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You can use paper cups and plastic spoons instead of traditional pop molds. If you want the spoons to stand up straight, cover each cup with plastic wrap or aluminum foil, with the spoon handle inserted in the middle. If the ice pops don't easily come out of the cups or molds, run the bottoms quickly under cool water. Don't use hot water, or the pops will melt too much.

Jackie Mills, R.D.
Recipe by Coastal Living June 2012

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Credit: Jennifer Davick; Styling: Lydia Degaris-Pursell

Recipe Summary test

prep:
12 mins
freeze:
4 hrs
total:
4 hrs 12 mins
Yield:
Makes 6 (3-ounce) frozen pops
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a blender, and process until smooth. Pour mixture evenly into 6 (3-ounce) ice pop molds, leaving about 1 to 2 tablespoons purée in blender.

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  • Add blueberries to blender with reserved purée. Process until well blended; pour over pineapple mixture in ice pop molds. Insert wooden sticks, and cover if necessary to hold wooden sticks upright. Freeze 4 hours or until firm.

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