This 4-ingredient Ninja Creami Dole Whip tastes like the pineapple soft serve from the theme parks, made dairy-free with frozen pineapple and coconut cream. It takes just 5 minutes of prep!
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What Is Dole Whip?
Dole Whip is the pineapple soft serve made famous at Disneyland, where people happily wait in line for it on hot summer days. At the parks, it's made from a powdered mix, but you can make Dole Whip in a Ninja Creami at home with just a few ingredients. My version uses frozen pineapple and coconut cream, and the Ninja Creami spins it into that same swirly, scoopable texture.
Why You'll Love This Recipe
This Ninja Creami Dole Whip gives you that sweet, tangy pineapple flavor and creamy soft-serve texture without a trip to the theme park. It takes 4 ingredients and about 5 minutes of hands-on time, and the Ninja Creami does the rest.
Coconut cream makes it rich and smooth with no eggs or dairy, and frozen pineapple means there's no peeling or chopping. It's also simple to make your own. Swap in mango or strawberries, use juice for a lighter, sorbet-style treat, or turn it into a Dole Whip float.
If you love making treats in your Ninja Creami, try my Ninja Creami coconut ice cream, Ninja Creami banana ice cream, vegan chocolate ice cream, vegan mint chocolate chip ice cream, or vegan strawberry ice cream. For more fruity desserts, my vegan peach ice cream (or peach sorbet!), vegan mango ice cream, lemon olive oil cake, and orange upside-down cake are summer favorites.
The Ingredients
Please refer to the recipe card for the full list of ingredients and quantities.
- Frozen pineapple chunks: Frozen pineapple makes this Ninja Creami Dole Whip so simple, with no peeling or chopping. Fresh pineapple works too.
- Canned coconut cream: Coconut cream gives the Dole Whip its rich, creamy texture. Stir it well before measuring, since the cream and liquid separate in the can.
- Sweetener: 1 to 2 Tablespoons of sugar, maple syrup, or agave sweetens the pineapple and keeps the soft serve from turning icy. Taste the blended mixture and add more if your pineapple is tart.
- Vanilla extract (optional): A little vanilla rounds out the pineapple flavor.
Using fresh pineapple? Choose one with a little give when you squeeze it, leaves that pull out easily, and a sweet, fruity smell near the stem.
Recipe Variations and Add-Ins
- Extra creamy: Add 1 to 2 Tablespoons of cashew butter or a little more coconut cream before blending.
- Sorbet-style: For a fruitier, lighter Dole Whip, use pineapple, mango, or orange juice in place of the coconut cream.
- Other fruits: Swap up to half of the pineapple for mango, peaches, or strawberries.
- Spices: Add a pinch of ground ginger or cardamom.
- Protein powder: Blend in 1 scoop of vegan vanilla protein powder for a more filling treat.
How to Make Dole Whip (Ninja Creami)
Step 1: Add the ingredients. Add the frozen pineapple, coconut cream, sweetener, and vanilla (if using) to a high-speed blender.
Step 2: Blend until smooth. Blend until the mixture is completely smooth, stopping to scrape down the sides as needed.
Step 3: Freeze. Pour the mixture into a Ninja Creami pint, staying below the Max Fill line. Level the top, add the lid, and freeze on a flat surface for 24 hours, until completely solid.
Step 4: Get it ready to spin. Let the pint sit at room temperature for about 10 minutes. Remove the lid, place the pint in the outer bowl, and lock it into the Ninja Creami.
Step 5: Spin. Process on the LITE ICE CREAM or SORBET setting. Don't worry if it looks crumbly after the first spin. That's normal!
Step 6: Re-spin and serve. Add 1 to 2 Tablespoons of plant-based milk and press RE-SPIN until smooth and creamy. Serve right away for soft serve, or freeze for 30 to 60 minutes for a firmer scoop.
To add mix-ins: After spinning, make a well in the center, add your mix-ins (chopped nuts, coconut flakes, vegan white chocolate chips, and so on), and press MIX-IN.
FAQs
Use the LITE ICE CREAM or SORBET setting. Both work well for this pineapple Dole Whip. If it comes out crumbly, add a splash of plant-based milk and use RE-SPIN.
A crumbly or powdery texture after the first spin is normal, especially with fruit-based recipes. Add 1 to 2 Tablespoons of plant-based milk and press RE-SPIN. Repeat if needed until it's smooth and creamy.
