Strawberry Dole Whip Recipe — Easy Vegan Soft-Serve

Bright, cold, and wildly scoopable — this Strawberry Dole Whip is tangy, creamy, and ready in about 10 minutes. After testing this version eight times with different frozen-fruit ratios and coconut milks, I settled on a balance that gives a soft-serve texture without an ice-crystal finish. I developed and perfected the technique while recipe-testing for small food events, so the method is tuned for consistent results at home.

This recipe stands out because it uses only frozen fruit and a little coconut for richness — no ice cream maker, no churning. The result is a dairy-free, kid-friendly frozen dessert that tastes fresh and bright, with a texture you can pipe or scoop. Read on for the ingredient logic, exact measurements, step-by-step instructions, and smart make-ahead tips so you can serve perfect swirls every time.

Why This Recipe Works

Using mostly frozen strawberries provides pure fruit flavor and natural structure when blended into a soft-serve texture.
A small amount of full‑fat coconut milk (or coconut cream) adds fat for mouthfeel without overwhelming the berry flavor.
Freezing the fruit in uniform pieces and letting the blender pulse slowly prevents heat buildup and ice crystals.
A touch of sweetener balances strawberry tartness and helps the mixture stay soft at serving temperature.
Cold blades, brief blending, and scraping preserve air and create a creamy, pipeable texture.

Ingredients Breakdown

450 g (4 cups) frozen strawberries — The base flavor and structure. Use unsweetened if possible. If strawberries are large, quarter them before freezing for more even blending.
120 ml (1/2 cup) canned full‑fat coconut milk — Adds richness and prevents the mixture from freezing rock hard. If you use a lighter coconut beverage, the result will be less creamy.
30 ml (2 tbsp) maple syrup or agave — Balances tartness. You can use granulated sugar (30 g / 2 tbsp) but it dissolves less readily in cold blends.
1 tsp (5 ml) pure vanilla extract — Rounds the flavor without adding sweetness.
Pinch fine salt (about 1/8 tsp / 0.5 g) — Enhances berry flavor.
Optional: 1 small frozen banana (100 g) for extra creaminess — Banana adds natural sweetness and a richer texture; it will shift the flavor slightly toward banana.

Substitutions and impact:

Coconut milk: You can substitute full-fat coconut cream (same quantity) for even richer texture, but it increases saturated fat. Using a lighter coconut or nut milk will make the whip less creamy and more icy.
Sweeteners: Honey (not vegan) or a neutral syrup work. Reducing the sweetener keeps the dessert tarter and more fruit-forward.
Strawberries: Substitute frozen raspberries for a tarter, seedier texture. If using fresh strawberries, chop and freeze them first — do not blend warm fresh fruit.

Brand notes: If texture is critical, use canned full‑fat coconut milk (not the drink carton). Canned versions give a more stable creaminess.

Essential Equipment

High-speed blender or food processor — A high-speed blender makes the creamiest texture. If you only have a food processor, pulse in shorter bursts and scrape often.
Rubber spatula — For scraping down the bowl between pulses.
Measuring cups and spoons and a kitchen scale — I recommend weighing the strawberries for consistent texture: 450 g (4 cups).
Freezer-safe container if you plan to freeze between servings.
Optional: piping bag and star tip for a swirled presentation.

If you don’t have a high-speed blender, chill the blades in the freezer for 10 minutes before starting and work in smaller batches.

Prep time: 10 minutes. Cook time: 0 minutes. Inactive time: None. Total time: 10 minutes. Servings: 4 (about 1 cup / 240 ml per serving).

Step 1: Measure and prepare the fruit

Place 450 g (4 cups) frozen strawberries and the optional frozen banana (100 g / 1 small banana) on the counter for 2–3 minutes to take off the hardest chill. This brief rest prevents the blender from stalling. If your strawberries are in a large block, run cold water on the bag for 10 seconds and break into pieces.

Step 2: Add coconut milk and flavorings

Pour 120 ml (1/2 cup) canned full‑fat coconut milk into the blender with 30 ml (2 tbsp) maple syrup, 1 tsp (5 ml) vanilla, and a pinch (about 1/8 tsp / 0.5 g) salt. This ratio keeps the mix thick. If you want a lighter texture, add another 15–30 ml (1–2 tbsp) coconut milk, but do so sparingly.

Step 3: Pulse then blend

Start on low power with short pulses: 10–12 one-second pulses to break up shards, then 3–4 bursts of 5–8 seconds. Stop and scrape the sides with a rubber spatula between bursts. Do not run the blender continuously for long periods — heat from the motor will melt the fruit and cause a slushy instead of soft-serve.

Step 4: Finish to soft-serve texture

Blend on medium-high in 3–5 second bursts until the mixture is smooth and creamy with soft peaks, about 20–35 seconds of total blending time depending on your machine. The texture should be like soft-serve ice cream — scoopable and able to hold a piped swirl. If the mix is too thick, add 15 ml (1 tbsp) coconut milk at a time and pulse.

Step 5: Serve immediately or firm up

Serve straight from the blender for the softest texture. For firmer swirls, transfer to a shallow container and freeze for 10–20 minutes until pipeable. To store, press a sheet of parchment onto the surface to prevent ice crystals and seal with a lid.

