Ninja Professional Plus User manual

Please make sure to read the enclosed Ninja®Owner’s Guide prior to using your unit.
QUICK
START
GUIDE
+ 30 IRRESISTIBLE RECIPES
BLENDER
WITH AUTO-IQ®
PROFESSIONAL PLUS

TOTAL CRUSHING® PITCHER
PROFESSIONAL PLUS BLENDER WITH AUTO-IQ®
QUICK ASSEMBLY
Please make sure to read the enclosed Ninja® Owner’s Guide prior to using your unit.
Once the Total Crushing Pitcher is locked onto base, press the Power button to turn the unit on.
1.
Place the Total
Crushing Pitcher
on base and turn
clockwise to lock
in place.
2.
Holding Stacked
Blade Assembly
by the top of the
shaft, insert it into
pitcher.
3.
Align arrows on
pitcher lid and
handle, then
lower handle to
lock in place.
WARNING: Stacked Blade Assembly is sharp and not locked in place. Make sure lid is locked onto pitcher
before pouring contents. If pouring without lid, carefully remove Stacked Blade Assembly first. Failure to
do so will result in a risk of laceration. Refer to the Ninja Owner’s Guide for additional information.
CLEANING
MANUAL PROGRAMS
Dishwasher: The container, lid, and blade
assembly are all dishwasher safe. The lid
and blade assembly are top-rack dishwasher
safe only. Ensure the blade assembly is
removed from the container before placing
in the dishwasher.
LOW, MEDIUM, and HIGH: When selected,
each of these speeds runs continuously until
turned o. They do not work in conjunction
with any preset programs.
Hand-Washing: Wash container, lid, and blade
assembly in warm, soapy water. When washing the
blade assembly, use a dishwashing utensil with a
handle to avoid direct hand contact with blades.
Handle blade assembly with care to avoid contact
with sharp edges. Rinse and air-dry thoroughly.
PULSE: Oers greater control of pulsing and
blending. Operates only when PULSE is pressed.
Use short presses for short pulses and long presses
for long pulses.
WARNING: Handle the blade assembly with care when washing, as the blades are sharp.
Contact with the blades’ edges can result in laceration.
WARNING: Always unplug the blender base before cleaning.
NINJA® PROFESSIONAL PLUS BLENDER WITH AUTO-IQ®
TOTAL CRUSHING® PITCHER
Smoothie
Whole Fruits/Vegetables
Fibrous Ingredients
Seeds
Ice Crush
Margaritas
Daiquiris
Milkshakes
Ice Cream
Fresh/Frozen Fruits
Milk /Yogurt
Protein Shakes
AUTO-IQ PROGRAMS
Intelligent preset programs combine unique blending and pausing patterns that
do the work for you. Once a preset program is selected, it will start immediately
and automatically stop when blending is complete. To stop blending before
the end of the program, press the currently active button again.
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TIP: Use PULSE to quickly chop onions, celery,
carrots, and more.
NOTE: The pitcher lid handle will not fold down unless it is attached to the pitcher.

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SMOOTHIE SMOOTHIE
SMOOTHIE
SMOOTHIE
PREP: 5 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 2–4 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select SMOOTHIE.
INGREDIENTS
2 1/2cups watermelon chunks
2 cups pomegranate juice
1 cup frozen peach slices
WATERMELON
QUENCH
PREP: 5 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 8 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select SMOOTHIE.
INGREDIENTS
4 large Golden Delicious apples, cored, chopped
4 cups unsweetened almond milk
1 tablespoon lemon juice
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4teaspoon ground nutmeg
1/2teaspoon kosher salt
4 cups ice
APPLE PIE
SMOOTHIE
PREP: 5 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 2–3 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select SMOOTHIE.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
1 large ripe banana, cut in half
1 cup strongly brewed coffee, chilled
1 cup almond milk
3 tablespoons creamy almond butter
2 teaspoons agave nectar
3 tablespoons cocoa powder
2 1/2cups ice
BANANA MOCHA
ALMOND SMOOTHIE
PREP: 5 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 2–4 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select SMOOTHIE.
INGREDIENTS
1 ripe banana
1/2cup pineapple chunks
1/2cup honeydew melon chunks
1/4lime, peeled, cut in half, seeds removed
3/4cup coconut water
1 cup ice
TROPICAL
CHILL

