Pineapple Chiliā€™d Ginger Cream Pops
Diving into summer with Pineapple Chili Ginger Cream Pops. Layers of fresh pineapple, candied chili ginger, sweet cream frozen all in a perky popsicle. -- From
Serves: Varies with mold size.
Chili'd Candied Ginger
  • 8 ounces ginger, fresh, peeled, thinly sliced
  • 5 cups water
  • 1 cup sugar
  • 1 tablespoon chili powder, ground
  • ½ teaspoon cayenne pepper, ground
Pineapple Layer
Cream Layer
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
Chili'd Candied Ginger
  1. Place water in medium saucepan and heat to boil over medium/medium-high heat.
  2. Place sliced ginger (I used a food processor to finely slice it all quickly).
  3. Stirring occasionally, cook for 30-40 minutes covered to soften ginger.
  4. Drain ginger. Keep the drained liquid and reserve for other use (boil sugar with it for a great ginger syrup!).
  5. Place ginger and ½ cup of the reserved drained liquid back in the saucepan.
  6. Add sugar combined with chili powder and cayenne. Stir continuously and bring to a boil.
  7. Cook over medium heat and monitor/stir as needed. When all liquid starts to evaporate, keep a very close eye on the pot and stir constantly.
  8. The syrup will evaporate and the sugar will crystalize. Keep stirring to prevent any burning.
  9. Remove to a parchment-lined sheet pan with a rack to completely cool.
  10. When totally cooled, blitz some of ginger in food processor to powder. Keep remaining in container for other uses.
Pineapple Layers
  1. Puree pineapple (fresh, preferably) with syrup. Set aside.
Cream Layers
  1. Whisk cream, powdered sugar and vanilla. Set aside.
  1. To complete, layer pineapple, a sprinkle of powdered chili ginger, cream, repeat as desired. Freeze between each layer to prevent mixing (about 20-30 minutes).
  2. Enjoy!
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2015 -
Nutrition Information
Serving size: 1 popsicle
Recipe by Southern FATTY at