Pineapple ice cream lollies
Waitrose and Partners

Pineapple ice cream lollies

5 out of 5 stars(1) Rate this recipe
  • Makes8
  • CourseDessert
  • Prepare20 mins
  • Cook-
  • Total time-
  • Plusovernight freezing

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Ingredients

  • 200g ripe pineapple flesh
  • 3 tbsp condensed milk
  • 300ml pineapple juice from concentrate

Method

  1. Cut the pineapple flesh into 1cm dice and divide between 8 x 100ml ice lolly moulds. Put the condensed milk and pineapple juice in a food processor and blend until smooth. Transfer to a jug and carefully pour into the ice lolly moulds, filling them 1cm below the top (the mixture will expand as it freezes).

  2. Put the tops on the moulds and insert the sticks. Freeze for 8 hours or overnight, until set. To unmould, dip the moulds in warm water for 10-15 seconds and serve immediately.

Nutritional

Typical values per item when made using specific products in recipe

Energy

230kJ/ 54kcals

Fat

0.7g

Saturated Fat

0.3g

Carbohydrates

11.2g

Sugars

11.1g

Fibre

0.3g

Protein

0.8g

Salt

0g

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Overall rating (5/5)

5 out of 5 stars1 rating