Name: Ninja Creami Dole Whip (Just 3 Ingredients) Recipe
Prep time: 10 min
Cook time: PT-491157H2M57S
Total time: 24 h 10 min
Cuisine: American
Ingredients: 2 cups fresh or canned pineapple chunks (20 oz), drained (tidbits, crushed, or sliced also work); ½ cup coconut milk (full-fat or water blend); 2 tablespoons agave syrup (optional) (can substitute honey, maple syrup, coconut sugar, stevia, monk fruit, or regular sugar)

Jump to Recipe·4 from 2 reviews

I am absolutely in love with this Ninja Creami Dole Whip (Just 3 Ingredients) Recipe because it captures the sweet, tropical magic of classic Dole Whip with such effortless simplicity. Using just pineapple, coconut milk, and a touch of sweetener, I can whip up a creamy, refreshing treat that feels indulgent but is actually really wholesome. It’s my go-to for those moments when I crave something icy, fruity, and vibrant, and it always hits the spot perfectly.

Why You’ll Love This Ninja Creami Dole Whip (Just 3 Ingredients) Recipe

What makes this recipe truly stand out to me is its incredible flavor profile that balances the tangy brightness of fresh pineapple with the silky creaminess of coconut milk. The natural fruit sweetness shines through, and when you add just a hint of agave or your preferred sweetener, it elevates this simple dessert into something truly special. It reminds me of those fun, nostalgic days at theme parks but with a homemade freshness that’s unbeatable.

Another reason I adore this Ninja Creami Dole Whip (Just 3 Ingredients) Recipe is how straightforward and quick it is to prepare. With only three main ingredients and a bit of blending and freezing, it’s accessible even on busy days. Plus, the Ninja Creami machine makes the whole process so smooth, turning frozen pineapple and coconut into a luscious sorbet in minutes. I love serving this anytime I want a refreshing, tropical pick-me-up or when I’m hosting friends and want something impressive yet fuss-free.

Ingredients You’ll Need

A white metal measuring cup filled with bright yellow pineapple chunks sits on the left side, next to a clear glass measuring cup filled with a creamy white liquid with small bubbles on top, placed on the right side; below them is a small white round dish holding a smooth golden-yellow liquid, all set on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

The magic of this Ninja Creami Dole Whip (Just 3 Ingredients) Recipe lies in its simplicity, and each ingredient plays an essential role in making the texture and flavor just right.

Fresh or Canned Pineapple Chunks (2 cups): Pineapple is the star here, bringing natural sweetness and a bright tropical flavor that defines the whole dish.
Coconut Milk (½ cup): I use full-fat coconut milk for creaminess, but a lighter water blend works if you want a less rich texture.
Agave Syrup (2 tablespoons, optional): This sweetener is optional but adds a gentle, natural sweetness; I sometimes swap it for honey or maple syrup depending on my mood.

Directions

Step 1: In a blender, combine the pineapple chunks, coconut milk, and agave syrup (or your chosen sweetener). Blend until you get a smooth, even mixture. This smooth blend is key to achieving that creamy Dole Whip texture.

Step 2: Pour the blended mixture into your Ninja Creami pint container, making sure not to exceed the maximum fill line—it’s important to leave enough space for expansion when freezing.

Step 3: Place the pint container in the freezer and let it freeze completely for at least 24 hours. This step is crucial to get that perfect frozen base that the Ninja Creami will transform into sorbet.

Step 4: When you’re ready to enjoy, take the frozen pint container from the freezer and place it into your Ninja Creami machine. Secure the pint holder lid and lock it into place. Select the “Sorbet” setting and let the machine work its magic, turning the frozen blend into creamy Dole Whip.

Step 5: Scoop the freshly made Dole Whip into bowls. At this point, you can get creative with toppings or enjoy it straight up—the taste is incredible either way!

Servings and Timing

This recipe makes about 4 servings, perfect for sharing or enjoying over a few days. Prepare the mixture quickly in about 10 minutes, but keep in mind you’ll need to freeze it for 24 hours before processing. The total time from start to finish is roughly 24 hours and 10 minutes, though most of that is hands-off freezing. This makes it a fantastic make-ahead treat for hot days or upcoming gatherings.

How to Serve This Ninja Creami Dole Whip (Just 3 Ingredients) Recipe

A round clear glass bowl is filled with smooth, creamy yellow butter, showing a soft scoop taken from the center. The butter has a rich texture with gentle swirling marks and fluffy edges around the scoop area. The bowl sits on a white marbled surface that adds a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

I love serving this refreshing Dole Whip on a warm summer afternoon, either as a light dessert or a sweet snack between meals. It pairs beautifully with tropical fruits like mango or kiwi for an extra burst of brightness. Sometimes I sprinkle toasted coconut flakes or a few chopped macadamia nuts on top to add a lovely crunch and enhance the island vibe.

