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Pour the pineapple, banana, powdered sugar, coconut milk, and lime juice into a small blender and blend until all ingredients are fully combined. 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.
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 “ICE CREAM."
Since Dole Whip is more of a soft serve consistency, you will need to add pineapple juice and re-spin. Pour a tablespoon of the reserved pineapple juice into the pint and re-spin. Repeat this process until it has reached the desired consistency- like soft-serve ice cream.
Your ice cream is ready to eat! Enjoy!