A Taste of Sunshine

I first tried this treat on a very hot day. The sun was so bright. I took one sip and felt instantly happier. It was like drinking a strawberry cloud.

This recipe brings that sunny feeling right to your kitchen. It only takes a few minutes to make. Doesn’t that sound like a lovely little escape? What is your favorite happy-day treat?

Why This Simple Recipe Works

You only need three things. Frozen strawberries, a little pineapple juice, and a scoop of vanilla ice cream. The blender does all the hard work for you.

This matters because good food does not have to be complicated. Using frozen fruit means your drink is instantly cold and creamy. It is a small lesson in keeping things simple and joyful.

A Blender Story

My grandson tried to make this once. He was so excited. He forgot to put the lid on the blender. I still laugh at that.

We had pink spots on the ceiling! So please, learn from our mess. Always check that blender lid twice. Have you ever had a funny kitchen mess happen?

The Magic of Frozen Fruit

Using frozen strawberries is the real secret. They make your whip thick and frosty. It feels like a soft-serve ice cream.

Fun fact: Freezing fruit right when it’s picked keeps all its good vitamins. This matters because you are making a treat that is also good for you. You get a big boost of vitamin C with every sip.

Let’s Make It Together

Get your blender ready. Pour in 4 to 6 ounces of pineapple juice. Add two cups of frozen strawberries and your half-cup of ice cream.

Blend it until it is super smooth. Doesn’t that smell amazing? Pour it straight into a glass and enjoy it right away. It is best when it is fresh and cold. Will you be making this for yourself or sharing it with someone?

Ingredients:

Ingredient	Amount	Notes
Pineapple Juice	4-6 ounces	100% juice, such as Dole
Frozen Strawberries	2 cups (9 ounces)
Vanilla Ice Cream	½ cup

My Magical Strawberry Dole Whip

I first tried this treat with my grandson at the park. The sun was so warm. That cool, fruity swirl was just perfect. I came home and knew I had to make my own. This version is so simple and wonderfully creamy. It tastes like a pink cloud from a happy dream.

You only need three things for this bit of magic. Frozen strawberries, a little pineapple juice, and some vanilla ice cream. I always keep these in my freezer for a quick, happy surprise. It makes any afternoon feel a little more special. Doesn’t that sound nice?

Step 1: Get out your trusty blender. Pour in the pineapple juice first. Then add your frozen strawberries and scoops of vanilla ice cream. This order helps everything blend up smoothly. My old blender hums a happy tune when I do this.

Step 2: Put the lid on tight! Now blend it on high. Watch it turn into a smooth, pink cream. If it seems too thick, add a tiny bit more juice. (A hard-learned tip: Don’t add too much juice at once! You can always add more, but you can’t take it out).

Step 3: Once it’s creamy, pour it straight into glasses. We like to use tall, fun ones. This treat is best enjoyed right away. It’s like a soft-serve ice cream made of sunshine. What’s your favorite frozen fruit? Share below!

Cook Time: 5 minutes
Total Time: 5 minutes
Yield: 2 servings
Category: Dessert, Snack

Three Fun Twists to Try

This recipe is wonderful as it is. But it’s also fun to play with! You can make it a little different each time. Here are a few of my favorite ideas for a change.

Tropical Swirl: Add a handful of frozen mango or pineapple chunks. It will taste like a beach vacation.

Berry Blast: Mix in some frozen raspberries or blueberries. You’ll get a beautiful, deep purple color.

Coconut Dream: Use coconut milk instead of pineapple juice. It becomes so rich and tropical.

Which one would you try first? Comment below!

The Perfect Way to Serve It

Presentation makes everything more fun. For a real treat, serve your Dole Whip in a fancy glass. You could top it with a fresh strawberry or a tiny paper umbrella. I still laugh at how much joy a little umbrella brings.

This is lovely with a small, buttery shortbread cookie on the side. For drinks, a fizzy lemonade is perfect for everyone. Grown-ups might enjoy a crisp glass of rosé. The flavors dance together so nicely. Which would you choose tonight?

Keeping Your Dole Whip Dreamy

This treat is best served right away. The magic is in its creamy, soft texture.

You can store any extra in the freezer. Put it in a container with a lid. It will freeze very solid, like ice cream.

To serve it later, let it sit out for ten minutes. I once served it too soon. We had to eat it with spoons like a slushy.

This matters because a little planning saves dessert. You can make a big batch for a hot day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Problems

Is your blend too runny? Add a few more frozen strawberries. This will thicken it right up.

Is it too thick? Just add a splash more pineapple juice. I remember when my grandson made it too thick. We fixed it with more juice.

Not sweet enough for you? A tiny drizzle of honey can help. Getting the texture right builds your cooking confidence. It also makes the flavor perfect. Which of these problems have you run into before?

Your Dole Whip Questions Answered

Q: Is this recipe gluten-free? A: Yes, all the ingredients are naturally gluten-free.

Q: Can I make it ahead? A: You can blend it ahead and freeze it. Remember to let it soften before serving.

Q: What if I don’t have vanilla ice cream? A: You can use frozen yogurt. It will still be very tasty.

Q: Can I double the recipe? A: Yes, just double all the ingredients. Use a big blender.

Q: Any fun extras? A: A little fresh mint on top is lovely. Which tip will you try first?

A Sweet Send-Off

I hope you love this pink, creamy drink. It always makes me think of summer days.

*Fun fact: The original Dole Whip was created for a theme park in 1986.* I would love to see your creations. Your photos always make me smile.

Have you tried this recipe? Tag us on Pinterest! It is so fun to see your kitchen adventures. I am so glad we could cook together today.

Happy cooking! —Grace Ellington.