Presentation-wise, I like to serve the Dole Whip in small bowls or cups with a sprig of fresh mint or a thin pineapple slice as garnish. For parties, dipping spoons or colorful straws make for a playful touch. To drink alongside, a chilled sparkling water with a squeeze of lime or a fruity mocktail complements the flavors perfectly. If you want to keep things festive, a crisp Pinot Grigio or light Riesling would also be delightful.

Because this treat is best enjoyed cold, I always serve it immediately after processing. The creamy sorbet texture is so irresistible when chilled fresh. If you want to keep portions tidy, I recommend small scoops—this sorbet is flavorful, so a little goes a long way for satisfaction!

Variations

I often experiment with this Ninja Creami Dole Whip (Just 3 Ingredients) Recipe by swapping out a few ingredients or tweaking it to fit different dietary needs. For example, if you prefer a vegan or refined sugar-free option, I replace the agave syrup with pure maple syrup or omit it entirely if my pineapple is nice and sweet. Coconut milk can be swapped for almond or oat milk, but I find full-fat coconut milk gives the best creamy texture.

For flavor twists, I sometimes add a splash of lime juice or a pinch of vanilla extract to the blend for extra depth. If you want a berry-infused version, swapping half the pineapple for frozen mango or peaches works beautifully and adds a lovely color contrast. Though this recipe is designed for the Ninja Creami, you could try turning it into a quick sorbet using a food processor and intermittent freezing if you don’t have the machine, just be prepared to stir it a few times during freezing for best texture.

For a lower-sugar alternative, I use monk fruit sweetener or stevia, but I adjust quantities carefully so the balance stays just right without bitterness.

Storage and Reheating

Storing Leftovers

Leftover Dole Whip stores brilliantly in an airtight container in the freezer. I recommend using a shallow, tightly sealed plastic or glass container to help prevent ice crystals from forming. Stored this way, it will keep well for up to one week without sacrificing much of its creaminess.

Freezing

This recipe is made to be frozen, so sealing it properly is key. After processing, if you have leftovers, just return them to the pint container or another airtight container, pressing a layer of plastic wrap directly on the surface to minimize freezer burn. The Dole Whip will maintain its best flavor and texture for up to one month in the freezer. When ready to enjoy again, let it sit out a bit to soften slightly, then re-process if possible for the freshest texture.

Reheating

Since this is a frozen treat, reheating doesn’t apply, but if your Dole Whip becomes too hard, I gently let it sit at room temperature for 5–10 minutes to soften before scooping. For best texture, I recommend running it back through the Ninja Creami’s Sorbet setting to refresh its creamy smoothness rather than melting it down.

FAQs

Can I use frozen pineapple instead of fresh or canned?

Absolutely! Frozen pineapple works well and can actually speed up the preparation since it’s already chilled. Just keep in mind you may need to blend a bit longer to get a smooth mix and adjust the amount of coconut milk to keep the mixture pourable before freezing.

Is it necessary to use a Ninja Creami machine for this recipe?

The Ninja Creami is ideal because it creates that perfect creamy sorbet texture quickly. However, if you don’t have one, you can freeze the blended mixture in a shallow container and stir thoroughly every 30 minutes until evenly frozen, though it won’t be quite as smooth.

Can I substitute the coconut milk with another type of milk?

You can try almond milk, oat milk, or any plant-based milk if you prefer. I find full-fat coconut milk adds the best creaminess and enhances the tropical flavor, but experimenting with what you have on hand is perfectly fine.

Is this recipe suitable for a vegan diet?

Yes, this Ninja Creami Dole Whip (Just 3 Ingredients) Recipe is vegan if you use a plant-based sweetener like agave or maple syrup and coconut milk. Just be sure to avoid honey if following a strict vegan diet.

How sweet should the mixture be before freezing?

I recommend tasting your blended mixture before freezing. It should be nicely balanced—not too tart but not overly sweet either—since freezing dulls sweetness slightly. Adjust the sweetener in small increments until it tastes just right to you.

Conclusion

I truly hope you give this Ninja Creami Dole Whip (Just 3 Ingredients) Recipe a try because it’s one of those rare gems that combines simplicity, deliciousness, and nostalgia all in one bowl. It’s refreshingly tropical, easy to make, and endlessly customizable to your taste. Once you try it, I’m sure it’ll become one of your favorite go-to treats like it has for me. Enjoy every creamy, pineapple-packed spoonful!