FRESH BLACKBERRIES AND CREAM ICE POPS
Yummy pops made from fresh blackberries and frozen yogurt or ice cream... so refreshing and delicious, and good for you! An easy, tasty summer snack!
Provided by platypusofdeath
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 3h30m
Yield 6
Number Of Ingredients 4
Steps:
- Place the blackberries into a blender or food processor. Cover and puree until the mixture is smooth. Pour the blackberry puree through a fine sieve placed over a large bowl to strain out the seeds.
- Add the softened frozen yogurt and sugar to the strained blackberry puree and mix well. Pour into ice pop molds, and freeze.
Nutrition Facts : Calories 125.7 calories, Carbohydrate 27.1 g, Cholesterol 2 mg, Fat 0.2 g, Fiber 1.9 g, Protein 4.5 g, Sodium 30.4 mg, Sugar 17.2 g
BLACKBERRY ICE CREAM
Serve this frozen concoction with our Chocolate Brownies. Drizzle some of the leftover blackberry puree on top for added flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 quarts
Number Of Ingredients 7
Steps:
- Combine 3 cups blackberries with 1 cup sugar and the water in a medium nonreactive saucepan. Bring to a boil over medium heat. Reduce heat to a simmer, and cook, stirring constantly, until sugar dissolves and berries begin to fall apart, about 4 minutes.
- Remove from heat. Pass berry mixture through a fine sieve into a medium bowl, gently pressing down on the solids with a wooden spoon to release as much liquid as possible. Measure out 1/2 cup solids, and set aside; discard remaining solids. Measure out 1 2/3 cups strained puree, and return it to saucepan; reserve any remaining puree for serving. (Store reserved puree in an airtight container in the refrigerator until ready to use.)
- Place vanilla bean and scrapings in a saucepan, and add milk. Bring to a gentle boil over medium heat, and remove from heat. Discard vanilla pod.
- Prepare an ice bath, and set aside. Combine egg yolks and the remaining 1/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until mixture is pale yellow, 3 to 5 minutes.
- Using a measuring cup or ladle, slowly pour about 1/2 cup hot milk mixture into the egg-yolk mixture, beating constantly on low speed until blended. Continue adding milk mixture, about 1/2 cup at a time, beating until thoroughly combined after each addition.
- Return mixture to saucepan. Cook over medium heat, stirring constantly with a wooden spoon until thick enough to coat the back of the spoon and hold a line when drawn across the back of the spoon with your finger, 6 to 8 minutes.
- Remove from heat; add reserved strained puree, and immediately stir in the cream to stop the cooking. Pour through a fine sieve into a medium bowl set in the ice bath; let cool completely, stirring occasionally. Cover bowl with plastic wrap, and place in the refrigerator until thoroughly chilled, at least 30 minutes or overnight.
- Freeze mixture in an ice-cream maker according to manufacturer's instructions; it should still be slightly soft. Stir in the reserved 1/2 cup blackberry solids and remaining 1 cup blackberries; spin a few times in ice-cream maker to distribute evenly. Transfer mixture to an airtight container, and place in the freezer until ice cream is completely set, at least 4 hours and up to 1 week.
BLACKBERRY ICE CREAM
Started with Dee514's Cinnamon Ice Cream (#67382) and grew from there. Has gorgeous deep lavender color and rich blackberry flavor. A hint of rich cinnamon (I use Penzey's Vietnamese Cinnamon) adds an exotic depth to it. Uses electric ice cream maker. Prep time doesn't include chilling base. Cook time is freezing time.
Provided by ktdid
Categories Frozen Desserts
Time 45m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix blackberries and 1/2 cup sugar in small saucepan. Bring to low boil, simmer 5 minutes to dissolve sugar and break up berries. Cool slightly. Puree in blender. Press puree through fine sieve to remove seeds. Discard seeds. Set puree aside.
- Mix egg yolk, remaining 1/2 cup sugar, and 1/2 cup half and half in a small saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens slightly (about 5 min).
- Whisk remaining half and half, all of cream and cinnamon and vanilla into cooked mixture. Whisk in blackberry puree.
- Cool and chill the ice cream base mixture for 1-2 hours or overnight.
- Pour cold mixture into electric ice cream machine and process according to manufacturer's directions (takes about 25 minutes in my Cuisinart electric ice cream maker).
BLACKBERRY, HONEY AND YOGURT POPS
Provided by Nathalie Jordi
Categories Low Fat Vegetarian Kid-Friendly Yogurt Low Cal Backyard BBQ Frozen Dessert Blackberry Summer Healthy Low Cholesterol Honey Bon Appétit Small Plates
Yield Makes 10 pops
Number Of Ingredients 9
Steps:
- Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.
- Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.
- Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.
- Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.
BLACKBERRY SORBET RECIPE BY TASTY
Here's what you need: frozen blackberry, honey
Provided by Mercedes Sandoval
Categories Desserts
Yield 2 servings
Number Of Ingredients 2
Steps:
- In the bowl of a food processor or high-speed blender, blend the blackberries and honey until thoroughly combined. Pour into a rectangular loaf pan and smooth into an even layer.
- Freeze for 2 hours, or until frozen but still soft enough for scooping. If freezing overnight, cover with a lid or plastic wrap, and let it sit out at room temperature for 5-10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 305 calories, Carbohydrate 79 grams, Fat 0 grams, Fiber 11 grams, Protein 2 grams, Sugar 68 grams
BLACKBERRY AND HONEY ICE-CREAM
Found this at Australian Gourmet Traveller online. This was sort of a "two part" recipe so I split it up - tartlets as one recipe and the ice cream as the other. Here is the tartlet recipe: Recipe #315379. "Recipe by Jonathan Kemble, Star of Greece restaurant (edited by Adelaide Lucas)" Cook/Freeze time completely depends on your ice cream maker.
Provided by ThatSouthernBelle
Categories Frozen Desserts
Time 2h20m
Yield 800 mL, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat milk in a saucepan and bring almost to the boil.
- Combine egg yolks and sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk.
- Return mixture to pan and stir over low heat for 2 minutes or until mixture thickens enough to coat the back of a wooden spoon. Do not boil.
- Remove from heat, add honey, then strain through a fine sieve into a bowl and cool.
- Add cream and blackberries.
- Pour into an ice-cream machine and churn according to manufacturer's instructions.
- Freeze ice-cream until required.
Nutrition Facts : Calories 309.9, Fat 24.5, SaturatedFat 14.2, Cholesterol 262.3, Sodium 39, Carbohydrate 19.5, Fiber 0.7, Sugar 15.7, Protein 4.7
BLACKBERRY CRUNCH NO-CHURN ICE CREAM
Homemade ice cream that doesn't require an ice cream maker or special attachment for your mixer? You bet! I combine my cream cheese ice cream with swirls of blackberry jam and crushed spiced biscuit cookies for a delicious almost-homemade treat.
Provided by Kardea Brown
Categories dessert
Time 7h
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Place an 8-inch square pan in the freezer for 30 minutes. Combine the jam and blackberries in a small saucepan over medium heat. Cook, stirring frequently, until the blackberries soften and the jam becomes liquidy, about 5 minutes. Set aside to cool.
- Beat the cream cheese, sweetened condensed milk, vanilla and salt in a large bowl with a hand-held mixer until smooth. Set aside. (Wash and dry the beaters.)
- Beat the heavy cream in a large bowl with the hand-held mixer until stiff peaks form. Fold the cream cheese mixture into the whipped cream.
- Spoon half of the mixture into the frozen pan. Set aside some of the cookies to sprinkle on top. Sprinkle the cream mixture with half of the remaining crushed cookies and fold gently to incorporate the cookies in the cream. Spoon half of the jam on top and swirl with a wooden skewer or chopstick. Repeat the process with the remaining cream, jam and cookies. Sprinkle the reserved cookies on top.
- Cover tightly with plastic wrap and freeze until firm, at least 6 hours but preferably overnight. To serve, let the ice cream stand at room temperature for about 5 minutes before scooping into serving bowls.
BLACKBERRY ICE CREAM
Capture the fresh taste of summer blackberries in a no-fail ice cream recipe.
Provided by RainbowJewels
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h40m
Yield 4
Number Of Ingredients 6
Steps:
- Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.
- Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.
Nutrition Facts : Calories 559.8 calories, Carbohydrate 36.8 g, Cholesterol 166.1 mg, Fat 45.4 g, Fiber 3.6 g, Protein 4.4 g, SaturatedFat 28 g, Sodium 58.3 mg, Sugar 30 g
BLACKBERRY HONEY CREAMS
These light and juicy gems make for a tasty summer dessert
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 5m
Number Of Ingredients 4
Steps:
- Beat the yogurt with honey to taste. Divide half the berries between 4 glasses, drizzle with some coulis and spoon over yogurt. Top with the remaining berries and some coulis. Serve immediately with the rest of the coulis.
Nutrition Facts : Calories 241 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.24 milligram of sodium
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