Expert Tips & Pro Techniques

Chill your blade and jar: Put the blender pitcher and blade in the freezer for 10–15 minutes before starting to minimize melting from blade heat.
Common mistake — overblending: If you blend too long you’ll end up with a slushy. Use short bursts and scrape frequently to keep control.
Texture tuning: Want a lighter, airier whip? Add 30–60 ml (2–4 tbsp) of chilled pineapple juice and pulse — the acid helps the structure and adds brightness.
Make‑ahead: You can make a scoopable batch and freeze it in a shallow container for up to 2 weeks. Thaw in the fridge 20–30 minutes, then re-blend briefly to refresh texture.
Professional trick adapted for home: To get stable piped swirls, chill a pastry bag and metal tip for 10 minutes, then fill and pipe immediately. Slightly firmer texture (10–15 minutes in freezer) helps the swirls hold.
Serving for kids: Reduce the sweetener to 1 tbsp (15 ml) if serving young children — the fruit provides plenty of flavor.

Storage & Reheating

Refrigerator: This dessert is best fresh and does not require refrigeration. If you have leftovers, keep them in an airtight container in the freezer. Do not store in the fridge at refrigerator temperature — it will melt.
Freezer: Freeze in a shallow, airtight container for up to 2 weeks. Press a piece of parchment or plastic wrap directly onto the surface to limit ice crystal formation.
Thawing & reheating: Thaw in the refrigerator for 20–30 minutes, then spoon into a blender and pulse briefly (3–5 seconds) to restore a creamy texture. Avoid microwaving — it melts unevenly.

Variations & Substitutions

Strawberry-Pineapple Dole Whip: Replace one cup (150 g) of frozen strawberries with 150 g (1 cup) frozen pineapple for a brighter, slightly tangier whip. Keep coconut milk the same.
Reduced-fat / lower-calorie: Use 120 ml (1/2 cup) unsweetened almond or oat milk instead of canned coconut milk, and increase frozen banana to 150 g (1–1/4 bananas) for creaminess. Expect a thinner texture and slightly icier finish.
Sugar-free version: Replace maple syrup with a liquid erythritol blend (30 ml / 2 tbsp) or omit sweetener entirely. Taste before serving since sweetness perception changes when cold.
Gluten-free and nut-free: This recipe is naturally gluten-free. Use coconut milk or oat milk if avoiding nuts.
Party-sized batch: Double everything and blend in two batches. See FAQ for scaling tips.

Serving Suggestions & Pairings

Garnish with a sprig of fresh mint and a few sliced fresh strawberries for color and contrast.
Pair with buttery shortbread cookies or coconut macaroons to add crunch.
Serve alongside a cold sparkling lemonade or a tall iced rooibos tea to cut richness.
Try pairing with our [Garlic Roasted Potatoes] for a contrast of savory and sweet (internal link opportunity).

Nutrition Information

Per serving (1 cup / 240 ml), yields 4 servings total.

Calories: 120 kcal
Total Fat: 12 g
Saturated Fat: 10 g
Cholesterol: 0 mg
Sodium: 35 mg
Total Carbohydrates: 16 g
Dietary Fiber: 3 g
Sugars: 11 g
Protein: 1 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my Dole Whip turn out icy rather than creamy?
A: The most common cause is overblending or using too little fat. Blend in short bursts and use at least 120 ml (1/2 cup) canned full‑fat coconut milk. Also ensure the fruit is frozen in small, evenly sized pieces.

Q: Can I make this without coconut milk (no coconut flavor)?
A: Yes. Substitute 120 ml (1/2 cup) unsweetened oat or almond milk and add one small frozen banana (100 g) for creaminess. The texture will be slightly less rich but still enjoyable.

Q: Can I double or triple this recipe for a crowd?
A: Yes. Double or triple the ingredients but blend in batches rather than all at once to ensure even texture and avoid straining your blender motor.

Q: Can I prepare this the night before?
A: You can blend it and then firm it in the freezer for up to 2 weeks. For best texture, thaw in the fridge 20–30 minutes and re-blend briefly before serving. Avoid leaving it thawed overnight in the fridge.

Q: How long does Strawberry Dole Whip keep in the freezer?
A: Frozen in an airtight container, it keeps well for up to 2 weeks. Press parchment on the surface to prevent ice crystals. After 2 weeks texture and flavor begin to decline.

Q: Can I use fresh strawberries instead of frozen?
A: Fresh strawberries must be chopped and frozen solid before blending. Blending fresh, unfrozen fruit will produce liquid rather than soft-serve.

Q: Is this recipe vegan?
A: Yes, with maple syrup or agave and canned coconut milk this recipe is fully vegan.

Conclusion

If you want to explore another home-tested take, try Chocolate Covered Katie’s strawberry Dole Whip recipe for a lighter, naturally sweet version. For more inspiration and presentation ideas, see Butter and Bliss’ Strawberry Dole Whip.

Enjoy your swirls — and remember that small tweaks to frozen-fruit ratios and a brief blending rhythm are the real keys to perfect, scoopable homemade Dole Whip.