Europe: EN

Belgium: FR | NL

France: FR

Germany: DE

Greek: GR

Italy: IT

Netherlands: NL

Polish: PL

Russia: RU

Spain: ES

Sweden: SE

United Kingdom: EN

Pineapple Ice-Cream Lollies

8 serves

30 minutes


• 2 Del Monte Pineapple Spears
• 3 tablespoons condensed milk
• 300ml pineapple juice


1)Cut the pineapple 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. 2)Transfer to a jug and carefully pour into the ice lolly moulds, filling them 1cm below the top. Put the tops on the moulds and insert the sticks. 3)Freeze for 8 hours or overnight, until set. To unmould, dip the moulds in warm water for 10-15 seconds and serve immediately.

You might also like