Pineapple Popsicles
Prep time
Cook time
Total time
Refreshing pineapple popsicles perfect for a hot summer day.
Serves: 12 popsicles
  • 4 cups pineapple, roughly chopped (from one pineapple, peeled and cored)
  • 1 cup heavy whipping cream
  • 2 oz bittersweet chocolate or chocolate chips of your choice
  • ΒΌ cup slivered almonds, toasted and cooled
  1. In the bowl of a stand mixer with whisk attachment, or with a hand mixer, whip one cup of heavy cream until it forms stiff peaks.
  2. Place the pineapple in a blender and blend until pureed. Add one cup of the whipped cream to the blender and pulse a few times on the lowest speed, until the mixture is lightened.
  3. Pour the pineapple mixture into the bowl with the rest of the whipped cream. Mix with a rubber spatula until combined.
  4. Pour into your popsicle molds, insert sticks and freeze for at least four hours.
  5. When the popsicles are frozen, place the chocolate in a heat-safe bowl and microwave in thirty-second bursts, until melted. Stir.
  6. Place the bottom of the popsicle mold into a bowl of warm water for a few seconds to help loosen the popsicles. Place the popsicles on parchment paper. Using a spoon, drizzle chocolate over the popsicles and immediately sprinkle on a few almond slivers. Allow to harden for a few seconds, then flip the popsicles over and repeat on the opposite side. Serve immediately!
Note: This makes roughly 4 cups of popsicle mixture. I filled twelve popsicle molds with it, but you may get more or less, depending on the size of your molds.
Recipe by Today We Bake at