Add 20 ounces Dole Crushed Pineapple (with juice) and additional 6 ounces pineapple juice in a blender. Blend on low until fully incorporated.
Add 4 ounces heavy cream and 1 teaspoon vanilla extract and pulse until fully incorporated. Taste and add additional whipping cream if desired.
Pour the mixture into molds, add sticks, and freeze for at least 5 hours or overnight before serving.