SMOOTHIE
SMOOTHIE
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ICE CRUSH
ICE CRUSH
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PREP: 5 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 2–3 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select SMOOTHIE.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
1/2cup strongly brewed coffee, cooled
1 square (1 ounce) dark chocolate
1 cup rice milk
1 teaspoon ground cinnamon
1/2cup low-fat vanilla yogurt
4–6 ice cubes
CINNAMON &
COFFEE SMOOTHIE
PREP: 5 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select SMOOTHIE.
INGREDIENTS
1 cup pineapple chunks
1 small ripe banana, cut in half
2 cups coconut water
1 cup frozen mango chunks
1 cup frozen strawberries
ISLAND SUNRISE
SMOOTHIE
PREP: 5 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select ICE CRUSH.
INGREDIENTS
1 lime, peeled, cut in half, seeds removed
1 lemon, peeled, cut in quarters, seeds removed
1/3cup orange juice
1/4cup triple sec
2/3cup tequila
4 cups ice
FRESH CITRUS
MARGARITA
PREP: 10 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select ICE CRUSH.
INGREDIENTS
1 frozen pear, peeled, cored
1/2teaspoon grated fresh ginger
2 cups pear juice
1/2to 3/4cup sake
1 tablespoon agave nectar
1 cup ice
PEAR GINGER
SAKE MARTINI

ICE CRUSH ICE CRUSH
ICE CRUSH
ICE CRUSH
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DIRECTIONS
1Place all ingredients, except orange
slices, into the 72-ounce Total Crushing
Pitcher in the order listed.
2Select ICE CRUSH.
3Pour into chilled glasses and garnish
with orange slices.
INGREDIENTS
1 1/2cups orange juice
1/2cup vodka
1/4cup light rum
1 small ripe banana, cut in half
1 1/2cup frozen pineapple chunks
2 cups ice
4 orange slices, for garnish
JAMAICAN
SCREWDRIVER
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select ICE CRUSH.
PREP: 5 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 6 SERVINGS
INGREDIENTS
3 lemons, peeled, cut in half, seeds removed
4 fresh mint leaves
1 3/4cups dry white wine
2 tablespoons agave nectar
3 1/2cups ice
LEM-MOSA
PREP: 5 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 5 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select ICE CRUSH.
INGREDIENTS
1 cup lime juice
1 cup light rum
4 cups frozen strawberries
STRAWBERRY
DAIQUIRI
PREP: 10 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 8 SERVINGS
DIRECTIONS
1Place all ingredients, except cucumber
slices, into the 72-ounce Total Crushing
Pitcher in the order listed.
2Select ICE CRUSH.
3Pour into glasses and garnish each
with cucumber slices.
INGREDIENTS
1 cup pineapple chunks
1/2jalapeño pepper, seeds removed
1/2-inch piece fresh ginger, peeled
1/3English cucumber, peeled, cut in quarters
Juice of 1 1/2limes
1 1/2cups coconut water
1/2cup silver tequila
3 tablespoons agave nectar
1/4teaspoon ground coriander
3 1/2cups frozen mango chunks
1 1/2cups ice
Cucumber slices, for garnish
TROPICAL
COOLER
PREP: 10 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 SERVINGS

