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Ninja Creami Dole Whip

Ninja Creami Dole Whip is a tangy pineapple soft serve made dairy-free with coconut cream, churned for a smooth, swirled texture. Freeze overnight, then process on the Sorbet or Lite Ice Cream setting for that iconic bright yellow swirl.
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Prep Time 5 minutes
freezing 1 day
Total Time 1 day 5 minutes
Servings: 2 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dairy-free pineapple base
  • 1 cup pineapple juice or crushed pineapple (drained) Use either juice or crushed pineapple; if using crushed pineapple, drain well so the mix freezes properly.
  • 0.5 cup coconut cream or coconut milk Choose one; coconut cream yields a richer, more scoopable soft-serve texture.
  • 2 tbsp sugar or agave Sweeten to taste with your preferred option.
  • 1 tbsp lemon juice Adds brightness and keeps the flavor tangy.
  • 0.25 tsp vanilla extract Supports the classic Dole Whip flavor profile.
  • 0.125 tsp salt A small pinch balances sweetness.

Equipment

  • 1 Ninja Creami

Method
 

Blend the pineapple mix
  1. Blend pineapple juice or crushed pineapple (drained) 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 mixture into the Ninja Creami pint container and freeze for 24 hours, until solid.
Process to soft serve
  1. Process on the Sorbet or Lite Ice Cream setting, stopping when the surface looks churned and creamy like soft serve.
Adjust if too firm
  1. If the texture is too firm, add 1 tablespoon pineapple juice and re-spin, watching for the mixture to loosen into a smooth, pourable swirl.
Serve as a Dole Whip swirl
  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 for an immediate scoop.

Notes

For the creamiest swirl, make sure the pint is fully frozen solid before processing, then re-spin only if needed (add pineapple juice 1 tablespoon at a time). Store leftovers covered in the freezer up to 3 days; for best texture, let sit 3–5 minutes at room temperature before scooping. Freezing leftovers again is not ideal for texture, but you can freeze once more after re-spinning if necessary. If you want it extra dairy-free, keep it strictly coconut-based (coconut cream or coconut milk) and avoid any dairy additives.