Strawberry Dole Whip Smooth Frozen Dessert (Print version)
A bright, creamy strawberry frozen dessert made in the blender with pineapple juice, coconut milk, and lemon.
# Ingredients:
For the whip
01 -
3 cups (420 g) frozen sliced strawberries
02 -
1 cup (165 g) frozen pineapple chunks
03 -
1/2 cup (120 ml) pineapple juice, plus more only if needed
04 -
1/2 cup (120 ml) canned coconut milk, well shaken
05 -
1 tablespoon (15 ml) fresh lemon juice
06 -
1-2 tablespoons maple syrup or agave, to taste
07 -
Pinch of fine salt
Optional toppings
08 -
Sliced fresh strawberries
09 -
Toasted coconut flakes
10 -
Small pineapple wedges
# Instructions:
01 -
Let the frozen strawberries and pineapple sit at room temperature for 3-5 minutes. They should still be frozen, just not icy-hard.
02 -
Add pineapple juice, coconut milk, lemon juice, maple syrup, salt, frozen strawberries, and frozen pineapple to a high-speed blender.
03 -
Blend on low to start, then increase to high. Stop and scrape the sides as needed until the mixture is thick, creamy, and fully smooth, about 60-90 seconds.
04 -
Taste and add more sweetener if needed. If the blender stalls, add pineapple juice 1 tablespoon at a time, keeping the mixture thick.
05 -
Spoon into chilled bowls right away for soft-serve texture, or freeze in a shallow container for 30-45 minutes for a firmer scoop. Add toppings if using.
# Good to know:
01 -
Best served immediately after blending for the smoothest soft-serve texture.
02 -
Freeze leftovers in a shallow airtight container for up to 1 week.
03 -
Let frozen leftovers soften 10-15 minutes before scooping or re-blending.