It’s so hot outside that even the air doesn’t want to move – I definitely want ice cream! But delicious low-calorie ice cream that is healthy, vegan, gluten-free, sugar-free, and has no added unnatural colors and/or unnatural flavorings. I still haven’t found such ice cream available in stores, that’s why I make my own ice cream with just a few simple ingredients at home – fast, easy and healthy! Fragrant yellow pineapple for an exotic fruity taste, Peruvian maca as a superfood, tender leaves of lemon thyme to accentuate the pineapple flavor, cashew nuts for density and filtered water – readily available ingredients for a cooling dessert.

The raw pineapple fruit contains only 50 kcal. per 100 g, as well as a large amount of Vitamin C and Manganese, fiber and the antioxidant Quercetin, but perhaps the most valuable is the enzyme Bromelain, which is a proteolytic enzyme /an enzyme that breaks down proteins/. Bromelain breaks down proteins regardless of the acidity of the medium. Considering that we do not always consume healthy food with high protein content, it can help the body to break down proteins into smaller peptide units or individual amino acids. That’s why our menu often features raw pineapple – one of my secret superfoods!

In the summer I often make vegan healthy ice cream at home – it’s easy and I can control the ingredients and quality anyway. To make homemade ice cream, all I need is a blender and a freezer, fruit and some kind of freezer container. Especially for making popsicles, I have silicone molds for freezing and wooden spatulas. For the fruit mixture, I use well-ripened raw fruits that are naturally sweet – so I don’t need to add any extra sweetener. I always add powdered superfoods to the mix for a greater health effect and different spices to enhance the taste.

Pineapple ice cream lollipops

Course: Desserts, Recipes









Ice cream lollipops with pineapple and thyme


  • 250 g pineapple cubes raw

  • 90 g cashew nuts pre-soaked in water

  • 15 g Peruvian maca powder

  • 250 ml filtered water

  • 2 g thyme lemon leaves fresh
    can be replaced with any other type of thyme

  • – lollipop molds

  • – wooden spatulas


  • I take a pineapple, tear off the leaves with a rotary motion, cut it into slices and peel the skin of each slice. I cut the pineapple slices into small cubes and measure out the required amount for the recipe – I divide the remaining amount into boxes and store in the freezer.
  • I take out the jar with the soaked cashew nuts in water, drain and wash with running water. I measure the required amount of nuts for the recipe, and pour the remaining amount with filtered water and put it back in the refrigerator.
  • In the jug of the blender I put the pineapple cubes, cashew nuts, Peruvian maca powder and water. I blend until a smooth homogeneous mixture.
  • I tear the thyme leaves, add them to the pineapple mixture and mix well.
  • I pour the finished pineapple mixture into the lollipop molds and put them in the freezer.
  • After 1 hour I take the molds out of the freezer and I put a wooden spatula in the middle of each mold – the mixture should have hardened slightly to hold the wooden spatula in the middle. I return the forms to the freezer. It is good for the molds to stand for at least 24 hours so that the mixture freezes evenly and densely. They can be stored in the freezer for up to several months.
  • Before serving, I remove the molds with the popsicles, dip the mold in hot water for a few seconds and then carefully remove the popsicles from the mold. I put ice cubes in a bowl and put the ice cream lollipops on top.


  • Nutritional value per 100g. product:
  • Energy value – 89.93 kcal
  • Proteins – 2.66 g
  • Carbohydrates – 7.62 g
  • Fat – 5.15 g
  • Fiber – 1.45 g
  • I use a silicone mold for small lollipops and each ice cream lollipop is 65g!