Ninja Creami Pineapple Sorbet

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Prep Time: 5

Freeze Time: 1

Total Time: 1 5

Servings: pint

Calories: 283kcal

Author: Lauren

This Ninja Creami Pineapple Sorbet with Honey is a refreshing, naturally sweet frozen treat made with juicy pineapple and a touch of honey for the perfect tropical dessert. Easy to make, creamy, and packed with bright pineapple flavor!

Print Recipe

Equipment

Ninja Creami

Ingredients

1 cup frozen pineapple chunks (140g)
1/3 cup canned full-fat coconut milk (80g)
2 Tbsp. almond milk (30g) or any milk
1.5 Tbsp. honey (32g)
1/2 tsp. Madagascar or regular vanilla extract
Pinch of salt

Instructions

Blend all the ingredients together using an immersion blender or high-speed bleed until completely smooth.
Pour into an empty Ninja Creami pint container. Smooth the top so it’s flat. Freeze for 24 hours, or until fully solid.
When ready to enjoy, place in the Creami and spin on Lite Ice Cream.
If crumbly, add 1–2 Tbsp almond milk and respin until smooth and creamy.
Serve right away for a creamy, sorbet-like texture 🍍✨

Notes

If you don’t finish the full pint, you can save the rest for later! Use a spoon to smooth and level out the top of the remaining sorbet in the Ninja Creami container. Place the storage lid back on and place the pint in the freezer. When ready to eat, re-spin the frozen pint until the desired consistency.

If you want to save your leftovers in another container, transfer the leftover sorbet to another container and freeze. To enjoy, let it thaw on the container for a bit or microwave it for 5-10 seconds to soften.

Nutrition