VERY BERRY ICE POPS
We chose rocket-style molds to make these multicolored treats. But you can use any you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 8
Number Of Ingredients 4
Steps:
- In a blender, combine blackberries and 1/2 cup each sugar and cream and blend until smooth, scraping down sides as necessary. Pour through a fine-mesh sieve into a medium bowl, pressing on solids (you should have about 2 cups puree); discard solids. Rinse out blender. Add raspberries and 1/2 cup each sugar and cream; blend until smooth. Pour through a clean sieve into another bowl, pressing on solids (you should have about 2 cups puree); discard solids.
- Fill four 3-ounce ice-pop molds one-third full with blackberry puree and fill four molds one-third full with raspberry puree. Freeze until just frozen, about 1 hour. Pour another layer of purees, alternating them, over frozen layers to fill molds two-thirds full and insert ice-pop sticks. When second layer is just frozen, about 45 minutes, top with alternate purees and freeze until solid, 6 hours (or up to 2 weeks).
Nutrition Facts : Calories 253 g, Fat 12 g, Fiber 7 g, Protein 2 g, SaturatedFat 7 g
FRUIT ICE POPS
Steps:
- Combine blueberry pop ingredients in a blender and blend until smooth. Pour into 5 of the pop molds. Repeat process with strawberry pop ingredients. Place in freezer for at least 5 hours or overnight.
BERRY ICE POPS
Savor the taste of blackberries and raspberries with our Berry Ice Pops. These creamy Berry Ice Pops include cream cheese and yogurt to help beat the heat.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Use pulsing action of food processor to process berries until smooth.
- Mix cream cheese spread and sugar in medium bowl until blended. Add yogurt and berries; mix well. Gently stir in COOL WHIP.
- Spoon into 10 frozen pop molds. Insert handles into centers of molds. Freeze 3 hours or until firm.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 110 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 19 g, Protein 4 g
VANILLA POPS WITH FRESH BERRIES
Almond Breeze Vanilla almondmilk pairs with fresh berries to make these creamy berry ice pops.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 8h20m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk together Almond Breeze, sugar, cornstarch, and extract in a small saucepan. Bring to a simmer, whisking frequently. Add coconut oil and cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.
- Stir in berries and spoon into ice cream pop molds. Insert a handle or popsicle stick into each. Freeze overnight.
COCONUT CHOCOLATE & BERRY ICE BLOCKS OR POPS
This recipe is from from Ayam. I love making my own ice-pops because at least you know what's in them! These sound quite sinful but delicious all the same.
Provided by Mandy
Categories Frozen Desserts
Time 2m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and pour into ice-block moulds or ice-pop moulds.
- Freeze for approx 6 hours or until firm.
Nutrition Facts : Calories 59.8, Fat 2.9, SaturatedFat 1.8, Sodium 1.3, Carbohydrate 10, Fiber 0.9, Sugar 8.4, Protein 0.7
BERRY ICE POPS
Kids love these berry popsicles that are a lot cheaper than the store-bought popsicles. Recipe adapted from Bon Appetit (May, 1981). Prep time does not include freezing time (about 2-4 hours)
Provided by ellie_
Categories Frozen Desserts
Time 10m
Yield 4-6 ice pops
Number Of Ingredients 3
Steps:
- Place ingredients in blender and blend until smooth.
- Pour into small paper cups (I use bathroom 3-oz size), add popsicle stick.
- Sometimes it's easier to add the stick after they freeze for a little while.
- Freeze until firm.
Nutrition Facts : Calories 116.7, Fat 0.2, Sodium 0.6, Carbohydrate 29.8, Fiber 1.2, Sugar 27.9, Protein 0.4
BERRY ICE CREAM POPS
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
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.
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