Like this sorbet, you’re traveling light this summer. Just three ingredients taste as exotic as far-flung destinations yet take it as easy as cruise control.
TIP: If your whip is too cold when you put it into the bag, warm slightly with your hands for a minute. This recipe can also be scooped if you want to skip the piping step.
GLOW UP: Divide your Road Trip sorbet into ice cube trays and freeze. Once you’ve reached your final destination, add the ice cubes to a piña colada and let the flavors take you away to paradise.
CREAMi PREP TIP: Make the most of your time by prepping several CREAMi™ Pints at once! Incorporate your favorite ice cream ingredients into your weekly grocery trip, then, Creamify™ on demand whenever a craving strikes! Looking for more pints? Purchase more at www.ninjacreami.com.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
240g
canned pineapple
180ml
French vanilla coffee creamer
1 teaspon
vanilla extract
1 1/2 cups
canned pineapple
3/4 cup
French vanilla coffee creamer
1 teaspoon
vanilla extract
Utensils
Blender
Piping Bag with Star Tip
Step 1
In a blender, add all ingredients and blend on high until mixture is completely smoooth, 60 seconds.
Step 2
Pour base into an empty CREAMi™ Pint. Place storage lid on pint and freeze for 24 hours.
Step 3
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 4
Select SORBET.
Step 5
When processing is complete, remove sorbet from pint and place into a piping bag with a star tip attached. Pipe into a small ice cream dish starting in the center and working upwards in circles.
In a blender, add all ingredients and blend on high until mixture is completely smoooth, 60 seconds.
240g
canned pineapple
180ml
French vanilla coffee creamer
1 teaspon
vanilla extract
1 1/2 cups
canned pineapple
3/4 cup
French vanilla coffee creamer
1 teaspoon
vanilla extract
Step 2 of 5
Pour base into an empty CREAMi™ Pint. Place storage lid on pint and freeze for 24 hours.
240g
canned pineapple
180ml
French vanilla coffee creamer
1 teaspon
vanilla extract
1 1/2 cups
canned pineapple
3/4 cup
French vanilla coffee creamer
1 teaspoon
vanilla extract
Step 3 of 5
Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
240g
canned pineapple
180ml
French vanilla coffee creamer
1 teaspon
vanilla extract
1 1/2 cups
canned pineapple
3/4 cup
French vanilla coffee creamer
1 teaspoon
vanilla extract
Step 4 of 5
Select SORBET.
240g
canned pineapple
180ml
French vanilla coffee creamer
1 teaspon
vanilla extract
1 1/2 cups
canned pineapple
3/4 cup
French vanilla coffee creamer
1 teaspoon
vanilla extract
Step 5 of 5
When processing is complete, remove sorbet from pint and place into a piping bag with a star tip attached. Pipe into a small ice cream dish starting in the center and working upwards in circles.
