Is there anything more irresistible on a hot summer day than a popsicle? Last week, the city of Ann Arbor was taken over by its annual art fair. Every year, in mid-July and peak Michigan summer stickiness, most of the city’s downtown is shut off to cars and hundreds of artists come to display their work. It is a scene. It is full of beautiful objects and creative people. It is something I was looking forward to this enjoying this first summer back in Michigan. And by the time I’d walked ten blocks pushing a stroller and coaxing a six year old that we are almost to the shuttle bus in 90° heat, it was an event that made a popsicle seem like a necessity.
These popsicles only contain four ingredients, and that includes the melted chocolate and toasted almond garnishes. The tartness of the pineapple is balanced nicely by the addition of whipped cream, and the whole thing tastes like a grown up creamsicle. You can make them ahead of time and stick them in the freezer for the next time you decide to brave the madness of a festival/fair/extravaganza in the middle of summer and come home exhausted and happy and in need of a cool dessert.
I should make it clear that the art fair was a great time. I got some cool metal wall sculptures for my dad, and my kids got some beautiful ceramic stars and a carved wooden dinosaur that holds a pack of crayons. We’ll be going back next year, but I’ll have these popsicles ready in the freezer ahead of time.
- 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
- ¼ cup slivered almonds, toasted and cooled
- 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.
- 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.
- Pour the pineapple mixture into the bowl with the rest of the whipped cream. Mix with a rubber spatula until combined.
- Pour into your popsicle molds, insert sticks and freeze for at least four hours.
- When the popsicles are frozen, place the chocolate in a heat-safe bowl and microwave in thirty-second bursts, until melted. Stir.
- 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!