#15 Dole Whip Popsicles

Ingredients

• 1 (20 oz) can crushed pineapple
• 6 oz pineapple juice
• 4 oz heavy whipping cream
• 1 teaspoon vanilla extract
• Popsicles molds

Instructions 

• Combine crushed pineapple (with juice) and additional pineapple juice in a blender. Blend on low until fully incorporated.
• Add the whipping cream and optional vanilla extract and pulse until well mixed. For a frothier popsicle, you can increase to a full blend to give it a light whipped texture.
• Taste and add additional whipping cream, if desired.
• Pour into molds and allow to freeze at least five hours or overnight before serving.

Notes:

Dairy Free: If you need your popsicles to be dairy free, use coconut cream instead. Make sure to get a can of coconut cream that has the thick cream on top and shake it up well before adding it to your blender.

Sweeter Popsicles: If you want your popsicles to be sweeter, you can replace the half of the heavy cream with sweetened condensed milk!

Storage: Store the dole whip popsicles in the freezer for up to three months. I like to individually wrap the popsicles (after freezing) with Saran Wrap and then store them all together in a large freezer friendly ziplock bag.