Craving a refreshing summer treat? An easy little project? Something sweet, but not too sweet? These minty pineapple ice pops are just the ticket. They’re made with just two ingredients—pineapple and mint!
These popsicles are naturally sweetened with fruit alone. I actually make my pops with frozen pineapple, which is easy and inexpensive.
This recipe was inspired by a popsicle we enjoyed on a hot summer afternoon in Nashville last year. I insisted that we stop at Las Paletas for popsicles, even though our bellies were still full from lunch.
As our popsicles dripped onto the porch in the heat, I made a mental note to make similar popsicles at home. We can’t hop over to Nashville right now, but at least we can enjoy some cold pops in the backyard!
Pineapple Ice Pop Notes
I designed this recipe to be made with frozen pineapple. Why? It’s cheaper than fresh pineapple, and we’re freezing it again anyway. Plus, frozen pineapple is preserved at the peak of ripeness, and it can be challenging to know when to cut into a fresh pineapple. A few notes:
- Be sure to use well-preserved frozen pineapple (not old, frost-bitten pineapple, which will taste funny).
- For food safety purposes, it’s important that you defrost the pineapple in the refrigerator (not at room temperature, and do not heat the pineapple to speed up the process). This will take roughly two to four hours, or you can just leave it overnight.
- Let the pineapple thaw completely in the fridge, or you’ll have trouble blending it up. Be sure to blend and re-freeze the defrosted pineapple within 48 hours (again, for food safety).
- Frozen pops will keep indefinitely under proper storage conditions, though they may lose their flavor over time.
Here’s my popsicle mold (affiliate link). I like it. Be sure to hand wash it, because the metal top develops strange spots in the dishwasher. I run cool water around the plastic base for a few seconds in order to loosen the popsicles enough to pull them out.
More fruity summertime treats on Cookie and Kate:
- Creamy Peach and Honey Popsicles
- Roasted Berry and Honey Yogurt Popsicles
- Easy Fruit Compote
- Blueberry Almond Crisp
Easy Pineapple Mint Popsicles
- Prep Time: 5 minutes
- Total Time: 5 minutes (plus thawing/freezing time)
- Yield: 5 popsicles 1x
- Category: Frozen dessert
- Method: Blended
- Cuisine: Mexican
- Diet: Vegan
Craving a refreshing summer treat? Make these simple pineapple-mint popsicles! You’ll need only two ingredients to make these all-natural ice pops. Popsicle molds vary in volume; this recipe yields 16 ounces total, so multiply if necessary.
- 1 pound frozen pineapple chunks, defrosted completely in the refrigerator
- 1 tablespoon lightly packed fresh mint leaves, to taste
- In a blender, combine the thawed pineapple and mint. Blend until completely smooth. Taste, and add a few more mint leaves if you’d prefer more minty flavor. Blend again.
- Pour the mixture into your popsicle molds, insert popsicle sticks. Freeze until frozen solid. Enjoy!
Recipe inspired by Las Paletas in Nashville.
Pineapple note: I recommend frozen pineapple here because it’s frozen at the peak of freshness, it’s more affordable, and we’re freezing it again anyway. You could use fresh pineapple if it’s ripe and juicy!