Vegan Strawberry Pineapple Dole Whip

Instructions

Blend the Base: In a high-speed blender or food processor, combine the frozen strawberries and pineapple juice. Blend on high until the fruit is completely broken down and the mixture is smooth.
Creamy Addition: Pour in the vanilla almond milk and your chosen sweetener, if using. Secure the lid and blend again until everything is fully incorporated and has a smooth, creamy, soft-serve consistency.
Adjust Consistency: If the mixture is too thick to blend smoothly, add an additional tablespoon of almond milk at a time until it blends easily.
Serve & Enjoy:
- For a soft-serve texture, scoop directly from the blender into bowls or cones and enjoy immediately.
- For a firmer, scoopable texture (like ice cream), transfer the mixture to a sealed container and freeze for 30-60 minutes before serving.

For the Best Texture: Using frozen fruit is essential—it eliminates the need for ice and creates a thick, frosty base.
Make it Ahead: This whip is best enjoyed fresh but can be stored frozen in an airtight container for up to a week. Let it sit at room temperature for 5-10 minutes to soften before scooping.
Blender Power: A high-powered blender will give you the smoothest results. You may need to stop and scrape down the sides a few times to ensure everything is blended evenly.