It has been boiling in LA lately with one heatwave right after the other and it’s been tough to want to be active in the stagnant heat with the sun beating down on you, ya know? This is the time of year I become obsessed with popsicles, paletas and all things frozen treats. I’m originally from Chicago where Italian Ice is HUGE and I really miss being able to pop into an Italian Ice shop for a small (or large) cup! So recently I decided it was time to make my own, so I can have my own stockpile of them at all times during these hot AF months!
Another Italian Ice Pop recipe we love is our Blackberry Pineapple and Coconut Swirl Pops.
Today we have our Piña Colada Italian Ice Pops!! I decided to make them into pops because I just think they store better and they’re already a perfect serving size that you can take with you on the go. I ordered the sleeves here and they were inexpensive and I got 100 in one order! I like the piña colada flavor for these guys because they’re slightly creamy from the coconut and condensed milk, but still super light and refreshing from the pineapple and lime. This recipe is so easy to make and yields a bunch of Italian Ice Pops! Making these will be the best thing you do for yourself all summer. I promise. :) Enjoy! xx, Jenny
How to make our Ice Pops recipe
- Prep the pineapple.
Dice 1 pound of pineapple spears.
- Blend ingredients.
Place remaining pineapple, coconut milk, coconut cream, condensed milk, lime juice and zest, and rum (if using) into the well of a blender and blend until mixture is smooth.
- Fill sleeves with diced pineapple.
Spoon a couple of tablespoons into the ice pop sleeves.
- Fill ice pop sleeves with blended mixture.
Using a funnel fill the sleeves with the blended piña colada mixture, leaving about a ½ inch space at the top.
Seal each sleeve. Please on a baking sheet in a single layer and freeze for at least 5 hours. Serve.
Italian ice is similar to shaved ice or sorbet. It doesn’t contain dairy or eggs, and it’s made with fruit.
Ice pops are generally just sweetened flavored water frozen. Most commonly they are made in sleeves like you see in our images. You push them up from the bottom to reveal the frozen popsicle at the top of the wrapper.
After you have done all the work of making of them, it’s hard to wait until they are frozen to enjoy them! The fastest way to freeze them is to place them on a baking sheet in a single layer not touching. Stick that in your freezer, and try to make the baking sheet level so that the filling sits evenly in the sleeve. They usually take about 5 hours to fully freeze.
- You can substitute fresh pineapple for frozen.
- Instead of pineapple, you can use any fruit! We love making this with fresh or frozen strawberries.
Tips and Tricks
- When freezing, try to keep the sleeves level and flat so that they freeze in a uniform shape. You don’t want any kinks in the sleeve because it makes it hard to eat!
- Be sure to leave about 1/2 an inch at the top before you seal the sleeve to leave room for the liquid to expand once it’s frozen.
Hungry for more?
Piña Colada Italian Ice Pops
- 16 Plastic Italian Ice Pop Sleeves
- 2 pounds pineapple spears, diced and divided
- 1 (15 ounces) can unsweetened coconut milk
- 1/2 (15 ounces) can unsweetened coconut cream
- 1 (14 ounces) can sweetened condensed milk
- juice and zest from 2 limes
- 10 ounces coconut rum optional
- Dice 1 pound of pineapple spears and set aside.
- Place remaining pineapple, coconut milk, coconut cream, condensed milk, lime juice and zest, and rum (if using) into the well of a blender and blend until mixture is smooth.
- Spoon a couple tablespoons of the diced pineapple into each Italian Ice pop sleeve, and using a funnel fill the sleeves with the blended pina colada mixture, leaving about a ½ inch space at the top. Seal. Lay each sleeve onto a baking sheet, in a single layer and place into the freezer. Freeze ice pops for at least 5 hours. Serve.
Reusable ice pop sleeves can be purchased HERE.