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Strawberry Dole Whip

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This Strawberry Dole Whip recipe is one of the easiest summer desserts you can make!  We’ve made the iconic Pineapple Dole Whip, and now we are rounding out the theme park lineup with the strawberry version.  Imagine this perfectly refreshing dessert without having to buy a theme park pass!

Small bowl of strawberry dole whip

The Dole Whip

When you hear the word ‘Dole’, one would automatically think of pineapple.  And rightfully so.  However, there is no pineapple in this strawberry dole whip.  But I’m not going to question naming conventions or branding.  Kind of like how we call all tissues ‘Kleenex’ when maybe they aren’t the actual brand.  The name works and I’m sticking with it!

Perfect Frozen Summer Treat

There are a few things in my recipe repertoire that I dare to call ‘perfect’ or ‘the best’.  However, this strawberry whip is the closest thing to perfect when you think of frozen summer desserts.  First, it tastes like nothing else than strawberries.  The other ingredients are there just to enhance the natural sweetness of the strawberry. 

Second, it is one of the easiest recipes I have ever made.  With only 5 ingredients – and yes, I am counting the salt – you throw everything in a blender and you’re done!  The result is a smooth and frozen dessert like you’ve never had.  It isn’t a smoothie.  It isn’t a sorbet.  There is just something magical about how it turns out and the taste that it is in a class all its own.  Which is probably why it is iconic to the Magic Kingdom!

Two bowls of homemade strawberry dole whip

Making The Strawberry Dole Whip

We’ve made the Pineapple Dole Whip.  And this recipe is no different in technique with its strawberry cousin.  Truly the only difference from one recipe to the next is the frozen fruit of choice.  

Making this super easy summer treat is just that, easy!  You probably already have all the ingredients in your pantry and freezer, and all you have to do is blend them up.  That’s it.  There is no chilling time needed and there are no fancy techniques.  However, before I get ahead of myself and say that, you can get a little fancy.  Transfer the whip to a piping bag to pipe out swirls – as it came straight from an ice cream machine!

Homemade dole whip in a small bowl

Other Whip Flavors

So now that we know just how easy it is to ‘whip’ (see what I did there 🙂 ) up a delicious frozen dessert, why not try other flavors?  How about mango, blueberry, raspberry, or even peach?!  Great, now I have a list of recipes to make!  But I digress …

A Tip on The Frozen Whip

If you do have any leftovers (not sure why you would!), you can freeze the strawberry whip.  I put mine in a Tupperware lined with plastic wrap – that way you can cover the top of the whip before you put the lid on to avoid ice crystals.  

If you do freeze the whip, I do recommend letting it thaw a little before serving.  It does freeze up solid but will thaw back to its original consistency.  

Now all that said, go make yourself a dole whip!  And just think how great it will feel to not have to find a parking spot, buy a theme park pass, stand in line, fight with crowds … etc., etc., 🙂

Frozen strawberry dessert in a small bowl

Strawberry Dole Whip

Yield: 2 Servings
This Strawberry Dole Whip recipe is one of the easiest summer desserts you can make!  We've made the iconic Pineapple Dole Whip, and now we are rounding out the theme park lineup with the strawberry version. 
Prep10 mins
Cook0 mins
Total10 mins

Ingredients

  • 2 cups frozen strawberries
  • 1/4 cup unsweetened canned coconut milk - or milk of your choice
  • 2 tablespoons powdered sugar
  • pinch salt
  • 3 teaspoons lemon juice

Instructions

  • In a blender or food processor, combine all the ingredients and blend until smooth. To serve, spoon into serving dishes, or transfer dole whip to a piping bag and pipe out swirls – to mimic ice cream swirls!
  • Any leftovers can be stored in an airtight container in the freezer. The mix will freeze solid and let thaw slightly before serving.
Course: Dessert
Cuisine: American
Author: Erin Cernich
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