Berry Ice Pops Recipes

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VANILLA POPS WITH FRESH BERRIES



Vanilla Pops with Fresh Berries image

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

2 cups Almond Breeze Vanilla Cashew blend almondmilk
¼ cup sugar
2 tablespoons cornstarch + 2 teaspoons cornstarch
1 teaspoon vanilla extract
2 tablespoons coconut oil
¾ cup fresh raspberries

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.

CREAMY LAYERED BLUEBERRY ICE POPS



Creamy Layered Blueberry Ice Pops image

These delicious ice pops can also be made with raspberries or blackberries. The rosemary sprig and lemon zest bring another layer of flavor. The pops are quick, easy, kid-friendly and freezable. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10 servings.

Number Of Ingredients 9

1/3 cup agave nectar
1/4 cup water
1 fresh rosemary sprig
1 lemon zest strip (2 inch)
1 tablespoon lemon juice
2 cups fresh or frozen blueberries
2 tablespoons sugar
2-1/4 cups frozen whipped topping, thawed
10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks

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.

Nutrition Facts : Calories 104 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

BERRY YOGURT ICE POPS



Berry Yogurt Ice Pops image

Freeze a blend of French vanilla yogurt and fresh strawberries and blackberries to make our delicious berry pops.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h10m

Yield 4

Number Of Ingredients 3

1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
1 cup quartered fresh strawberries
1/2 cup fresh blackberries

Steps:

  • In blender, place all ingredients. Cover; blend on medium speed until smooth. Pour mixture evenly into freezer pop molds. Freeze at least 8 hours or overnight.

Nutrition Facts : ServingSize 1 Serving

SUMMER BERRY-COCONUT MILK ICE POPS



Summer Berry-Coconut Milk Ice Pops image

The jammy mash-up of berries with coconut milk and cardamom makes these homemade vegan popsicles just rich enough-and irresistible.

Provided by Kimberley Hasselbrink

Categories     Dessert     Kid-Friendly     Frozen Dessert     Blackberry     Blueberry     Strawberry     Coconut     Summer     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10

Number Of Ingredients 8

2/3 cup thinly sliced ripe strawberries
2/3 cup ripe blueberries
2/3 cup ripe blackberries
1/3 cup plus 1 tablespoon natural cane sugar
1/2 teaspoon ground cardamom
1 13.5-ounce can full-fat coconut milk
Special equipment:
Ten 3-ounce ice pop molds and sticks

Steps:

  • Combine strawberries, blueberries, and blackberries with sugar and cardamom in a small saucepan. Cook over low heat, stirring regularly, for 5-7 minutes, until berries are soft but not falling apart. Remove from heat and stir in coconut milk. Carefully pour warm berry mixture into a pitcher. Pour mix into molds, helping some of the berries along with a spoon so they're evenly distributed. Freeze at least 4 hours (insert sticks when partially frozen) and up to 1 month.

FRUIT ICE POPS



Fruit Ice Pops image

Provided by Food Network

Categories     dessert

Time 5h5m

Yield 10 servings

Number Of Ingredients 10

2 cups frozen blueberries, thawed
1/4 cup apple juice
2 tablespoons honey
1/2 lemon, juiced
1 pinch salt
2 cups frozen strawberries, thawed
1/4 cup apple juice
2 tablespoons honey
1/2 lemon, juiced
1 pinch salt

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 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.

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