Pineapple Ice Pops
"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."
Total TimePrep: 10 min. + freezing
- 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.
Nutrition Facts1 each: 95 calories, 0 fat (0 saturated fat), 2mg cholesterol, 111mg sodium, 22g carbohydrate (20g sugars, 0 fiber), 2g protein.
Originally published as Pineapple Ice Pops in Quick Cooking July/August 2002
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