Very Berry Ice Pops Recipes

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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

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.

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.

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