Creamy Layered Blueberry Ice Pops Food

BLUEBERRY, THYME AND SWEET CREAM ICE POPS

Steps:

• Take the berries out of the freezer to thaw. Bring the milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Let cool completely at room temperature, at least 30 minutes.
• Put 2 cups of the blueberries and the lemon juice in a blender. Strain the cooled milk mixture into the blender, pressing on it with a wooden spoon to extract as much flavor from the thyme as possible; discard the thyme. Puree the blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining 1/2 cup blueberries.
• Pour the mixture into the ice-pop molds, leaving at least 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.

CREAMY LAYERED BLUEBERRY ICE POPS

Steps:

• For lemon syrup, place first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice; cool completely., Place blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5-7 minutes. Cool completely., Add whipped topping to the lemon syrup, whisking to blend. Transfer half the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. If using paper cups, top with foil and insert sticks through foil., Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing.

BLUEBERRY BASIL ICE POPS RECIPE BY TASTY

Steps:

• Make the simple syrup: In a small saucepan, combine the sugar, basil, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the basil is fragrant. Remove from the heat.
• Strain the herb syrup through a fine-mesh sieve set over a blender. Add the blueberries and lemon juice. Blend on high speed until smooth.
• Divide the mixture between 6 ice pop molds. Freeze until solid, at least 6 hours.
• Enjoy!

FRESH BLACKBERRIES AND CREAM ICE POPS

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.

ICE CREAM AND BLUEBERRY POPS

Steps:

• Cook blueberries, lemon juice, and sugar in a medium saucepan over medium heat, stirring occasionally, until berries release their juices, about 10 minutes. Strain mixture through a fine sieve, pressing on berries to extract liquid. Discard solids.
• Refrigerate until cold, about 1 hour. Transfer to a blender along with ice cream, and puree until smooth. Divide mixture among fourteen 2 1/2-ounce ice-pop molds, and freeze until hardened, at least 4 hours.

ICE CREAM AND BLUEBERRY POPS

Steps:

• Cook blueberries, lemon juice, and sugar in a medium saucepan over medium heat, stirring occasionally, until berries release their juices, about 10 minutes. Strain mixture through a fine sieve, pressing on berries to extract liquid. Discard solids.
• Refrigerate until cold, about 1 hour. Transfer to a blender along with ice cream, and purée until smooth. Divide mixture among fourteen 2 1/2 oz. ice pop molds, and freeze until hardened, at least 4 hours. Pops can be frozen for up to 3 days.

BLUEBERRY-LIME ICE POPS

Steps:

• Simmer blueberries, 3/4 cup sugar, and water in a 1 1/2- to 2-quart heavy saucepan, stirring occasionally, until blueberries burst and collapse, 3 to 5 minutes. Purée with lime juice in a blender until smooth. (Use caution when blending hot liquids.) Blend in sugar to taste. Pour into molds and freeze until slushy, about 45 minutes. Insert sticks and continue to freeze until completely hardened, at least 3 hours and up to 1 week.