ICE CREAM ICE CREAM
MANUAL
ICE CREAM
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DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select ICE CREAM.
3Remove mixture from the pitcher and
place in the freezer for at least 15 minutes
before serving. If you prefer a hard ice
cream consistency, pour mixture into
a loaf pan and freeze for 2 to 3 hours,
or until hardened.
INGREDIENTS
1/2cup white chocolate chips
3/4cup light cream
2 tablespoons lemon juice
1 teaspoon vanilla extract
3 cups frozen blueberries
BLUEBERRY VANILLA
CHIP FREEZE
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select ICE CREAM.
3Remove mixture from the pitcher
and place in the freezer for at least
15 minutes before serving. If you prefer
a hard ice cream consistency, pour
mixture into a loaf pan and freeze for
2 to 3 hours, or until hardened.
INGREDIENTS
3 cups frozen strawberries
6 fresh mint leaves
1 cup pomegranate juice
2 tablespoons coconut sugar
STRAWBERRY
MINT SORBET
DIRECTIONS
1Stir together the heavy cream and
evaporated milk. Pour into ice cube trays
and freeze for 8 hours or overnight.
2Place peppermint candies, powdered
sugar, peppermint extract, milk, and
frozen cream cubes into the 72-ounce
Total Crushing Pitcher.
3Select ICE CREAM.
4Remove mixture from the pitcher
and place in the freezer for at least
15 minutes before serving. If you prefer
a hard ice cream consistency, pour
mixture into a loaf pan and freeze for
2 to 3 hours, or until hardened.
INGREDIENTS
2 cups heavy cream
1 cup evaporated milk
10 round peppermint candies
1/4cup powdered sugar
1/2teaspoon peppermint extract
1 cup whole milk
VANILLA PEPPERMINT
ICE CREAM
PREP: 10 MINUTES | CHILL: 1 HOUR | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 CUPS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2PULSE until desired consistency
is reached.
3Cover and refrigerate at least 1 hour
before serving.
INGREDIENTS
2 cans (10 ounces each) whole peeled
tomatoes, drained
1 small white onion, peeled, cut in quarters
1 jalapeño pepper, cut in half, seeds removed
1 canned chipotle pepper in adobo sauce
2 tablespoons adobo sauce
1 bunch cilantro, stems removed
1 lime, peeled, cut in quarters, seeds removed
Kosher salt, to taste
Ground black pepper, to taste
CHIPOTLE
SALSA
PREP: 5 MINUTES | FREEZE: 15 MINUTES–3 HOURS
CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 SERVINGS
PREP: 10 MINUTES | FREEZE: 15 MINUTES–3 HOURS
CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 6 SERVINGS
PREP: 10 MINUTES | FREEZE: 8 HOURS + 15 MINUTES–3 HOURS
CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 6 SERVINGS

MANUAL MANUAL
MANUAL
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PREP: 15 MINUTES | COOK: 30 MINUTES
CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 9 CUPS
DIRECTIONS
1Place butter, garlic, and onion into a
5-quart saucepan over medium-low
heat. Cook for 5 minutes.
2Add flour, salt, and pepper, and stir
to incorporate. Add artichoke hearts,
spinach, and broth. Bring to a boil, then
reduce heat to medium-low and cook
for 20 minutes.
3Remove from heat and cool to room
temperature.
4Place cooled mixture into the 72-ounce
Total Crushing Pitcher. Select HIGH
and blend until desired consistency
is reached.
5Return sauce to saucepan, add
Parmesan and sour cream, then
simmer until heated through.
INGREDIENTS
3 tablespoons unsalted butter
2 cloves garlic, peeled, chopped
1 large onion, peeled, chopped
1/3cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 can (14 ounces) artichoke hearts, drained
1 pound baby spinach
4 cups low-sodium vegetable broth
2 cups grated Parmesan cheese
1/2cup sour cream
DO NOT BLEND HOT INGREDIENTS.
SPINACH
ARTICHOKE DIP
PREP: 15 MINUTES | COOK: 25 MINUTES
CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 2–4 SERVINGS
DIRECTIONS
1Place the onion and garlic into the 72-ounce
Total Crushing Pitcher. PULSE until roughly
chopped.
2Heat the oil in a medium saucepan over
medium heat. Add the onion and garlic. Sauté
for 5 minutes, or until softened.
3Place the tomatoes, sun-dried tomatoes,
red wine, and crushed red pepper into the
72-ounce Total Crushing Pitcher. Select HIGH
and blend until desired consistency is reached.
4Add the tomato sauce to the saucepan with
garlic and onions. Add salt and pepper to
taste. Simmer 20 minutes.
5Garnish with fresh basil.
INGREDIENTS
1 onion, peeled, cut in quarters
4 cloves garlic, peeled
1 tablespoon canola oil
1 can (28 ounces) whole peeled tomatoes
1 jar (6 ounces) sun-dried tomatoes
packed in olive oil
1/2cup dry red wine
1/2teaspoon crushed red pepper
Kosher salt, to taste
Ground black pepper, to taste
1/4bunch basil, chopped, for garnish
DO NOT BLEND HOT INGREDIENTS.
SUN-DRIED
TOMATO SAUCE
BUTTERNUT
SQUASH SOUP
PREP: 20 MINUTES | COOK: 40–45 MINUTES
CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 8 SERVINGS
DIRECTIONS
1Heat oil in a large saucepan over
medium heat. Add the onions, cooking
until they begin to soften, about 5
minutes. Add the cashews and cook,
stirring, for about 5 minutes.
2Add the apple, carrot, squash, thyme,
and bay leaf to the saucepan and cook
for 5 minutes. Add the stock and stir to
combine. Bring the soup to a boil and
then reduce the heat to medium-low.
Allow soup to simmer until the squash
is easily pierced with a knife, 20 to 25
minutes. Remove and discard bay leaf.
3Allow the soup to cool to room temperature.
4Working in two batches, ladle half the
cooled soup into the 72-ounce Total
Crushing Pitcher. Select HIGH and blend
until desired consistency is reached.
Repeat with remaining soup.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
3 tablespoons olive oil
1 large yellow onion, peeled, chopped
1 cup raw cashews
1 large apple, peeled, cored, chopped
1 large carrot, peeled, chopped
2 pounds butternut squash, peeled, cubed
1 teaspoon fresh thyme leaves
1 bay leaf
4 cups vegetable stock
Kosher salt, to taste
Ground black pepper, to taste

