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Ninja Creami Dole Whip

Ninja Creami Dole Whip is a bright yellow pineapple soft serve made with coconut cream, then churned in your Ninja Creami for a smooth, swirl-ready texture. This dairy-free pineapple frozen dessert uses pineapple juice (or drained crushed pineapple) and lemon for a tangy, tropical copycat finish.
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Prep Time 5 minutes
freezing 24 minutes
Total Time 29 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pineapple Dole Whip base
  • 1 cup pineapple juice or crushed pineapple Use pineapple juice, or drained crushed pineapple for less watery mix.
  • 0.5 cup coconut cream or coconut milk Choose either for a dairy-free creamy base.
  • 2 tbsp sugar or agave Adjust sweetness to taste if needed.
  • 1 tbsp lemon juice Adds tang and keeps flavor bright.
  • 0.25 tsp vanilla extract
  • 0.06 tsp salt A small pinch balances the sweetness.

Equipment

  • 1 Ninja Creami
  • 1 freezer

Method
 

Blend the Dole Whip base
  1. Blend pineapple juice or crushed pineapple with coconut cream or coconut milk, sugar or agave, lemon juice, vanilla extract, and salt until completely smooth, with no visible pineapple bits.
Freeze
  1. Pour the blended mixture into the Ninja Creami pint container and freeze for 24 hours until firm.
Process into soft serve
  1. Process on the Sorbet or Lite Ice Cream setting until the surface is churned into a fluffy, swirlable soft serve texture.
  2. If the texture is too firm, add 1 tablespoon pineapple juice and re-spin on the same setting until creamy again.
Serve
  1. Transfer the pineapple soft serve to a piping bag and pipe into cups for the classic Dole Whip swirl, or serve directly from the pint.

Notes

For the smoothest, most swirlable pineapple soft serve, blend thoroughly before freezing so the mixture churns evenly. Store covered in the freezer for up to 2 weeks; thawing can soften texture, but re-process in the Ninja Creami helps. Freezing leftovers again may reduce churn quality. For a lighter version, use full-fat coconut milk plus a slightly smaller amount of sweetener (start with 1 1/2 tbsp) while keeping the lemon and vanilla unchanged.