"My grandmother passed down this ice cream recipe years ago," recalls Jo Snyder of South Bend, Indiana. "Our kids loved it when I made it into Popsicles. Now our grandchildren enjoy the frozen treats when they visit...the older ones can assemble them on their own."
- 1 quart buttermilk
- 1 can (20 ounces) crushed pineapple, drained
- 1-1/2 cups sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 18 to 20 paper cups (3 ounces each) and Popsicle sticks or 18 to 20 Popsicle molds
- In a bowl, combine the buttermilk, pineapple, sugar, vanilla and salt; mix well. Pour about 1/3 cup into each cup or mold; insert sticks into cups or top molds with holders. Freeze until solid. Yield: 18-20 servings.
Originally published as Pineapple Ice Pops in Quick Cooking July/August 2002, p40
Reviews for Pineapple Ice Pops
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jul. 7, 2009
"Kid approved! Makes a ton."
Reviewed Jun. 1, 2009
"These are so good and easy to make. My little boy can't get enough. Everyone asks fortherecipe when I serve them."