Last updated on June 25, 2025
Look, ninja creami pineapple sorbet has been my go-to answer for two problems—overripe pineapple on my counter and those moments (too many) when I just need a sweet treat without waiting forever. The best part? It honestly takes less time than scrolling through TikTok for dessert ideas. I mean, have you seen the crazy amount of flavors you can make with a Ninja Creami? I first tried pineapple sorbet while searching for something lighter than regular ice cream. It was a game changer. You can even mix it up with fun protein twists, which is basically sorbet’s cool cousin. Anyway, let’s dive in, because I promise, you can do this.
Table of Contents
Ninja Creami Pineapple Sorbet
- Total Time: 495 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A refreshing and easy pineapple sorbet made with fresh or canned pineapple, perfect for a quick sweet treat.
Ingredients
- 2 cups fresh or canned pineapple, chopped
- 1/4 cup sweetener (honey or sugar)
- 1/4 cup orange juice or water (optional)
- Pinch of salt
Instructions
- Grab your pineapple, peel and chop it. Blend with sweetener and a dash of juice or water until smooth.
- Pour mixture into your Ninja Creami pint and freeze until solid (8 hours or overnight).
- Attach the lid and place in the Ninja Creami. Select the sorbet setting and let it run.
- If the texture is powdery, add a tablespoon of liquid and respin.
- Scoop out and enjoy!
Notes
Use frozen pineapple for convenience. Don’t forget to add a pinch of salt to enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Dessert
- Method: Blending & Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: sorbet, pineapple sorbet, vegan dessert, quick dessert, Ninja Creami
Why You’ll Love This Ninja Creami Pineapple Sorbet
First, it’s sunshine in a bowl. Real talk—sometimes you just need something bright, tangy, and not crazy heavy (especially after pizza night). This sorbet is honestly so fresh, it’s almost like cheating at healthy eating. Kids love it, picky adults ask for seconds, my neighbor stole a pint once (not joking). It’s refreshing, not overly sweet, and takes barely any effort.
Plus, cleanup is laughably easy. If you’re anything like me and hate a sink full of dishes, this is a win. No special skills, no weird equipment. Just basic stuff and poof—you have dessert that could be from a five-star restaurant. Want more freezer inspiration? Check out those insanely popular Ninja Creami recipes. Now I just need more freezer space.
Ingredients You Need for the Pineapple Ice Cream
Alright, don’t overthink this: you mainly need pineapple. Let’s say fresh for that big tropical pop, but canned works in a pinch. I toss in a little sweetener—sometimes honey, sometimes basic white sugar, sometimes not at all. (Nobody’s judging, trust.) If the mix seems thick, a splash of orange juice or water helps.
Pro tip: Add a pinch of salt. Yeah, that sounds odd, but trust me—it makes the pineapple flavor explode, like those secret chef tricks folks pretend you can’t learn on the internet. Seriously, people will think you know what you’re doing. That’s really it. Simple, sweet, real stuff… and somehow magical.
Tips and Tricks for Best Results
Okay, here’s where I mess up sometimes, but you don’t have to. First, always taste your pineapple. Not all are created equal. Too tart? Add more sweetener. Too sweet? Splash in some lime juice for zing. Oh, and cut out those hardcore pineapple eyes—nothing ruins creamy sorbet like chunky bits.
Also, freeze your mixture flat. It makes spinning way smoother and helps avoid those dreaded icy blocks. And don’t be shy—if your first try comes out a little crumbly, just respin in your Ninja Creami. I literally do this every time. Sometimes twice if it’s a Monday.
Last thing: the colder your base, the better the blend. So don’t rush this step—throw it in the freezer overnight if you can stand waiting.
Step by Step Directions
Let’s do this fast, ’cause you didn’t come for a novel. Grab your pineapple, peel and chop it (watch those fingers, my first try was… not pretty). Blend it up with sweetener and a dash of juice or water until super smooth. Pour into your Ninja Creami pint, let it rest in the freezer—you gotta let it go solid, patience is a virtue, pal.
Next, snap the lid on your Creami and pick the sorbet setting. Let it run. If it looks powdery? Respin, maybe add a tablespoon of liquid, and go again. Scoop it out and eat. Now tell me this isn’t easier than tying your shoes.
Variations / Substitutions
Here’s where you can play a bit. Swap out half the pineapple for mango if that’s what you’ve got gathering dust in the fruit bowl. Toss in some coconut milk for pineapple coconut sorbet—a mock piña colada that’ll have you humming. If there’s fresh mint in your garden, toss a few leaves into the blender. Bye-bye boring.
And yes, if you’re the “protein in everything” type, try adding some Greek yogurt or check those Ninja Creami protein recipes for a creamy vibe.
“Oh my gosh, I never thought I could make sorbet out of canned fruit and it actually tastes amazing! My kids devoured it and I barely got a bite. Total lifesaver summer treat.”
Can I put frozen pineapple in my ninja creami?
Absolutely, frozen pineapple makes things so simple. You don’t even have to thaw it. Just blend it up with a little liquid, pour in your pint, and go. Sometimes the frozen stuff is even sweeter, which means less sugar needed. If your store’s out of fresh, don’t sweat it. Your sorbet will still be dangerously good.
How to use the sorbet setting on ninja creami?
It’s hilariously easy, even if you’re tech-cursed. After freezing your fruit base, place the pint in the outer bowl, lock on the lid, pop the whole thing into your Ninja Creami, and just twist till it locks. Hit the “sorbet” button. Wait. Eat. If it comes out looking like snow, run a respin. Keep the process going till you’re grinning.
Can you put canned fruit in ninja creami?
Oh, for sure. Canned pineapple is my secret weapon when fresh is crazy expensive or out of season. Drain the liquid (unless you like extra-sweet), blend it just like regular fruit, and freeze. Sometimes I’ll add a bit of the juice if I want it sweeter. It’s so forgiving—hard to mess up, promise.
Serving Suggestions
- Top with fresh berries, especially in the summer. Makes it fancy.
- Sprinkle toasted coconut flakes on for crunch.
- If you’re feeling wild, serve between two sugar cookies (yes, DIY sorbet sandwich).
- Add a splash of rum for the grown-ups at the party. No regrets.
Trust Me—You Need This Dessert in Your Life
So that’s pretty much all you need to crush ninja creami pineapple sorbet at home—even if your freezer is more “tiny apartment” than “chef’s kitchen.” Don’t be afraid to try other combos or riff off this idea, like the ones at The Tasty Travelers. If you want even more inspiration, you’ll find Ninja Creami ideas everywhere online. Promise, you can make this on your first try—and real talk, it tastes way better and fresher than store-bought ones. Go for it and thank me later!
Common Questions about Ninja Creami Pineapple Sorbet
Q: Can I add other fruits besides pineapple?
A: Definitely—try mango, strawberries, or peach. Just keep the volume about the same.
Q: How long do I need to freeze the base?
A: At least eight hours, but overnight is best for smooth creaminess.
Q: Can I use artificial sweetener?
A: Yep. Monkfruit, stevia, whatever works for your taste. Adjust to your sweet tooth.
Q: What if my sorbet is icy or crumbly?
A: No panic—just add a splash of liquid and hit “respin” till it looks like sorbet, not snow.
Q: Can this be made dairy-free?
A: 100 percent, pineapple sorbet is naturally dairy-free unless you decide to throw yogurt in there.
1 thought on “Delicious Ninja Creami Pineapple Sorbet in Just Minutes!”