Best 4 Fresh Blackberries And Cream Ice Pops Recipes

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Indulge in a delightful symphony of flavors with our collection of fresh blackberry and cream ice pop recipes. These frozen treats are a perfect blend of sweet, tangy, and creamy, offering a refreshing escape from the summer heat. From classic blackberry cream pops to unique variations like blackberry cheesecake pops and blackberry mojito pops, our recipes cater to every taste preference. Each recipe is carefully crafted with simple ingredients and easy-to-follow instructions, ensuring a hassle-free and enjoyable homemade experience. Whether you prefer a classic flavor combination or a fun twist, our blackberry and cream ice pops are sure to become your go-to summer treat. Dive into the world of frozen delights and discover the perfect recipe to satisfy your sweet cravings.

Let's cook with our recipes!

BERRY ICE CREAM POPS



Berry Ice Cream Pops image

Provided by Erin Jeanne McDowell

Categories     dessert

Time 6h25m

Yield about 10 ice pops, depending on the size of the molds

Number Of Ingredients 8

2 cups berries of your choice (stemmed and trimmed, as needed)
1 tablespoon fresh lemon juice
3 tablespoons sugar
1 cup heavy cream
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine sea salt
1/4 cup sour cream
1/3 cup sweetened condensed milk

Steps:

  • Place ice pop molds on a small baking sheet that will fit in the freezer (and make room in the freezer, if necessary).
  • In a medium bowl, toss the berries with the lemon juice and sugar. Let macerate stirring occasionally, until the fruit becomes juicy and the sugar is fully dissolved, about 10 minutes.
  • In another medium bowl, whisk together the heavy cream, vanilla, and salt to medium peaks. Whisk in the sour cream, then gently fold in the sweetened condensed milk. Mix just until completely combined; do not overmix.
  • Use a potato masher (or large fork) to gently mash the macerated berries. Gently fold in about 1 cup of the cream mixture. Pour the remaining cream mixture into the prepared ice pop molds, filling each about halfway.
  • Top with the berry mixture, filling the molds the rest of the way. Insert ice pop sticks into the center of each ice pop and freeze until frozen, at least 6 hours. Run the molds briefly under warm water, then pull on the sticks to unmold the ice pops.

BOURBON ICE CREAM



Bourbon Ice Cream image

The brown sugar in this decadent bourbon ice cream gives a hint of caramel flavor, which complements the bourbon. When the custard is still liquid, before it goes into the ice cream maker, add more or less bourbon to suite your taste. -Peggy Woodward, Taste of Home Senior Food Editor

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 cups.

Number Of Ingredients 7

2 cups heavy whipping cream
2 cups 2% milk
3/4 cup packed brown sugar
1/8 teaspoon salt
6 large egg yolks
3 to 4 tablespoons bourbon
2 teaspoons vanilla extract

Steps:

  • In a large heavy saucepan, combine cream, milk, sugar and salt. Heat over medium heat until bubbles form around sides of pan, stirring to dissolve sugar. , In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl. , Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in bourbon and vanilla. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight., Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts : Calories 295 calories, Fat 21g fat (13g saturated fat), Cholesterol 169mg cholesterol, Sodium 75mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 5g protein.

FROZEN BLACKBERRY-CREAM POPS



Frozen Blackberry-Cream Pops image

To prepare these without an ice cream maker, pour the sherbet base directly into pop molds. If you don't want to use the molds and you have churned the mixture in an ice cream maker, the sherbet can be transferred to a resealable container, then simply scooped into bowls. Begin making this dessert one day ahead.

Yield Makes 6 servings

Number Of Ingredients 5

2 1/2 cups frozen unsweetened blackberries (about 10 ounces), thawed, juices reserved
6 tablespoons sugar
1 1/2 cups half and half
1/2 teaspoon fresh lemon juice
Blackberry-Mint Syrup

Steps:

  • Puree blackberries with juices in processor until smooth. Pour into strainer set over bowl, pressing on solids to extract as much puree as possible (about 1 1/8 to 1 1/4 cups puree). Discard solids. Transfer 1 cup berry puree to 4-cup measuring cup (reserve remaining berry puree for Blackberry-Mint Syrup). Add sugar to measuring cup and whisk until dissolved. Whisk in half and half and lemon juice.
  • If not using ice cream maker, pour sherbet into six 1/3-cup frozen pop molds,* dividing equally. Insert pop-mold handle into each. Freeze overnight. If using ice cream maker, process sherbet according to manufacturer's instructions. Divide mixture equally among six 1/3-cup frozen pop molds. Insert pop-mold handle into each. Freeze overnight. (Can be made 1 week ahead. Keep frozen.)
  • Divide Blackberry-Mint Syrup among 6 dessert glasses. Remove cream pops from molds. Place 1 pop in each glass.
  • *Frozen pop molds are available at many cookware stores.

BERRY WHITE ICE POPS



Berry White Ice Pops image

Nothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. -Sharon Guinta, Stamford, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 10 pops.

Number Of Ingredients 6

1-3/4 cups whole milk, divided
1 to 2 tablespoons honey
1/4 teaspoon vanilla extract
1-1/2 cups fresh raspberries
1 cup fresh blueberries
10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks

Steps:

  • In a microwave, warm 1/4 cup milk; stir in honey until blended. Stir in remaining 1-1/2 cups milk and vanilla., Divide berries among molds; cover with milk mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

Nutrition Facts : Calories 51 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • Use fresh, ripe blackberries: This will ensure that your ice pops have the best flavor. If you can't find fresh blackberries, you can use frozen blackberries that have been thawed.
  • Don't over-blend the blackberries: You want the ice pops to have a little bit of texture, so don't blend the blackberries until they are completely smooth.
  • Use a variety of dairy products: You can use whole milk, skim milk, or even coconut milk in this recipe. You can also use a combination of different dairy products.
  • Add sweetener to taste: If you like your ice pops sweet, you can add some sugar, honey, or maple syrup to the mixture. You can also add a little bit of vanilla extract for extra flavor.
  • Freeze the ice pops for at least 4 hours: This will ensure that they are completely frozen and solid.

Conclusion:

These fresh blackberry and cream ice pops are a delicious and refreshing treat that are perfect for a hot summer day. They are also a great way to use up any extra blackberries you have on hand. With just a few simple ingredients, you can make these ice pops at home in no time. So next time you're looking for a healthy and delicious snack, give these fresh blackberry and cream ice pops a try!

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