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Ninja Creami Dole Whip in a sundae glass with decorative pineapple leaves in it and pineapple chunks in the background
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Ninja Creami Dole Whip

Prep Time5 minutes
Chill Time1 day
Total Time1 day 5 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 4 4-ounce servings

Ingredients

  • 1 20 ounce can of pineapple chunks
  • 3 tbsps canned coconut milk
  • 2 tbsps granulated sugar

Instructions

  • In a large mixing bowl, add the can of pineapple chunks with syrup, removing about ¼ of the syrup. Add the coconut milk and sugar and mix together. You don’t need to break up any of the chunks the Ninja Creami will do that. 
  • Add the mixture into a Ninja Creami Pint, filling to the Max Fill line. Cover and freeze for 24 hours keeping on a level surface. 
  • Place the pint into the mixing container and process on the ice cream setting. If you want it to be even creamier, do it a second time. Serve and enjoy. 

Notes

  • Place any leftover Dole Whip back into the pint container and cover and freeze for up to 1 month.
  • To make a float, you can put a scoop of this ice cream in a glass and top it with some seltzer or lemon-lime soda.