If you have ever had a Dole Whip at Disney World, you know how addicting they are. This Ninja Creami Pineapple Dole Whip Protein Ice Cream brings that same creamy pineapple flavor home, but with a TON of protein packed into the whole pint. Trust me, you would never know it’s a healthier version!
This recipe comes in at 346.67 calories, 31.33 grams of protein, 24 grams of sugar, 3 grams of fat, and 47 grams of carbs for the ENTIRE pint. See the recipe card at the bottom of the post for all nutrition facts.
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If you have ever had a Dole Whip at Disney World, you already know how addicting they are. This Ninja Creami Dole Whip recipe brings that same creamy pineapple flavor home, but with over 30 grams of protein in the whole pint. It’s quickly become one of my favorite Ninja Creami recipes for a good reason.
The texture on this homemade dole whip is THICK and creamy. A lot of protein ice cream recipes can come out chalky or icy on the first spin, but this one comes out smooth and scoopable thanks to the protein shake, instant pudding, and pineapple chunks all working together. You get that soft serve style creamy texture without having to fix anything after processing.
The no sugar added pineapple is doing most of the work for the flavor here. You will drain the pineapple chunks before adding them to the blender, but DO NOT throw out that juice. Save it, because if your ice cream comes out dry or crumbly after processing on the lite ice cream setting, a tablespoon or two of pineapple juice is going to bring the texture back without watering down the flavor.
For the vanilla protein shake, I like to use Premier Protein or Fairlife because they are easy to find and the flavor works really well in protein ice cream. Whatever brand you pick, taste the shake first and make sure you actually like it. The flavor of the shake is going to come through in the final ice cream, so if you don’t love it on its own, you probably won’t love it frozen either.
The instant vanilla pudding mix is the secret to getting a creamy texture without a bunch of extra steps. Most instant pudding has a thickener like guar gum, xanthan gum, or another gum in it, which acts as a stabilizer and keeps your ice cream from getting icy. That means you don’t need to add a separate stabilizer like guar gum or cream cheese to this one. It’s a quick shortcut to a thick, creamy whole pint of pineapple goodness.
Tips for making Ninja Creami Pineapple Dole Whip Protein Ice Cream
It gets really close! The creamy pineapple flavor, the smooth texture, and the slight tang all come through. The original Disney version is dairy free and made with a soft serve mix, so this isn’t an exact copy, but it is pretty darn close and has a TON more protein.
The reserved pineapple juice is your secret weapon for the re-spin. If your ice cream comes out dry, crumbly, or sandy looking after the first spin, add a tablespoon or two of the juice and process again. It brings back the creamy texture without watering down the pineapple flavor.
You can, but you need to thaw it first. Frozen pineapple has a lot more juice in it once it thaws, which can change the texture of your ice cream. Drain it really well after thawing and save any liquid for the re-spin if needed.
You sure can! Vanilla is recommended because it lets the pineapple flavor be the star, but a coconut or unflavored shake would also work. I would stay away from chocolate or anything that is going to fight with the pineapple flavor.
Yes! If you have the Ninja Swirl, you can turn this Ninja Creami dole whip into soft serve. Once it processes, move the container over to the swirl side of the machine and dispense. The texture is already creamy and soft so it works really well in the swirl.
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Ingredient tips and substitutions
The full ingredient list is at the bottom of this post in the recipe card.
- Vanilla Protein Shake– Use any vanilla protein shake like Premier Protein or Fairlife, or use the same volume of dairy (whole milk, 2% milk, almond milk, coconut milk, oat milk) mixed with vanilla protein powder. You may need to adjust the flavor and sweetness depending on what you choose.
- Sugar Free Vanilla Instant Pudding Mix– Use sugar free or regular instant vanilla pudding mix. Do not use cook and serve or premade pudding because they will not work the same way in this recipe.
- Vanilla Bean Paste– If you do not have vanilla bean paste, vanilla extract works as a 1:1 swap.
- No Sugar Added Pineapple– Use canned pineapple chunks in juice with no sugar added, drain them before blending, and save the juice for the re-spin if needed.
- Pineapple Juice (Optional)– Use the reserved juice from the canned pineapple. If you do not have any left, plain pineapple juice from a can or carton works fine.
Directions for Making the Ice Cream Mixture
- Pour the protein shake, pudding mix, vanilla bean paste, and pineapple into a small blender and blend until the pudding mix has completely combined with the other ingredients. Pour the mixture into a Ninja Creami pint container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Directions for Processing the Ice Cream Mixture
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on “LITE ICE CREAM.”
- If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of unsweetened almond milk and then re-spin. If the ice cream looks like little balls of ice cream, respin without adding liquid. You may have to repeat this process a couple of times.
- Remove the pint from the machine and enjoy!
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Recipe
Ninja Creami Pineapple Dole Whip Protein Ice Cream
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Equipment
Add Food Grade Vegetable Glycerin To Make Leftover Ice Cream Scoopable Right Out of the Freezer
Per 16 ounce pint: *Add 1 Teaspoon to full fat/full sugar bases *Add 1.5 teaspoon to high protein bases *Add 2 teaspoons to low sugar/low fat lite bases. Freeze and process per the recipe. Take the leftovers out of the freezer and scoop without having to reprocess. ***This is a guideline and adjustments may be needed based on your recipe.
Original, Breeze, Swirl, and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. ***If you have the Original, Breeze, or Swirl machine, which use 16 ounce containers, choose the 1X option. ***If you have the Deluxe or XL machine, which use 24 ounce containers, choose the 1.5X option.
Ingredients
Ice Cream Base
- 11.5 Fluid Ounces (326 g) Vanilla Protein Shake
- 2 Tablespoons (2 Tablespoons) Sugar-Free Vanilla Instant Pudding Mix
- 1 Teaspoon (1 Teaspoon) Vanilla Bean Paste
- ⅔ Cup (118 2/7 ml) No Sugar Added Pineapple (drain and reserve the juice)
Optional
- 1-2 Tablespoons (2 Tablespoons) Pineapple Juice (Reserved Pineapple Juice)
Instructions
Make the Ice Cream Mixture
- Pour the protein shake, pudding mix, vanilla bean paste, and pineapple into a small blender and blend until the pudding mix has completely combined with the other ingredients. Pour the mixture into a Ninja Creami pint container.
- Freeze on a level surface for 24 hours. Your freezer should be between 9 and -7 degrees Fahrenheit. To avoid getting a bump on the top of the frozen mixture, freeze with the lid off of the container.
Process the Ice Cream
- After 24 hours, remove the pint container from the freezer.
- Place the pint container into the outer bowl of the Ninja Creami and then process on "LITE ICE CREAM."
- If the ice cream is dry or crumbly looking (like sand), pour in a tablespoon or two of unsweetened almond milk and then re-spin. If the ice cream looks like little balls of ice cream, respin without adding liquid. You may have to repeat this process a couple of times.
- Remove the pint from the machine and enjoy!
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only. Optional ingredients are not included in the nutrition information.
Recipes that use allulose:
Allulose is a low calorie sweetener that your body doesn't fully digest, so it provides only 0.4 calories per gram instead of 4. That's why the calorie total doesn't match what you'd expect from the carb count. Calories from allulose are calculated based on metabolized carbohydrates. Allulose contributes fewer calories than standard carbohydrates.
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