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Raspberry Dole Whip

A bright, icy Raspberry Dole Whip is the kind of dessert that feels like summer in a cup—vibrant, tangy, and impossibly easy to make. This recipe turns frozen berries and pineapple into a soft-serve–style treat with just a splash of coconut (or almond) milk and a whisper of vanilla. If you love simple, fruit-forward desserts, it’s the quickest way to get that creamy, scoopable texture at home—no special machines required. For a different fruity twist, check out this lemon-raspberry bake for inspiration: lemon-raspberry cottage cheese bake recipe.

Why make this recipe

If you’re tired of heavy, sugar-laden desserts or of waiting in long lines for theme-park soft serve, this Raspberry Dole Whip is the perfect at-home solution because it offers intense fruit flavor, a creamy soft-serve texture, and minimal cleanup. It’s fast enough for weeknight dessert, flexible for dietary needs, and bright enough to serve at summer gatherings or to cool you off after an afternoon in the sun.

Step-by-Step Guide to Making Raspberry Dole Whip

Ingredients:

2 cups frozen raspberries
1 cup frozen pineapple
1 cup coconut milk or almond milk
1 tablespoon maple syrup or honey (optional)
1 teaspoon vanilla extract

Directions:

In a blender, combine the frozen raspberries, frozen pineapple, coconut milk, maple syrup (if using), and vanilla extract.
Blend until smooth and creamy, scraping down the sides as needed.
Taste and adjust sweetness if necessary.
Serve immediately for a soft-serve texture or freeze for 1-2 hours for a firmer consistency.
Enjoy your refreshing Raspberry Dole Whip!

How it works, step by step (tips and technique)

Choosing the frozen fruit: Using frozen raspberries and pineapple creates the frozen base that mimics soft-serve without ice crystals. Raspberries provide vibrant color and tartness while pineapple adds natural sweetness and a silkier mouthfeel because of its sugars and fibers.
Liquid ratio and texture: One cup of coconut or almond milk is enough to make the mixture blend smoothly but still hold volume; add it a tablespoon at a time if your blender struggles. Coconut milk gives a richer, slightly tropical note, while almond milk keeps things light and mildly nutty.
Sweetness: The recipe includes an optional tablespoon of maple syrup or honey. Taste after blending; if your raspberries and pineapple are particularly tart, a little sweetener balances flavor without masking the fruit.
Blending tips: Use a high-speed blender if possible. If your blender is low-powered, let the fruit sit for 1–2 minutes to soften slightly, or pulse and scrape frequently to avoid overheating the motor. Pulse first to break the frozen chunks, then blend continuously to create a smooth, soft-serve texture.
Serving texture: For an immediate soft-serve, serve straight from the blender. For spoonable scoops, transfer to a shallow container and freeze 1–2 hours (stir once halfway through) to firm up. Let it sit for 5–10 minutes at room temperature before scooping if it becomes too hard.

Why these ingredients matter

Raspberries: Provide bright acidity and color; they’re lower in sugar than many fruits, which is why a bit of pineapple (or optional sweetener) helps balance the profile.
Pineapple: Acts like the natural sweetener and creamer—its fiber and sugar help smooth the texture and support the raspberry’s tartness.
Coconut/almond milk: Both are dairy-free, keeping the dessert vegan-friendly and light; coconut milk will give more body and a subtle tropical note, while almond milk is milder and less caloric.
Maple syrup/honey and vanilla: Optional but recommended if you prefer it sweeter and rounder in flavor. Vanilla extract harmonizes the fruit acids and gives a “soft-serve” familiarity.

Best Way to Store Raspberry Dole Whip

Refrigerator (short-term): If you plan to eat leftovers within a few hours, store in an airtight container in the refrigerator for up to 6–8 hours at 36–40°F (2–4°C). Texture will be more melty and less frozen.
Freezer (longer-term): For firmer scoops later, freeze in an airtight, freezer-safe container at 0°F (-18°C) for up to 1–2 weeks. Note that the texture will harden; thaw at room temperature for 5–15 minutes and stir or re-blend briefly to restore creaminess.
Temperature note: Avoid repeated thawing and refreezing, which causes ice crystals and degrades texture.

Serving Ideas for Raspberry Dole Whip

Classic cup: Scoop or spoon the soft-serve into chilled dessert cups and garnish with fresh raspberries and a mint sprig. The contrast between warm hands and cold treat makes it feel like a true soft-serve experience.
Cone or waffle bowl: For a nostalgic touch, serve in a sugar cone or waffle bowl and sprinkle lightly with toasted coconut or chopped pistachios for crunch.
Float version: Pour chilled sparkling water, ginger ale, or lemon-lime soda into a tall glass and top with a scoop of Raspberry Dole Whip for a fizzy float—refreshing and playful.
Layered parfait: Build a parfait with granola, Greek yogurt (or coconut yogurt for dairy-free), and scoops of Raspberry Dole Whip for breakfast-style indulgence.
Cocktail or mocktail topper: Add a scoop to a glass of Prosecco or a nonalcoholic sparkling rosé for an effervescent dessert drink. For a mocktail, use sparkling water and a squeeze of lime.

