Pineapple Creamsicles With Sour Cream and Honey

These pineapple creamsicles blend fresh-pressed pineapple juice with homemade 24-hour cultured sour cream, raw honey, and homemade vanilla. The result is pale gold, creamy, and bright, with no bottled juice, canned pineapple, commercial sour cream, or refined sugar.

In our family of eight, a full rack of popsicles disappears quickly, so I prepare the molds before whisking. Once the mixture is smooth, it can go straight into the cavities without sitting and separating on the counter.

Where Pineapple Creamsicles Fit on GAPS

Use these as an occasional Later Full GAPS treat after fresh pineapple, freshly pressed juice, cultured dairy, raw honey, and homemade vanilla are introduced and tolerated. The sour cream must be homemade and cultured for at least 24 hours. I use the linked Luvele 24-Hour Sour Cream.

Keep sweet fruit treats between meals. Use Homemade Vanilla Extract with no added sugar.

Press Pineapple Juice Instead of Blending Purée

Juice fresh pineapple and measure exactly two cups. The liquid should be bright gold and pour freely, with only fine natural pulp. Blended pineapple purée contains much more fiber and does not behave the same way in this formula.

Whisk Until Completely Smooth

Put the pineapple juice, two-thirds cup cultured sour cream, one-quarter cup raw honey, and two teaspoons homemade vanilla in a four-cup glass measure or bowl with a pour spout. Whisk until no white sour-cream streaks or sticky honey ribbons remain. The mixture should look evenly pale yellow and pour as one smooth liquid.

Fill and Freeze the Molds

Divide the mixture among six to eight stainless popsicle molds, depending on mold volume. Leave a little headroom, center the sticks, and freeze for at least six hours or overnight. The center must feel fully rigid before unmolding.

Run the outside of the mold briefly under hot water, then pull the stick gently. If the pop does not release, warm the mold a few seconds longer instead of twisting the stick.

Storage and Serving

Serve straight from the freezer. Once unmolded, store the pops in a covered freezer-safe glass container with unbleached parchment between layers. Return them to the freezer promptly so the creamy texture stays even.

Recommended Equipment

Use a juicer, measuring cups and spoons, four-cup glass measure with pour spout, stainless whisk, silicone scraper, stainless popsicle mold, straight sticks, and covered freezer-safe glass container.

Frequently Asked Questions

Can I Use Bottled Pineapple Juice?

No. Press fresh pineapple and measure the juice.

Can I Replace Sour Cream With Yogurt or Cream?

No. This formula is built around homemade 24-hour cultured sour cream.

How Long Do They Freeze?

Freeze at least six hours or overnight, until rigid through the center.

Can I Double the Recipe?

Yes. Use the card’s 2× control and prepare two mold racks.

Pineapple Creamsicles Recipe

Pineapple Creamsicles With Sour Cream and Honey

Four-ingredient Later Full GAPS pineapple creamsicles made with fresh-pressed juice, homemade cultured sour cream, raw honey, and homemade vanilla.

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Prep Time 20 minutes mins

Freezing Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 8 popsicles

Course: Dessert, Snack

Cuisine: American-inspired, GAPS

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 cups fresh-pressed pineapple juice not bottled juice or blended puree
• 2/3 cup homemade cultured sour cream cultured at least 24 hours
• 1/4 cup raw honey
• 2 tsp homemade vanilla extract no added sugar

Equipment

• 1 Juicer
• 1 4-cup glass measure with pour spout
• 1 Stainless-steel whisk
• 1 Silicone scraper
• 1 Stainless popsicle mold 6 to 8 cavities
• 6-8 Popsicle sticks

Method

 

1. Press fresh pineapple through a juicer and measure exactly 2 cups juice. Measure the sour cream, raw honey, and homemade vanilla.
   
2. Put all four ingredients in a 4-cup glass measure or bowl with a pour spout. Whisk until completely smooth with no white sour-cream streaks or sticky honey ribbons.
3. Divide evenly among 6 to 8 stainless popsicle molds, leaving a little headroom. Center the sticks.
   
4. Freeze for at least 6 hours or overnight, until rigid through the center.
5. Run the outside of the mold briefly under hot water, then pull gently on the stick to release.

Notes

• Later Full GAPS: Use after fresh pineapple, cultured dairy, raw honey, and homemade vanilla are introduced and tolerated.
• Yield: Fills 6 to 8 molds depending on cavity volume.
• Juice: Use freshly pressed pineapple juice, not bottled juice or blended puree.
• Sour cream: Homemade and cultured at least 24 hours.

Tried this recipe?

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More Frozen Treats

The planned Sweet Snack Recipe Card Deck will collect frozen Full GAPS treats with their exact cues. Find current resources in the WFLI shop.