Coconut cream gives the richest, creamiest result. Canned coconut milk has more water, so the Dole Whip will likely be a little icier. I haven't tested this.
Yes, though fresh or frozen pineapple has more flavor. Use pineapple chunks and skip crushed pineapple, which is too wet and freezes icier.
This recipe is made from scratch with pineapple and coconut cream, so you don't need the packaged mix. I haven't tested the mix in the Ninja Creami, so if you try it, follow the directions on the package.
If you're using finely chopped pineapple, you may be able to skip blending, but the texture can be less consistent. For the smoothest Dole Whip, blend first.
Trim, peel, and core the pineapple, then cut it into chunks. Spread the chunks on a parchment-lined tray and freeze until solid, then transfer them to a freezer bag for up to 6 months.
Yes, though the texture won't be as airy. Let the frozen pineapple thaw for 15 to 20 minutes, then process all the ingredients in a food processor, scraping down the sides as needed. Add just enough plant-based milk or pineapple juice to reach a soft-serve consistency, and serve right away.
Toni's Recipe Tips
- Don't overfill: Stay below the Max Fill line so the Ninja Creami can process the pint properly without straining the machine.
- Freeze flat: Level the top and freeze the pint on a flat surface so it spins evenly.
- Freeze fully: The base needs to be completely solid before spinning, so give it the full 24 hours in the freezer.
- Re-spin if needed: If it's crumbly, add 1 to 2 Tablespoons of plant-based milk and press RE-SPIN. Repeat until creamy.
- Pipe it like the theme parks: Spoon the spun Dole Whip into a piping bag (or a zip-top bag with the corner snipped) fitted with a 1-inch star tip, and pipe it into cups, bowls, or cones.
Topping Ideas
- Fresh pineapple chunks
- Passion fruit pulp
- Maraschino cherries
- Toasted coconut flakes
- Toasted chopped nuts, like macadamias, pistachios, or almonds
- Crushed graham crackers or lemon cookies
- Fruity syrups or sauces
- Vegan white chocolate chips or vegan chocolate magic shell
- Fresh mint leaves
- Granola
For a Dole Whip float: Fill a glass two-thirds full with pineapple juice or sparkling pineapple soda, then top it with a scoop of Ninja Creami Dole Whip and a maraschino cherry.
Make Ahead and Storage
To make ahead, freeze a few pints at once so you always have one ready to spin.
To store leftovers, level the surface, add the lid, and freeze for 2 to 3 weeks. When you're ready to enjoy it, let it sit at room temperature for 5 to 10 minutes, then re-process on the SORBET or LITE ICE CREAM setting.
If you tried this Ninja Creami Dole Whip recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
More Vegan Dessert Recipes
Ninja Creami Dole Whip
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Equipment
- Blender
Ingredients
- 16 ounces frozen pineapple chunks
- ¾ cup canned coconut cream (stirred well)
- 1 to 2 Tablespoons sugar, maple syrup, or agave (adjust to taste)
- ½ teaspoon vanilla extract (optional)
- 1 to 2 Tablespoons plant-based milk (for re-spinning, as needed)
Instructions
Add the frozen pineapple, coconut cream, sweetener, and vanilla (if using) to a high-speed blender. Blend until completely smooth, scraping down the sides as needed.- Pour the mixture into a Ninja Creami pint, staying below the Max Fill line. Level the top, add the lid, and freeze on a flat surface for 24 hours, until completely solid.
- Let the pint sit at room temperature for about 10 minutes. Remove the lid, place the pint in the outer bowl, and lock it into the Ninja Creami.
- Process on the Lite Ice Cream or Sorbet setting.
- If the texture is crumbly, add 1 to 2 Tablespoons of plant-based milk and press Re-Spin until smooth and creamy. Repeat if needed.
- Serve right away for a soft-serve texture, or freeze for 30 to 60 minutes for a firmer scoop.
Notes
- For extra creamy Dole Whip, add 1 to 2 Tablespoons of cashew butter or a little more coconut cream before blending.
- Add liquid a little at a time when re-spinning. Too much can make it icy and water down the flavor.
- Store leftovers with the top leveled and the lid on for 2 to 3 weeks. Let the pint sit for 5 to 10 minutes, then re-spin on the Sorbet or Lite Ice Cream setting.
Andrea says
Love this sweet treat!
Toni Okamoto says
Thank you so much, Andrea! I'm so glad you loved it.