Ninja Creami Dole Whip
This 4-ingredient Ninja Creami dole whip comes out sweet, refreshing, and preps in minutes for a healthy, low-effort, go-to summer treat!
Servings: 2 servings
Equipment
Ingredients
- 16 ounces frozen pineapple chunks
- ¾ cup canned coconut cream
- 1 to 2 tablespoons sugar, maple syrup, or agave (adjust to taste)
- ½ teaspoon vanilla extract (optional)
Instructions
- Add the frozen pineapple, coconut milk, sugar, maple syrup or agave, and vanilla if using to a high-speed blender. Blend until completely smooth.
- Pour the mixture into a Ninja Creami pint container and level the top. Freeze for 12 to 24 hours, until completely solid.
- Remove the pint from the freezer and let it sit at room temperature for about 10 minutes.
- Insert the container into the Ninja Creami and use the “Lite Ice Cream” or “Sorbet” setting.
- If the texture is crumbly, add 1 to 2 tablespoons of plant-based milk and use the Re-Spin function until smooth and creamy.
- Serve immediately for a soft-serve texture, or freeze for 30 to 60 minutes for a firmer consistency.
Notes
- For a more classic theme park flavor, use only pineapple and coconut milk with a small amount of sweetener.
- If you want it extra creamy, add 1 to 2 tablespoons of cashew butter or coconut cream before blending.
- Do not add too much liquid or the flavor will become diluted and icy instead of rich and creamy.