MANUAL MANUAL
MANUAL
MANUAL
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PEP IN YOUR
STEP SOUP
PREP: 10 MINUTES | COOK: 10 MINUTES
CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 3 SERVINGS
DIRECTIONS
1Place all ingredients, except balsamic
vinegar, into the 72-ounce Total
Crushing Pitcher in the order listed.
2Select HIGH until desired consistency
is reached.
3Transfer soup to a medium saucepan
and simmer until heated through, about
10 minutes. Serve in bowls garnished
with a splash of balsamic vinegar.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
3 red bell peppers, roasted, peeled, cooled
1/4cup sundried tomatoes
2 cloves garlic, peeled
1/4cup white wine
1/4bunch Italian parsley, trimmed
1 cup low-sodium vegetable broth
Kosher salt, to taste
Ground black pepper, to taste
Balsamic vinegar, for garnish
DIRECTIONS
1Heat oil in a saucepan over medium-
high heat. Add carrots, shallots,
turmeric, and ginger. Sauté until
softened, about 15 minutes.
2Add vegetable broth, lime juice, salt,
and pepper to saucepan and simmer
10 to 15 minutes over medium-low
heat. Let cool to room temperature.
3Add the cooled soup to the 72-ounce
Total Crushing Pitcher. Select HIGH
and blend until desired consistency
is reached.
4Reheat soup in saucepan until
heated through.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
2 tablespoons olive oil
6 medium carrots, peeled, chopped
4 shallots, peeled, chopped
2-inch piece fresh turmeric root, peeled, chopped
1 1/2-inch piece fresh ginger, peeled, chopped
1 1/2cups vegetable broth
2 tablespoons lime juice
Kosher salt, to taste
Ground black pepper, to taste
CARROT
GINGER SOUP
PREP: 15 MINUTES | COOK: 40 MINUTES
CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select HIGH until desired consistency
is reached.
3Transfer contents to a large saucepan
and simmer over medium-low heat for
about 15 minutes, or until heated through.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
1 can (28 ounces) whole peeled tomatoes
4 cloves garlic, peeled
3 tablespoons tomato paste
3/4cup silken tofu
3 tablespoons extra virgin olive oil
1/2teaspoon kosher salt
1/4teaspoon ground black pepper
1 cup vegetable broth
1 tablespoon fresh basil leaves
ROASTED GARLIC &
ROMA TOMATO SOUP
PREP: 10 MINUTES | COOK: 15 MINUTES
CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 6 SERVINGS
DIRECTIONS
1Steam cauliflower with onion until
tender, about 15 minutes. Cool to
room temperature.
2Place cooled cauliflower and onion
with remaining ingredients into the
72-ounce Total Crushing Pitcher.
3Select HIGH until desired consistency
is reached.
4Transfer soup to a stockpot,
adjust seasonings, and simmer
until heated through.
5Garnish each serving with additional
grated cheese and nutmeg.
DO NOT BLEND HOT INGREDIENTS.
INGREDIENTS
4 cups cauliflower florets
1/2small onion, peeled, cut in half
2 cups low-fat milk
3/4cup grated white cheddar cheese,
plus additional for garnish
1 teaspoon onion powder
1/4teaspoon grated nutmeg,
plus additional for garnish
Kosher salt, to taste
Ground black pepper, to taste
CAULIFLOWER WHITE
CHEDDAR SOUP
PREP: 15 MINUTES | COOK: 30 MINUTES
CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 SERVINGS

