Frozen Pineapple Banana Cups
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Summer is the perfect season to indulge in icy, fruity treats, and slushies are always a hit when the temperatures climb. Usually, making a slush means planning ahead and freezing the mixture for hours. But with these Frozen Pineapple Banana Cups, you’ve got options! You can go the traditional route and freeze them overnight, or use your ice cream maker to whip up a batch in just 20 minutes. It’s a game-changer for spontaneous summer snacking—and yes, it really works!
These tropical cups were an instant favorite with my family. They’re simple to make, refreshingly slushy, and bursting with sweet pineapple and banana flavors. We enjoyed them out on the back patio, soaking up the sunshine with spoons in hand. If I’d had fresh pineapple on hand, I would’ve added a wedge to each glass for a fun, fruity garnish—definitely something to try next time!
These Frozen Pineapple Banana Cups aren’t just a refreshing spoonable treat—they also make a fantastic base for a tropical slush-style drink when paired with lemon-lime soda. Just scoop the frozen mixture into a glass and top it off with chilled soda like Sprite or 7-Up for a fizzy, fruity twist. The bubbles lift the sweetness and add a light citrus zing, turning your frozen cups into a sippable summer escape.
Ingredients for Frozen Banana Pineapple Cups
- WATER
- LARGE RIPE BANANAS
- SUGAR
- CANNED CRUSHED PINEAPPLE
- CANNED FROZEN ORANGE JUICE CONCENTRATE
Instructions for Frozen Pineapple Orange Banana Cups
🧊 Quick Method (Ice Cream Maker)
- In a 2-quart bowl, combine all the ingredients and stir until well mixed.
- Pour the mixture into your ice cream maker and churn for 20–25 minutes, or until it reaches a slushy consistency.
- Note: If you’re using a 1½-quart machine (like my Cuisinart), you may need to divide the mixture into two batches. It gets close to overflowing, but not quite!
- Serve immediately or freeze for later.
❄️ Regular Method (Freezer)
- In an airtight 2 quart freezer container, combine all the ingredients and stir well.
- Cover and freeze for at least 5 hours, or overnight for best texture.
- Remove from the freezer 15 minutes before serving to soften slightly and make scooping easier.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes! Just make sure it’s finely crushed and juicy. You may need to add a splash of water or juice to match the moisture level of canned pineapple.
Can I reduce the sugar in the recipe?
Absolutely. The bananas and pineapple add natural sweetness, so feel free to cut back the sugar or use a substitute like honey or agave if preferred.
How ripe should the bananas be?
Very ripe bananas work best—they’re sweeter and mash more easily, giving the cups a smooth texture and rich flavor.
Can I make this recipe ahead of time?
Yes! You can freeze the mixture in cups or containers and enjoy it for several days. Just let them sit at room temperature for 10–15 minutes before serving.
How long will leftovers keep in the freezer?
Stored properly in an airtight container, they’ll stay fresh for up to 1 week. For best texture, enjoy within the first few days.
Can I turn this into popsicles?
Yes! Pour the mixture into popsicle molds and freeze overnight. It makes a great grab-and-go summer snack.
FOR MORE RECIPES LIKE THIS, TRY:
Frozen Pineapple Banana Cups
Real Mom Kitchen
Equipment
Ingredients
- 3 cups water
- 4 large ripe bananas mashed
- 1 cup sugar
- 20 oz can crushed pineapple, undrained
- 6 oz frozen orange juice concentrate thawed (half of a 12 oz. can)
Instructions
- Quick method: Combine all of the ingredients in 2 qt bowl. Pour mixture into your ice cream maker. Turn the machine on and let mix for 20-25 minutes. I used my 1 1/2 qt Cuisinart ice cream maker and need to do 2 batches. It was a little over flowing at the end but not to the point of spilling over.
- Regular method: In large airtight freezer container, combine all of the ingredients and mix well. Cover and freeze for at least 5 hours or overnight. Remove from the freezer 15 minutes before serving.
Nutrition
Adapted from Sprinkled with Flour who adapted it from Taste of Home.
