Pineapple Whip (Ninja Creami, Fruit Whip Program)

Pineapple whip shows what the Scoop and Swirl’s dispenser is for, and the base is simple because canned pineapple already has its sugar in solution. Crushed pineapple brings the fruit and about 19 g of carbs per serving, two tablespoons of coconut cream add enough fat for the swirl to hold, and lime and salt keep it from tasting flat. We tested it on the Ninja Creami Scoop and Swirl NC701 with Fruit Whip, which gave an airy base that dispensed with zero re-spins; on other models, use Sorbet and scoop. Per serving, four per pint, we estimate 95 kcal, 0 g protein, 19 g carbs and 3 g fat, with no dairy.

Tested recipe

Pineapple Whip

An airy, dairy-free pineapple whip made from crushed pineapple and coconut cream that dispenses as a swirl on the Scoop and Swirl Fruit Whip program, or scoops on the Sorbet program on other models.

Fruit Whip (Sorbet on other models)NC7010 re-spins

Prep

5 min

Freeze

24 h

Process

3 min

Total

24 h 8 min

Servings

4 per pint

16 oz pint24 oz XL tub

Ingredients

• 1 1/2 cups (340 g) canned crushed pineapple in juice, drained (from one 20 oz can)
• 1/4 cup (60 g) pineapple juice from the can
• 2 tbsp (30 g) canned coconut cream
• 1 tbsp (12 g) granulated sugar
• 1 tsp (5 g) fresh lime juice
• 1/8 tsp fine salt

Equipment

• Ninja Creami Scoop and Swirl NC701
• 16 oz Swirl pint

Method

1. Drain the crushed pineapple, reserving the juice.
2. Put the pineapple, 1/4 cup of the juice, coconut cream, sugar, lime juice and salt in a blender.
3. Blend for 30 seconds, until smooth.
4. Pour the base into the Swirl pint (or the pint for your model) up to the max fill line.
5. Lid the pint and freeze it on a level surface for 24 hours.
6. Remove the lid, lock the pint into the outer bowl, fit the paddle lid and press Fruit Whip (Sorbet on other models).
7. On the NC701, fit the processed pint into the dispenser and pull the handle to swirl; on other models, scoop.
8. Serve at once.

Nutrition per serving (estimated)

Calories

95 kcal

Protein

0 g

Carbs

19 g

Fat

3 g

Program: Fruit Whip (Sorbet on other models) · Tested on NC701 · By Mike Lala

Tips

• Freeze the pint flat. The Swirl pint is the same 16 oz as the original but a different shape, and it shows a tilt as a visible slope at the rim. Set it on a level shelf at 0 F and check the surface before processing. Fill lines and leveling notes for all three pint systems are in our base ratio cheat sheet.
• Drain, then add back a measured amount of juice. A full can of crushed pineapple with all its juice is too wet for a 16 oz pint and freezes into a block with an icy layer on top. Draining and returning exactly 1/4 cup (60 g) of juice gives the right sugar and water balance.
• Dispense straight after processing. The whip is at its lightest in the first two minutes after the Fruit Whip cycle. If it has sat and firmed, run Re-spin once before dispensing rather than forcing the handle. Our oat base needed a 10 minute refreeze before it would dispense; this fruit base did not.
• Clean the nozzle immediately. Dried pineapple base blocks the star tip, and the dispenser nozzle needs a pass with the included brush after every run.
• On Sorbet-only models, re-spin once if the top is grainy and add 1 tbsp of pineapple juice only before a second re-spin.

Variations

• Pineapple coconut: raise the coconut cream to 1/4 cup (60 g) and reduce the juice to 2 tbsp (30 g) for a richer whip, or see our coconut dairy-free ice cream for the full coconut base.
• Pineapple mango: use half crushed pineapple and half canned mango in syrup from our mango sorbet and skip the added sugar.
• Pineapple float: dispense the whip over 1/4 cup of chilled pineapple juice in a tall glass and serve with a straw and a spoon.

Storage and refreeze

Level the leftover base with the back of a spoon, lid the pint and return it to a flat shelf at 0 F. It refreezes solid within a few hours. To serve again, run Fruit Whip (or Sorbet) and check the texture; a refrozen fruit pint usually needs one re-spin, because the air incorporated on the first cycle has collapsed and the water refreezes as free ice. Add 1 tbsp of pineapple juice only before a second re-spin, and expect the refrozen whip to dispense a little more firmly than the fresh one. Refrozen pints keep for about five days. Process the whole pint each time and refreeze the remainder, since a half-full pint sits below the paddle’s reach.

The model and pints we used

This recipe was tested in a 16 oz Swirl pint on the Scoop and Swirl NC701, which measured 85 dB during the spin and whose Fruit Whip program has become the one we use most. Swirl pints fit the NC701 only; our Swirl pints guide covers the two-packs, and the pints guide covers the original pints for the Sorbet version on an NC301 or NC351. More fruit and dispenser recipes are in the sorbet, soft serve and dairy-free categories.

Frequently asked questions

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