MANUAL MANUAL
MANUAL
MANUAL
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PREP: 10 MINUTES | FREEZE: 3–4 HOURS
CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 2–4 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select HIGH until smooth. Strain
watermelon juice and discard pulp.
3Pour watermelon juice into ice cube
trays. Freeze 3 to 4 hours, or until
almost solid. Shave with a fork into
glasses and serve.
INGREDIENTS
6 cups watermelon chunks
1 tablespoon lime juice
3 tablespoons agave nectar
6 mint leaves
WATERMELON
MINT GRANITA
PREP: 10 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select HIGH until smooth.
INGREDIENTS
1 1/2cups frozen strawberries
1/2cup frozen peaches
1/2cup whole milk
1/4cup low-fat vanilla yogurt
2 tablespoons agave nectar
1 teaspoon vanilla extract
FROZEN STRAWBERRY
PEACH TREAT
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select HIGH until smooth. Add
additional water, if needed.
INGREDIENTS
2 cups frozen cantaloupe chunks
1/2teaspoon freshly ground black pepper
3/4to 1 1/2cups water
1 cup ice
CANTALOUPE
PEPPER FREEZE
PREP: 15 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 SERVINGS
BROCCOLI
CHEDDAR SOUP
PREP: 15 MINUTES | COOK: 35–40 MINUTES
CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 6 SERVINGS
DIRECTIONS
1Place butter into a heavy-bottom
saucepan over medium heat; stir until
melted. Add onion and carrot and cook
until tender, about 5 minutes.
2Whisk in the flour and cook 5 more
minutes. Add broth and continue stirring
as mixture thickens. Add broccoli and
simmer over medium heat until tender,
20 to 25 minutes, stirring occasionally.
Let cool to room temperature.
3Place cooled soup into the 72-ounce
Total Crushing Pitcher. Select HIGH
and blend until desired consistency
is reached.
4Transfer the soup back to the saucepan.
Add milk, cheese, salt, and pepper.
Simmer until heated through.
INGREDIENTS
3 tablespoons butter
1/2small yellow onion, peeled, chopped
1 medium carrot, peeled, chopped
2 tablespoons flour
3 cups chicken broth
3 cups broccoli florets
1 cup whole milk
3/4cup shredded cheddar cheese
Kosher salt, to taste
Ground black pepper, to taste
DO NOT BLEND HOT INGREDIENTS.

MANUAL
MANUAL
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DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select HIGH until smooth.
INGREDIENTS
1 cup vanilla oat milk
1/2cup walnut halves
1/2teaspoon pure vanilla extract
2 packets (.035 ounces each) stevia
1 cup nonfat vanilla yogurt
2 1/2cups ice
VANILLA NUT
FROZEN TREAT
PREP: 5 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 SERVINGS
PREP: 5 MINUTES | CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select HIGH until smooth.
INGREDIENTS
1 cup frozen pineapple chunks
1 small frozen ripe banana
1 tablespoon fresh lime juice
1/2cup light coconut milk
1 tablespoon agave nectar
1 teaspoon grated fresh ginger
COCONUT
PINEAPPLE SORBET
PREP: 15 MINUTES | CHILL: 2 HOURS |
CONTAINER: 72-OUNCE TOTAL CRUSHING®PITCHER | MAKES: 4 SERVINGS
DIRECTIONS
1Place all ingredients into the 72-ounce
Total Crushing Pitcher in the order listed.
2Select HIGH until smooth, scraping
down sides of pitcher as needed.
3Place mousse into an airtight container
and refrigerate until chilled, about 2 hours.
INGREDIENTS
2 ripe bananas, cut in quarters
2 ripe avocados, peeled, cut in quarters, pits
removed
1/4cup chocolate syrup
Juice of 1/2orange
1/4cup cocoa powder
BANANA
CHOCOLATE MOUSSE
MANUAL

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visit us online at ninjakitchen.com
@ninjakitchen
© 2020 SharkNinja Operating LLC.
AUTO-IQ, NINJA and TOTAL CRUSHING are registered trademarks of SharkNinja Operating LLC.
BN701_QSG_IG_30Recipe_REV_Mv2
BLENDER
WITH AUTO-IQ®
PROFESSIONAL PLUS