Ninja Creami Pineapple Dole Whip (Print-Friendly Format)
Creamy tropical pineapple Dole Whip made with Ninja Creami. Light, dairy-free, and sweet—perfect for summer days.
# Ingredients You’ll Need:
→ Base
01 -
2 cups (approximately 560 g) fresh or canned pineapple chunks, drained
→ Liquid
02 -
120 ml full-fat coconut milk (or alternative: soy milk, oat milk, or whole milk)
→ Sweetener
03 -
2 tablespoons (30 ml) agave syrup, optional (or honey, maple syrup, coconut sugar, stevia, monk fruit, or granulated sugar as desired)
# How to Make It:
01 -
Combine pineapple chunks, coconut milk, and sweetener (if using) in a blender. Blend until smooth and fully combined.
02 -
Pour the blended mixture into a Ninja Creami pint container. Ensure the level does not exceed the maximum fill line for optimal freezing.
03 -
Place the pint container in the freezer and freeze for at least 24 hours until fully solid.
04 -
Remove the frozen pint from the freezer. Insert into the Ninja Creami machine, secure the lid, and lock into place. Select the 'Sorbet' setting and let the machine process the mixture until creamy.
05 -
If the mixture appears sandy or icy, add 15–30 ml milk of choice and respin up to two times for smoother consistency. Scoop into bowls and serve immediately with preferred toppings.
# Extra Tips:
01 -
For a creamier result, use full-fat coconut milk or coconut cream. To control sweetness, start with less sweetener and add more after the first spin if desired.
02 -
Do not overfill the container; exceeding the max fill line leads to crumbly texture.
03 -
Use the 'Mix-In' setting to incorporate additions like mini chocolate chips, toasted coconut, or extra pineapple after the final spin.
04 -
For best results, consume immediately. If refrozen, allow to stand at room temperature for 5–10 minutes before respinning.