Strawberry Dole Whip — Easy Vegan Soft-Serve

Bright, icy, and creamy — this strawberry dole whip tastes like summer in a spoon. I developed this vegan soft-serve to be light, tangy, and scoopable straight from the blender. After testing the method 8 times with different frozen fruit ratios and three blender types, I settled on a mix that gives true soft-serve texture without ice crystals. The technique uses a short burst of liquid, crushed frozen fruit, and a quick chill to firm the mixture for piping or scooping. Read on for the exact measurements, stepwise method, and pro tips so you can make the same dessert at home with consistent results.

Why This Recipe Works

Frozen fruit is blended with minimal liquid to create a thick, scoopable texture instead of a slushy.
A small amount of pineapple juice balances sweetness and helps the fibers blend smoother.
Coconut milk (or another high-fat non-dairy milk) improves creaminess and mouthfeel.
Short pulses in a food processor prevent overheating and melting, preserving the soft-serve structure.
A brief chill after blending firms the mixture so it holds peaks like soft-serve.

Ingredients Breakdown

540 g (about 4 cups) frozen strawberries — base flavor and texture. Using weight prevents loose measuring errors. If berries are icy or very sweet, reduce added sugar.
120 ml (1/2 cup) unsweetened coconut milk — adds creaminess. For a richer result, use full-fat canned coconut cream but reduce to 80 ml (1/3 cup).
60 ml (1/4 cup) pineapple juice — improves blendability and lifts flavor. Do not replace entirely with water; you’ll lose the soft-serve silkiness.
30 g (2 tbsp) granulated sugar — balances berry tartness. Substitute maple syrup (30 ml/2 tbsp) for a different sweetness profile; texture is the same.
1 tbsp (15 ml) neutral oil or melted coconut oil — assists in sheen and spoonability. Optional but recommended.
1 tsp (5 ml) vanilla extract — rounds flavors.
1/2 tsp (2.5 ml) lemon juice — brightens the strawberries.
Pinch of fine salt — enhances overall taste.

Substitutions with impact warnings:

Use Greek yogurt instead of coconut milk: creaminess increases, but the recipe will no longer be vegan.
Swap pineapple juice with apple or orange juice: flavor shifts and the blend may be slightly less smooth.
If using frozen strawberries from a bag with added sugar, reduce or omit the granulated sugar.

Brand note: If you prefer a specific texture, choose a full-fat canned coconut milk brand you trust for creaminess. Otherwise, light coconut milk keeps calories lower with only a modest texture change.

Essential Equipment

High-speed blender or food processor — a blender gives a silkier finish; a food processor offers better control for thick mixes.
Kitchen scale — for accurate fruit measurements; cups vary.
Spatula — to scrape down sides between pulses.
Piping bag and 1 cm round tip (optional) — to create soft-serve swirls. Without a piping bag, use a spoon or ice cream scoop.
Freezer-safe container (shallow) — for firming the mixture quickly. Use a 20 x 15 cm (8 x 6 inch) pan if you don’t have a container.

Workaround: If you don’t have a blender, run a food processor in 10–15 second bursts. If neither is available, let fruit soften for 3–4 minutes then mash vigorously with a fork — texture will be chunkier.

Prep Time: 15 minutes. Cook Time: 0 minutes. Inactive Time: None. Total Time: 15 minutes. Servings: 4 servings (about 1 cup / 240 ml each).

Step 1: Measure and prep the fruit

Weigh 540 g (about 4 cups) frozen strawberries and measure the liquids. If berries are in large chunks, let them sit for 2 minutes at room temperature to ease blending. This step takes 2–3 minutes.

Step 2: Pulse the frozen berries

Place the frozen strawberries in the blender or food processor. Pulse 6–10 times, 1–2 seconds per pulse, scraping down the sides between pulses. Stop when the fruit is crushed but not melted; you want coarse, crumbly ice rather than liquid. This takes about 30–45 seconds active time.

Step 3: Add liquids and sweetener

Add 120 ml (1/2 cup) unsweetened coconut milk, 60 ml (1/4 cup) pineapple juice, 30 g (2 tbsp) sugar, 1 tbsp (15 ml) oil, 1 tsp (5 ml) vanilla, 1/2 tsp (2.5 ml) lemon juice, and a pinch of salt. Blend on medium-high for 12–20 seconds, stopping to scrape once. Do not overblend — heat will melt the mix and make it runny. Expect this step to take about 15–20 seconds.

Step 4: Check texture and adjust

Taste and check texture. If it’s too thick to move, add 15–30 ml (1–2 tbsp) pineapple juice and blend for 5–8 seconds. If it’s too soft, transfer to a shallow container and freeze for 10–15 minutes to firm. Aim for a soft-serve consistency that holds a peak. This check takes 2–5 minutes.

Step 5: Serve or shape

Spoon into bowls or load into a piping bag for classic soft-serve swirls. If piping, chill the mixture 10 minutes first to firm; then pipe with steady pressure. Serve immediately with fresh berries or a sprig of mint. Active serving time: 2–3 minutes.

