Check out Serena's recipe for Ninja Creami Pina Colada Sorbet
Smooth and creamy pineapple sorbet with a subtle coconut bonus!
Tips for making Ninja Creami Pina Colada Sorbet
Cream of Coconut (Coco Lopez or Coco Real) is usually found in the mixers section of the alcohol aisle. I like to get it in a squeeze bottle.
If you have made ice cream and it just isn’t quite as creami as you would like, you can very easily get it super creami by using the re-spin function on the Ninja Creami. Simply place the pint into the outer bowl and snap it into place. Choose the RE-SPIN function. Once the cycle completes, remove the pint and enjoy! Your gelato should be nice and creamy again. ***Use re-spin on already spun ice cream. If the ice cream has been spun and then frozen again, do not use re-spin, Instead, use the original process (ice cream, gelato, etc.)
It depends. If you are keeping the ice cream in the Ninja pint container with the lid sealed tightly and are freezing it in a cold freezer (between 9 degrees F and -7 degrees F), your ice cream will keep for several weeks, even months. However, if you transfer your ice cream to another container or freeze it in a freezer that is not quite as cold (or that is accessed a lot/door opened and closed often), the lifetime of your ice cream will decrease greatly to just a few days and you will likely end up with freezer-burned ice cream.
Usually, if your ice cream/sorbet comes out dry or crumbly it's due to one of the following reasons:
*Your freezer is too cold. Try to adjust your freezer to be a little warmer or let your ice cream sit on the counter for 5-10 minutes before processing it.
*Your recipe does not have enough fat in it. Try adding in a little bit of a higher fat dairy product to your recipe next time.
*Your recipe may not have enough sugar in it. The less sugar in the recipe, the icier and crumblier the ice cream will be. Regular sugar, honey, or corn syrup can be used to increase the sugar content if desired.
Yes! You can! And this is great news! You can add in rum and it will be more like a real Pina Colada!! Simply replace about an ounce of coconut cream with the rum and follow all other instructions. DO NOT add more than about an ounce of rum or the ice cream will not freeze to the desired temperature and you will end up with more of a slush than ice cream.
Ingredient substitutions and tips for making Ninja Creami Pina Colada Sorbet:
Directions for making Ninja Creami Pina Colada Sorbet:
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Ninja Creami Pina Colada Sorbet (Dairy Free)Rate this Recipe Print Recipe Pin Recipe
- 15 Ounce Crushed Pineapple (Canned, crushed pineapple in heavy syrup)
- 3 Tablespoons Coco Lopez or Coco Real (Cream of Coconut) (Use up to 5 tablespoons if you prefer a stronger coconut flavor.)
- ¼ Cup Almond Milk Creamer (I used Silk Sweet & Creamy Almond milk creamer but any brand can be used.)
- 1 Tablespoon Coconut (Shredded- Use as much or as little as you would like. )
- Pour all ingredients except shredded coconut into the pint container and stir to combine.
- Smooth the top flat, cover, and freeze for 24 hours.
- Remove from freezer. Before spinning, let the container sit out at room temperature for 10 minutes.
- Place the pint container into the outer bowl and place it into the Ninja Creami machine.
- Turn the machine on and select the sorbet process.
- Spin using the Sorbet process.
- Optional: Once the sorbet process completes, either remove from the Ninja Creami and top with coconut to enjoy or add in coconut mix-ins. If you would like to add coconut in as a mix-in, create a small tunnel down the middle of the sorbet and add in coconut now. Place the pint container in the outer bowl and into the Ninja Creami machine. Choose the mix-ins function. Once the process has completed, scoop and enjoy!
- Your sorbet is ready to eat!
Nutrition information is provided as a courtesy and is an estimate only.
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