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Ninja Creami Pina Colada Ice Cream

Ninja Creami Pina Colada Ice Cream

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Bring the tropics to your kitchen with this creamy, refreshing Piña Colada Ice Cream made in the Ninja Creami. Combining rich coconut cream and sweet pineapple tidbits, this dessert is a quick and easy way to enjoy a taste of paradise.

Ingredients

Scale

Ice Cream Base:

  • 1 ¼ cups canned coconut cream (unsweetened)
  • ½ cup canned pineapple tidbits (small pieces, drained, reserve juice)

Mix-Ins:

  • 1 tablespoon toasted coconut (toast in a skillet for ~3 minutes)
  • 1 tablespoon chopped pineapple

Optional:

  • 12 tablespoons reserved pineapple juice (to adjust texture during re-spin)

Instructions

  1. Prepare the Base: Pour coconut cream and pineapple tidbits into the Ninja Creami pint container. Do not stir. Seal the container and freeze on a flat surface for at least 24 hours.
  2. Process the Ice Cream: Remove the pint from the freezer, take off the lid, and place it into the Ninja Creami outer bowl. Lock it into the machine and press the “Lite Ice Cream” button.
  3. Adjust Texture if Needed: If crumbly or dry, add 1–2 tablespoons of reserved pineapple juice and re-spin. For small ice cream balls, re-spin without adding liquid. Repeat as needed until smooth and creamy.
  4. Add Mix-Ins: Create a hole in the center of the ice cream using a spoon. Add toasted coconut and chopped pineapple into the hole. Place the pint back into the machine and press “Mix-In” to incorporate evenly.
  5. Serve and Enjoy: Scoop out your tropical treat and serve immediately!

Notes

Serving Suggestions:

Serve in chilled bowls or waffle cones for added crunch. Garnish with extra toasted coconut or fresh mint for flair.

Tips & Tricks:

  • Use full-fat coconut cream for a richer texture.
  • Let frozen ice cream sit at room temperature for 5–10 minutes before processing if too hard.

Storage & Reheating:

Store leftovers in the pint container with a tight lid for up to one week. To soften, let sit at room temperature for a few minutes before serving.