Tips to Make Raspberry Dole Whip

Q: How do I prevent the mixture from being grainy?
A: Use fully frozen fruit and a high-speed blender, and blend in short bursts, scraping down the sides until silky. If graininess persists, add a tablespoon of the chosen milk and blend again.

Q: My blender is struggling — any hacks?
A: Let fruit sit for 2–3 minutes to soften slightly, chop the frozen pineapple into smaller pieces before freezing, or blend raspberries and milk first to form a base, then add pineapple in pulses.

Q: How can I make this creamier without dairy?
A: Use full-fat canned coconut milk instead of almond milk, or add 2 tablespoons of unsweetened coconut cream for richness. A tablespoon of avocado can also increase creaminess without impacting flavor.

Variation (if any)

Berry swap: Replace the raspberries with frozen strawberries or a mixed berry blend for a sweeter, more familiar soft-serve flavor. Keep the pineapple to maintain texture, or swap for mango to boost creaminess.

Another way: If you’d like a more tropical, sorbet-like Dole Whip, use frozen mango plus pineapple, add a splash of lime, and omit sweetener—this yields a milder, sun-soaked profile that pairs beautifully with toasted coconut flakes and pineapple wedges.

How to adapt for diets and ages

Vegan and dairy-free: Use coconut or almond milk and maple syrup rather than honey. This recipe is naturally vegan-friendly when those swaps are made.
Kid-friendly: Keep the mixture slightly sweeter and slightly softer; serve in small cups with colorful spoons. The recipe uses whole frozen fruits, so it’s a good way to sneak vitamins into a dessert.
Low-sugar: Use unsweetened almond milk and omit any added sweetener; choose sweeter pineapple and ripe fruit to naturally balance tartness. A dash of stevia or monk fruit sweetener can be used if desired.

FAQ

Q: Can I use fresh fruit instead of frozen?
A: Fresh fruit will work, but you’ll need to add more ice to achieve soft-serve texture, or pre-freeze the fresh fruit in chunks. For best results, use fully frozen raspberries and pineapple.

How long will leftovers keep?
Leftovers stored in the freezer will keep for up to 1–2 weeks at 0°F (-18°C). In the fridge expect the texture to become soft and melting within 6–8 hours.

Q: Can I make this in a food processor?
A: Yes. A food processor can work—pulse to break frozen chunks and then process continuously until smooth. You may need to stop and scrape more frequently.

Is there any special equipment needed?
No special equipment is required, though a high-speed blender offers the best texture. A sturdy food processor or an immersion blender with a tall jar can be used as substitutes.

Q: Can I add protein powder or supplements?
A: Yes—add 1 scoop of neutral or vanilla-flavored protein powder and a small splash of milk to help it blend. If adding fiber powders or greens, blend them in gradually to check texture and taste.

Pairings and presentation ideas

Savory balance: Serve small cups of Raspberry Dole Whip alongside salty crackers or a nutty biscotti for a contrast of flavors.
Garnishes: Fresh mint, lime zest, toasted coconut, chopped macadamia nuts, or a light drizzle of berry coulis enhance both presentation and flavor.
Party service: Pipe the mixture into mini tart shells or shot glasses for elegant single bites at gatherings. Freeze the shells briefly before filling to prevent sogginess.

Troubleshooting common issues

Too thin: Add a few more frozen fruit pieces and re-blend; or place mixture in the freezer for 15–30 minutes to firm up.
Too thick to blend: Add liquid a tablespoon at a time until the blades move freely, then increase to desired texture.
Bitter aftertaste: Some raspberries can be slightly bitter—counter with a small drizzle of maple syrup or a pinch of fine sea salt to round flavors.

Creative uses beyond scoops

Smoothie base: Thin the mixture with more almond milk or water and use as an ultra-fruity smoothie base.
Popsicles: Pour the blended mix into popsicle molds and freeze for 4–6 hours for fruity on-a-stick treats.
Cake topper: Use spoonfuls as a chilled topping for pound cake, angel food cake, or pavlova.

Serving quantities and scaling

This recipe makes roughly 3–4 servings depending on portion size. To scale up, multiply ingredients by 2 or 3 and blend in batches if your blender capacity is limited. For large batches, blend in two or three separate rounds and briefly re-fold together for a consistent texture.

Final quick checklist before serving

Chill glasses or bowls in the freezer for 10 minutes to keep the Dole Whip from melting too fast.
Taste and adjust—sweetness and vanilla are personal; add tiny increments of maple syrup if needed.
If serving later, let frozen Dole Whip soften slightly before scooping to restore a creamy texture.

Conclusion

For a ready-made alternative or inspiration when you want raspberry-flavored soft-serve without creating it from scratch, check out the available commercial mixes like the Dole Soft Serve Mix Raspberry at LollicupStore, which can simplify larger gatherings. For product specifics and manufacturer guidance, consult the official product information page at Dole Soft Serve product information.