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Strawberry Dole Whip

Strawberry Dole Whip is a homemade, airy strawberry soft serve made by freezing strawberries and blending them into a thick, glossy, soft-serve texture. Pipe a tall pink swirl into cones or cups for a Disney copycat frozen dessert with vivid strawberry flavor.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Dole Whip base
  • 4 cup frozen strawberries Freeze until completely solid for the right soft-serve texture.
  • 0.5 cup full-fat coconut cream or heavy cream Use coconut cream for dairy-free soft serve; add more only if the blend is too thick.
  • 3 tbsp honey or maple syrup Sweeten to taste; maple syrup keeps it dairy-free.
  • 2 tbsp fresh lemon juice Adds brightness and helps the flavor pop.
  • 0.5 tsp vanilla extract For rounded sweetness.
  • 0.25 salt Just a pinch to balance the fruit.
  • 1 fresh strawberries for garnish Optional but recommended for vivid color at serving.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Freeze
  1. Spread the frozen strawberries on a sheet pan and freeze until completely solid, at least 2 hours, for a fluffy, soft-serve result.
Blend into soft serve
  1. Blend the completely frozen strawberries in a high-powered blender or food processor, starting on low and increasing speed until smooth.
  2. Add coconut cream, honey (or maple syrup), lemon juice, vanilla extract, and salt while blending, then continue blending until completely smooth and fluffy, stopping to scrape down the sides.
  3. Check thickness and blend again; the mixture should be thick and creamy like soft serve, and if too thick add 1-2 tablespoons more cream to reach piping consistency.
Pipe and serve
  1. Transfer the strawberry mixture to a piping bag fitted with a large star tip.
  2. Pipe into cups or cones in a tall swirl and serve immediately, then garnish with fresh strawberries.

Notes

For the best airy texture, keep the strawberries fully frozen before blending and pipe right away so the swirl holds. Store leftovers in the freezer in a sealed container for up to 1 week; let stand 3–5 minutes before serving and re-blend briefly if needed. Dairy-free swap: use full-fat coconut cream instead of heavy cream.