Pineapple Sweetened Condensed Milk Popsicles Recipe
These refreshing Dole Popsicles combine crushed pineapple, pineapple juice, sweetened condensed milk, and heavy cream to create a creamy, tropical treat that’s perfect for hot summer days. Blended to a smooth consistency and frozen into popsicles, they offer a delightful balance of sweetness and fruity flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: Approximately 6 popsicles (4 ounces each) 1x
- Category: Dessert
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 20 ounces Dole crushed pineapple in heavy syrup, do not drain
- ⅓ cup pineapple juice
- ¼ cup sweetened condensed milk
- ¼ cup heavy cream
Instructions
- Combine Ingredients: Add the un-drained crushed pineapple, pineapple juice, sweetened condensed milk, and heavy cream into a blender, ensuring all components are ready for blending.
- Blend Mixture: Pulse the ingredients 5 to 7 times to start breaking down the pineapple, then blend on high speed for 2 to 2½ minutes until the mixture is completely smooth and creamy.
- Fill Molds: Use a funnel or a spoon to carefully fill 4-ounce popsicle molds with the blended mixture. Insert the popsicle sticks into the molds.
- Freeze: Place the filled molds into the freezer and freeze for at least 4 hours, or overnight for best texture and firmness.
- Serve: Once frozen solid, remove the popsicles from the molds and enjoy immediately while frozen.
Notes
- Do not drain the canned pineapple as the syrup adds sweetness and moisture crucial for texture.
- For a dairy-free version, substitute heavy cream and sweetened condensed milk with coconut cream and coconut condensed milk alternatives.
- Ensure molds are filled properly and sticks are firmly placed to prevent melting before final freezing.
- Best stored in the freezer and consumed within 1 week for optimal freshness.
Keywords: Pineapple popsicles, Dole pineapple dessert, tropical popsicles, creamy pineapple treat, summer popsicles
