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Pineapple Popsicles
Jennifer Ryan
Cool off with creamy pineapple popsicles. Sweet, tangy, and made with just a few ingredients for an easy frozen treat.
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Prep Time
10
minutes
mins
Freezing Time
4
hours
hrs
Total Time
4
hours
hrs
10
minutes
mins
Course
Dessert, Snack
Cuisine
American
Servings
6
Calories
89
kcal
Equipment
Food processor
or blender
Measuring cup
Citrus juicer
(optional)
Popsicle molds
Popsicle sticks
(if needed)
Ingredients
US Customary
Metric
1x
2x
3x
2 ½
cups
pineapple
canned chunks in natural juice, drained, or 1 small pineapple
1
cup
vanilla Greek yogurt
1
lime
freshly juiced
Instructions
Drain the pineapple, reserving the juice.
2 ½ cups pineapple
Add the pineapple chunks to a food processor or blender.
Add the yogurt, lime juice, and 1 tablespoon of the reserved pineapple juice.
1 cup vanilla Greek yogurt,
1 lime
Blend until smooth and creamy.
Pour the mixture evenly into popsicle molds.
Insert sticks if your molds require them.
Freeze for at least 4 hours, or until fully set. Overnight freezing works best.
To release, briefly run the molds under warm water, then gently pull out the popsicles.
Notes
Tips and Tricks
Adjust texture:
Add a little more pineapple juice if you prefer a thinner mixture.
Use fresh pineapple:
Fresh fruit will give a brighter flavor, but canned works well for convenience.
Blend well:
Make sure the mixture is smooth for the best texture.
Easy removal:
Do not leave the molds in hot water too long, or the popsicles may melt.
Storage:
Keep frozen in molds or transfer to a sealed container once fully frozen.
Flavor boost:
Add extra lime juice if you like a tangier popsicle.
Nutrition
Calories:
89
kcal
Carbohydrates:
20
g
Protein:
4
g
Fat:
0.1
g
Saturated Fat:
0.01
g
Polyunsaturated Fat:
0.04
g
Monounsaturated Fat:
0.01
g
Cholesterol:
1
mg
Sodium:
12
mg
Potassium:
156
mg
Fiber:
1
g
Sugar:
19
g
Vitamin A:
49
IU
Vitamin C:
9
mg
Calcium:
16
mg
Iron:
0.3
mg
Keywords
homemade ice cream, ice cream, ice lollies, ice lolly, nice cream, pineapple, popsicle, vanilla ice cream
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