This Pineapple Strawberry Ice Pops Recipe is just literally only two ingredients. These Ice Pops are sugar free, with no added colors or flavors, so you can feel good about making them for your family, even the little kiddos – and it’s a great way to get a little more fruits and nutrients into your children’s diet if they aren’t a big fan of snacking on fruit!
This Pineapple Strawberry Ice Pops Recipe is perfect for those last remaining days of summer, or if you live in a location that is still warm in the fall. I just absolutely love pineapple and I am all about using fresh ingredients in desserts when we can! The flavors just POP!
Pineapple Strawberry Ice Pops Recipe
Ingredients:
- 1 cup fresh pineapple, cubed
- 1-2 tablespoons water
- 1/2 cup fresh strawberries, tops removed, hulled and washed
- Popsicle Mold
- Popsicle Sticks
Directions:
In a small blender (such as a magic bullet) add pineapple and 1 tablespoon water. Beat until smooth, adding additional water if necessary to create a pineapple pulp. Pour half of mixture equally into each Popsicle mold. Reserve the remaining pulp in an airtight container in the fridge.
Place a Popsicle stick into the mold and freeze for 2 hours. To freeze on an angle, simply prop up the mold in the freezer, making sure the pulp is angled in the mold. Double check your Popsicle sticks to make sure they aren’t moving as well.
Puree strawberries in a small blender and divide equally into each of the 4 Popsicle molds, pouring directly on top of the pineapple pulp. Freeze for 2 hours on the same propped up angle as previously.
Add remaining reserved pineapple pulp to the mold and freeze for 4 hours.
To remove from mold, run under hot water for about 15-30 seconds and gently pull the Popsicle stick to remove it from the mold.
Enjoy immediately or store in a sealed container or bag in the freezer until ready to eat.
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- 1 cup fresh pineapple, cubed
- 1-2 tablespoons water
- ½ cup fresh strawberries, tops removed, hulled and washed
- Popsicle Mold
- Popsicle Sticks
- In a small blender (such as a magic bullet) add pineapple and 1 tablespoon water. Beat until smooth, adding additional water if necessary to create a pineapple pulp. Pour half of mixture equally into each Popsicle mold. Reserve the remaining pulp in an airtight container in the fridge.
- Place a Popsicle stick into the mold and freeze for 2 hours. To freeze on an angle, simply prop up the mold in the freezer, making sure the pulp is angled in the mold. Double check your Popsicle sticks to make sure they aren't moving as well.
- Puree strawberries in a small blender and divide equally into each of the 4 Popsicle molds, pouring directly on top of the pineapple pulp. Freeze for 2 hours on the same propped up angle as previously.
- Add remaining reserved pineapple pulp to the mold and freeze for 4 hours.
- To remove from mold, run under hot water for about 15-30 seconds and gently pull the Popsicle stick to remove it from the mold.
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