serving Suggestions:
Top with shredded coconut, fresh strawberries, or a drizzle of chocolate syrup for extra flair. Allergy-Friendly Options:
Use any plant-based milk if coconut isn’t preferred. Sweetener can be omitted for a no-sugar-added version. Storage Tips:
Store in freezer for up to 1 week. Thaw slightly and re-blend for soft texture before serving.
Blend and freeze in an airtight container. Let sit for 10–15 minutes at room temperature before scooping. Customizing the Flavor:
Swap strawberries for mango, raspberries, or a mix of tropical fruits for fun variations. Serving Suggestions:
Top with shredded coconut, fresh strawberries, or a drizzle of chocolate syrup for extra flair. Allergy-Friendly Options:
Use any plant-based milk if coconut isn’t preferred. Sweetener can be omitted for a no-sugar-added version. Storage Tips:
Store in freezer for up to 1 week. Thaw slightly and re-blend for soft texture before serving.