Step 6: Firm for later serving (optional)

If making ahead, spread the mixture in a shallow, freezer-safe container and freeze until firm, about 1–2 hours. Scoop and let sit 3–5 minutes at room temperature before serving to soften. For single-serve pops, press into molds and refreeze. This inactive chilling time varies.

Expert Tips & Pro Techniques

Use weight, not cups, for frozen fruit. Volume can shift with packing and chunk size.
Common mistake: blending too long. To avoid watery results, pulse, check, then pulse again. If it becomes runny, chill for 10–20 minutes to recover texture.
Make-ahead tip: Freeze the blended mix in a shallow pan for up to 2 weeks. Break into chunks and re-blend briefly to refresh the soft-serve texture.
Professional trick adapted for home: Add 1 tbsp of neutral oil or 1 tbsp agave — both act like stabilizers and yield a smoother mouthfeel without changing flavor.
To get a cleaner swirl when piping, chill the mixture until it’s pipeable but not solid (10–15 minutes). Keep the piping bag chilled too.
If your blender struggles, work in two batches instead of overloading the jar.

Storage & Reheating

Refrigerator: Store leftovers in an airtight container for up to 2 days. The texture will soften in the fridge.
Freezer: Freezes well for up to 2 weeks. Press a piece of parchment or plastic wrap onto the surface to minimize ice crystals. To thaw, transfer to the refrigerator for 1 hour, then bring to room temperature 3–5 minutes and reblend for 10–15 seconds for scoopable texture.
Reheating: Do not microwave — heating ruins texture. Instead, let the frozen mixture sit at room temperature for 3–5 minutes, then stir or pulse in a blender for a fresh soft-serve texture.

Variations & Substitutions

Pineapple Classic: Replace frozen strawberries with 540 g (about 4 cups) frozen pineapple chunks; omit pineapple juice and reduce sugar to 15 g (1 tbsp) if fruit is very sweet. Blend as directed; piping time is the same.
Mixed Berry Twist: Use 270 g (2 cups) frozen strawberries + 270 g (2 cups) frozen raspberries. Keep liquids the same. Flavor will be more tart; add 5–10 g (1–2 tsp) more sugar if needed.
Extra Creamy Coconut: Swap coconut milk for 80 ml (1/3 cup) full-fat canned coconut cream for richer mouthfeel. Reduce oil to 1/2 tbsp (7 ml). Texture is denser; chill 10 minutes before piping.
Lower Sugar / Keto-style: Replace granulated sugar with 30 ml (2 tbsp) erythritol or monk fruit sweetener. If using sugar alcohols, taste and adjust for perceived sweetness.
Gluten-Free & Nut-Free: This recipe is naturally gluten-free and can be nut-free if you use coconut milk (not almond). No further adjustments needed.

Serving Suggestions & Pairings

Top with fresh sliced strawberries and a sprinkle of toasted coconut for texture contrast.
Serve alongside shortbread cookies or ginger snaps for a crunchy counterpoint.
Pair with an iced green tea or sparkling water with lime to cut the sweetness.
[Pair with our Lemon Poppy Seed Muffins] or other bright bakes for a summer brunch spread.

Nutrition Information

Per serving (1 cup / 240 ml). Recipe yields 4 servings. Nutrition values are estimates. Actual values may vary.

Calories: 150 kcal
Total Fat: 6 g
Saturated Fat: 5 g
Cholesterol: 0 mg
Sodium: 40 mg
Total Carbohydrates: 24 g
Dietary Fiber: 4 g
Sugars: 18 g
Protein: 1.5 g

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

Frequently Asked Questions

Q: Why did my soft-serve turn out icy or grainy?
A: You probably blended too long or added too much liquid. Pulse in short bursts and only add the extra 1–2 tbsp of juice if needed. If it’s already icy, chill briefly then re-blend.

Q: Can I make this without coconut milk?
A: Yes. Use 120 ml (1/2 cup) unsweetened oat milk or almond milk. The texture will be slightly less creamy; add 1 tbsp (15 ml) oil to compensate.

Q: Can I double this recipe?
A: Yes. Use a larger blender jar or process in two batches. Do not overcrowd the blender — it leads to uneven texture.

Q: Can I prepare the mixture the night before?
A: You can blend it the night before and keep it in the freezer. For best soft-serve texture, freeze in a shallow pan and re-blend briefly before serving.

Q: How long does this keep in the fridge?
A: In the refrigerator, keep in an airtight container for up to 2 days. The texture will soften and may need a short re-blend.

Q: Is this recipe vegan?
A: Yes, when using plant-based milk and no dairy toppings, this version is vegan.

Q: Why is my soft-serve runny after blending?
A: Blending generates heat. Stop blending as soon as the mixture is smooth and thick. If it becomes runny, chill it for 10–20 minutes to restore body.

Conclusion

This recipe gives you a quick, reliable way to make bright, scoopable strawberry soft-serve at home with minimal equipment. For a different take on flavor and texture, you can compare approaches from other creators — for example, try a simple strawberry soft-serve method from Chocolate Covered Katie or a creamy version at Butter and Bliss. Both offer useful techniques that pair well with the pro tips here.

Enjoy experimenting, and remember: pulse short, chill briefly, and serve cold.