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Ninja Creami Dole Whip

Ninja Creami Dole Whip makes a bright yellow pineapple soft serve with a smooth, creamy swirl after freezing and re-spinning for the right texture. This dairy-free pineapple frozen dessert blends pineapple, coconut cream, and lemon for a tangy, tropical taste.
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Prep Time 5 minutes
Freeze 24 hours 1 day
Total Time 1 day 5 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dairy-free pineapple base
  • 1 cup pineapple juice or crushed pineapple Use pineapple juice or drained crushed pineapple for the smoothest result.
  • 0.5 cup coconut cream or coconut milk Choose full-fat for the creamiest soft-serve texture.
  • 2 tbsp sugar or agave Adjust sweetness to taste if using very sweet pineapple.
  • 1 tbsp lemon juice Fresh lemon juice gives the best tang.
  • 0.25 tsp vanilla extract Adds the classic Dole Whip aroma.
  • 0.0625 tsp salt A small pinch balances the sweetness.

Equipment

  • 1 Ninja Creami pint container

Method
 

Blend and freeze
  1. Blend pineapple juice or crushed pineapple, coconut cream or coconut milk, sugar or agave, lemon juice, vanilla extract, and salt until completely smooth, with no visible pineapple pieces.
  2. Pour the mixture into the Ninja Creami pint container, cover, and freeze for 24 hours until solid (0°F / -18°C for best results).
Process into soft serve
  1. Process on the Sorbet or Lite Ice Cream setting to spin into a soft-serve texture with a fluffy, bright-yellow swirl.
  2. If the texture is too firm to scoop, add 1 tablespoon pineapple juice and re-spin until it loosens and forms a pipeable swirl.
Serve
  1. Transfer the pineapple soft serve to a piping bag and pipe into cups for a classic Dole Whip swirl, or serve directly from the pint for an easy scoop.

Notes

For the creamiest results, use full-fat coconut cream/milk and freeze until fully solid (24 hours). Store leftovers in the freezer in a sealed container for up to 2 days; re-spin can help restore texture. For a dairy-free swap, this recipe already uses coconut cream/milk instead of dairy, keeping it vegan-friendly (check coconut product for any added ingredients).