Pineapple Popsicles
Pineapple Popsicles are a quick and refreshing treat that comes together with just three ingredients and hardly any effort.
Frozen pineapple, pineapple juice, and vanilla ice cream blend into a creamy, fruity mixture that’s perfect for pouring into popsicle molds.
This is the kind of easy recipe you’ll want to keep on repeat all summer long because it’s fun to make and even better to eat.
Pineapple Popsicles Recipe Highlights
- Only 3 ingredients and 5 minutes of prep
- Kid-friendly and naturally sweet
- No added sugar or artificial flavors
- Easy to customize with what you have on hand
- Perfect make-ahead treat for warm days
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PINEAPPLE – I use frozen pineapple chunks because they create a smooth texture and chill the mixture without needing extra ice.
PINEAPPLE JUICE – I use 100% pineapple juice to boost the fruit flavor and help blend the mixture to the right consistency.
VANILLA ICE CREAM – I use classic vanilla ice cream to add a creamy texture and mellow sweetness that balances the tart pineapple.
How To Make Pineapple Popsicles
Please check the printable recipe card below for more detailed instructions.
- Blend frozen pineapple, pineapple juice, and vanilla ice cream on low until smooth.
- Stir in a splash of juice if needed to loosen the mixture.
- Fill popsicle molds evenly with the blended mixture.
- Insert sticks and freeze for 6 hours or overnight until firm.
Leftovers and Storage
STORE – Keep extra Pineapple Popsicles in the molds or transfer to a freezer-safe container or bag for up to 2 months.
MAKE AHEAD – Blend the mixture and fill the molds up to a day in advance, then freeze. Great for prepping before guests arrive or stocking your freezer.
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Serving Suggestions
AFTERNOON SNACK – A perfect way to cool down on hot days without turning on the oven.
PARTY TREAT – Serve these at backyard barbecues or summer birthdays for a fun, handheld dessert.
DESSERT BOARD ADDITION – Add to a summer-themed frozen dessert tray with fruit kabobs and chocolate-covered bananas.
POOL DAY ESSENTIAL – Hand these out poolside to keep things cool and fun.
KID-FRIENDLY COOKING ACTIVITY – Let kids help pour the mixture and insert the sticks. It’s simple and mess-free.
Recipe Success Tips
USE FROZEN PINEAPPLE – Fresh pineapple won’t give you the thick, icy texture that makes these popsicles so satisfying.
BLEND ON LOW SPEED – High speed can whip in too much air or overheat the mixture, making it harder to pour.
FILL MOLDS EVENLY – Pour carefully and use a spoon to smooth the tops if needed so they freeze with a flat surface.
INSERT STICKS STRAIGHT – If your mold doesn’t support the sticks well, freeze for 30 minutes first, then insert the sticks upright.
Expert Tip – For easier release, run the bottom of the popsicle mold under warm water for about 10 to 15 seconds before pulling out the popsicles.
Commonly Asked Questions
Can I Use Fresh Pineapple Instead Of Frozen?
Yes, but you’ll need to freeze the chunks first. Fresh pineapple won’t give the same texture and might not blend as thick and creamy.
What Kind Of Popsicle Mold Works Best?
Any standard mold works well. Silicone molds make it easier to remove the popsicles, while plastic molds with stick guides help keep everything straight.
Can I Use Coconut Milk Instead Of Ice Cream?
Yes, you can swap in full-fat coconut milk for a dairy-free version. It gives a rich texture and works well with the tropical flavor.
Can I Make This Mixture Into A Smoothie Instead?
Absolutely. Just add a little more pineapple juice and blend until it reaches your preferred drinking consistency.
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Pineapple Popsicles
Ingredients
- 1½ cups pineapple frozen
- ¾ cup pineapple juice
- 2 scoops vanilla ice cream
Instructions
- Add all ingredients to a blender. Blend on low speed for 1 to 2 minutes, or until smooth.
- If the mixture is too thick, add a small amount of pineapple juice and stir to help blend. Continue until no visible pineapple chunks remain.
- Carefully spoon the mixture into each popsicle mold, filling evenly. Attach the mold lid and insert the sticks halfway into each slot.
- Transfer the mold to the freezer and freeze for at least 6 hours or overnight until fully set.
Equipment
Notes
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.