A few weeks ago I learned about Popsicle Week over at Wit & Vinegar. I can’t believe I didn’t discover this sooner. As a first time participant I’m so excited to share my own recipe for Mint Pineapple Cream Popsicles.
These popsicles are the perfect mix of fruity and creamy. It’s getting hot out so stay with a cool treat made of all natural ingredients.
Plain Greek Yogurt
I was inspired to make Mint Pineapple Cream Popsicle because of my addiction to pineapple. I remember the first time I tried mint with fruit. A few years back in college at The University of Kentucky I would frequent a restaurant that serviced mint mixed with fruit as a side. Seriously, I couldn’t get enough. When thinking about how I wanted to contribute to popsicle week I kept thinking back to how I missed going to that restaurant. Pineapple and cream is such a common combination. Why not give it extra flavor and re-create that taste that I’ve been missing.
There were 3 test batches done before I was happy with the final product. How hard can it be to make popsicles? Not hard at all but there are a few options on how to make them.
For the first batch I made the mistake of not putting the popsicle sticks in the mold before they were completely frozen. You guys, I fell asleep…. I had to just throw the whole batch away after it melted to room temperature. (Insert struggle face).
Next was deciding between fresh mint and mint extract. After testing with both respectively I went with fresh mint leaves. Mint extract is a tad overpowering. To keep the mint taste light but effective use fresh mint leaves. Plus this way you get those cool mint pieces throughout to add color.
HOW TO MAKE MINT PINEAPPLE CREAM POPSICLES
Start with your pineapples. Place cut pineapples and mint leaves in blender. Blend until pureed and set aside. Then take a large bowl and add the coconut milk, yogurt, honey and vanilla extract. Mix until well blended.
Now the best part! Take your popsicle mold and fill each mold ⅓ full with the mint pineapple mix. Next take your cream mix and add another ⅓ to each mold. Lastly, take the remaining mint pineapple and fill the rest of the mold. Make sure to leave space at the top to allow popsicle to expand and freeze properly. If your mold comes with a cover place on top and freeze for 2 hours. (Don’t fall asleep while waiting).
Around that 2 hour mark place your popsicle sticks in each mold and return to freezer. Continue to freeze for at least another 3 hours.
To see more awesome recipes from other food bloggers click here! Enjoy!
Jasmin Foster is a registered dietitian/food photographer focused on feel good balanced living providing recipes and tips to help you live your best life.
[…] it or not was a few years ago (back in 2017). I participated in Popsicle Week and made these Mint Pineapple Cream Popsicles. They were so delicious. I went and purchases these amazing popsicle molds to make them look nice […]
I think you’ve got the prettiest pops of popsicle week!
Thank you Danielle!
These look delish! Glad to have found you via #popsicleweek. My blog is called Dunk & Crumble, so when I saw yours is Mash & Spread, I felt a kinship and had to click right away 🙂 Happy popsicleweek!
These are beautiful!I also love mint with pineapple, love the creamy stripe in the middle too!
These look so good! I would love to try your recipe but I don’t see any measurements, just an ingredient list. Can you provide measurements for them? Thanks