Check out our recipe for Ninja Creami Pineapple Sorbet!
Ok…so you’ve got the Ninja Creami and don’t know where to start? No problem!! This could be the easiest recipe that I’ve ever made…it’s hard to even call it a recipe when it only has one ingredient. That’s right…one ingredient!!
Making pineapple sorbet using the Ninja Creami could not be any easier. Honestly, the hardest part is waiting 24 hours for it to freeze before creamifying it!
After you have creamified the canned pineapple, the result is a super creamy sorbet that tastes 100% like pineapples. It really is amazing how creamy the texture is. There are no added colors or flavors in this recipe. And…bonus…it’s super easy to make!
Tips for making Ninja Creami Pineapple Sorbet
If the sorbet is icy or has a grainy texture, put the pint back into the outer bowl and insert it back into the Ninja Creami machine. Select the RE-SPIN function and re-spin one or two times. Due to the sorbet not having any fat or dairy in it, it may need an extra spin or two to make it creamier.
Yes! You can. After the pineapple sorbet has completed the sorbet process, take the inner bowl out of the Ninja Creami and add whatever mix-ins you would like to the center of the pint of sorbet. If necessary, create a hole or tunnel down the center to make room for the mix-ins. Place the inner bowl with the pint in it, into the Ninja Creami machine and select the mix-ins process.
The thicker and denser the fruit, the creamier the sorbet will be. If the sorbet is made using peaches, pineapples, or bananas, the sorbet will be thick and creamy. If the sorbet is made using less dense fruits like watermelon, raspberries, or grapefruit, the result will be less creamy and icier in texture. For more details, check out this post from Serious Eats.
You sure can! But…you will need to use 2 pint containers instead of one. You always want to make sure that the pint containers are only filled up to the max fill line and not any more than that. In order for the sorbet to turn out creamy, it needs to be mixed by the machine after freezing. If you overfill the pint, the machine is going to have a hard time mixing it and the result will not be as expected.
It depends. If you are keeping the sorbet 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 sorbet will keep for several weeks, even months. However, if you transfer your sorbet 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 sorbet will decrease greatly to just a few days and you will likely end up with freezer-burned sorbet.
Ingredient substitutions and tips for making Ninja Creami Pineapple Sorbet:
The full ingredient list is found at the bottom of the post in the recipe card.
Pineapple- I used a 20 ounce can of crushed pineapple in pineapple juice. You can use crushed, tidbits, chunks, or even fresh pineapple. Canned pineapple is sold in pineapple juice or in light or heavy syrup. The pineapple in the pineapple juice is less sweet than the type that is sold in light or heavy syrup. Either will work for this recipe. Just buy whatever you prefer in terms of the level of sweetness.
Directions for making Ninja Creami Pineapple Sorbet:
1. Pour 16 ounces of canned pineapple, with the liquid from the can, into a Ninja Creami pint container and freeze on a level surface in a cold freezer for a full 24 hours.
2. After 24 hours, remove the pint from the freezer. Remove the lid.
3. Place the Ninja Creami pint into the outer bowl. Place the outer bowl with the pint in it, into the Ninja Creami machine and turn until the outer bowl locks into place. Push the SORBET button. During the SORBET function, the sorbet will mix together and become very creamy. This should take approximately 2 minutes.
4. Once the SORBET function has ended, turn the outer bowl and release it from the Ninja Creami machine.
5. Your sorbet is ready to eat! Enjoy!
*** If the sorbet is not quite creamy enough, place the outer bowl with the pint back into the Ninja Creami machine and lock it into place. Choose the RE-SPIN function. Once the Ninja Creami completes the RE-SPIN cycle, remove the outer bowl from the machine.
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Recipe
Ninja Creami Pineapple Sorbet
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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.
Original and Deluxe Ingredient Measurements
Use the multiplier below to adjust quantities based on the machine that you own. 1X=Original 16 ounce 1.5X=Deluxe 24 ounces
Ingredients
- 16 Ounces Pineapple (Canned)
Instructions
- Pour 16 ounces of canned pineapple, with the liquid from the can, into a Ninja Creami pint container and freeze on a level surface in a cold freezer for a full 24 hours.
- After 24 hours, remove the pint from the freezer. Remove the lid.
- Place the Ninja Creami pint into the outer bowl. Place the outer bowl with the pint in it, into the Ninja Creami machine and turn until the outer bowl locks into place. Push the SORBET button. During the SORBET function, the sorbet will mix together and become very creamy. This should take approximately 2 minutes.
- Once the SORBET function has ended, turn the outer bowl and release it from the Ninja Creami machine.
- Your sorbet is ready to eat! Enjoy!
- *** If the sorbet is not quite creamy enough, place the outer bowl with the pint back into the Ninja Creami machine and lock it into place. Choose the RE-SPIN function. Once the Ninja Creami completes the RE-SPIN cycle, remove the outer bowl from the machine.
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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Maureen says
I make mine using two 432g cans of pineapple slices in juice. I reserve 1/2 cup of the juice then blend it in my high speed blender with 3 tablespoons of maple syrup, 1/2 teasoon guar gum and 1/2 teaspoon of glycerin. After blending, I add enough of the reserved juice to top the blender up to the 900ml mark then blend again. It makes two tubs. One mix on the Sorbet setting is all that it needs and the result is very creamy and delicious. I can re-freeze it and it’s still scoopable. I also make an apricot and peach version using the same method.
Sarah white says
It worked perfectly and it was delicious to eat👍🤤
Alisha says
Can I put a few drops of liquid monk sweetener in the mix prior to freezing it?
Lauren Cardona says
I don’t see why not. I don’t use monk sweetener so I can’t say how much to use. I would recommend tasting the mixture before freezing to see how sweet it is. I would recommend blending the mixture together before freezing so that the sweetener gets evenly distributed throughout the ice cream.
marge says
Great first spin with Creami Deluxe. I did one spin on sorbet and then added 1/4 cup of milk and two squirts of stevia and spun on mix-ins. Woweeeeee!!!
We can’t believe the transformation. I didn’t think I’d enjoy it as I don’t care for frozen treats like that. This was creamy and satisfying.
Darlean Duncan says
I tried this recipe Pineapple Sorbet and added about 1/2 teaspoon bakers sugar (extra fine) to my pineapple came out perfect. Love it, Love it. Sure didn’t last very long.
Lauren Cardona says
Hi Darlean! I’m so glad that you enjoyed this SUPER easy way to make pineapple sorbet! This was a game changer for me and got me hooked on the Ninja Creami! 🙂
Donna Swanson says
My first thing I made in my Creami Christmas gift from my CEO of the Nonprofit I am a volunteer Director for. Wanted to have something easy to familiarize myself and ready frozen to make. It was tart but delicious. Have chocolate milk and eggnog freezing now to try this weekend.