Blueberry Bombsicle Recipes

BLUEBERRY CREAM POPSICLES

Blueberry Cream Popsicles image

These naturally purple pops are made with a combination of simmered blueberries puréed into an easy no-churn ice cream base. You can substitute yogurt or crème fraîche for the sour cream; either will give the popsicles a subtle tang. You can use fresh or frozen berries. (Frozen berries can be thawed and used as directed in the method below. Or use them straight from the freezer, but add 2 to 4 minutes to the cook time.) The number of pops this recipe makes depends on the size and shape of the molds used. The base can be stored in an airtight container in the refrigerator for up to 24 hours if you need to freeze in batches; just give the mixture a stir before using.

Provided by Erin Jeanne McDowell

Categories ice creams and sorbets, dessert

Time 20m

Yield About 10 popsicles

Number Of Ingredients 8

Ingredients

2 cups/290 grams fresh or frozen blueberries
1 tablespoon fresh lemon juice
1 tablespoon granulated sugar
1/4 teaspoon fine sea salt
1/2 cup/120 milliliters sweetened condensed milk
1 cup/240 milliliters heavy cream
1/4 cup/60 milliliters sour cream
1 teaspoon vanilla extract

Steps:

In a medium pot, toss the blueberries, lemon juice, sugar and salt to combine. Cook over medium heat, stirring occasionally, until the berries burst and the mixture becomes juicy, 4 to 5 minutes. (Add 2 to 4 minutes of cook time if you're using frozen, unthawed berries.
Transfer to the bowl of a food processor or blender and cool for 10 minutes. Purée the mixture until relatively smooth, 30 seconds to 1 minute. Add the sweetened condensed milk and blend until combined, 20 to 30 seconds. Scrape the bowl well.
Add the heavy cream and process until the mixture is well combined and thickens slightly, 1 to 2 minutes.
Add the sour cream and vanilla and blend until fully incorporated, 30 seconds to 1 minute. If necessary, transfer the mixture to a large container with a spout, such as a 4-cup/1-liter liquid measuring cup. Divide the mixture between the popsicle molds, filling each just under the rim of the cavity of the mold. Gently press a popsicle stick into the center of each cavity and freeze until firm, at least 8 hours.
To unmold, gently run warm water over the base of the molds. They should easily release. Keep frozen until ready to serve.

BLUEBERRY BOMBSICLE

Blueberry Bombsicle image

Got this recipe off a bottle of blueberry vodka and tastes like the blueberry popsicles but be careful it carries a punch. I am also going to make some of this drink into ice cubes and add a few to this drink or if you would like a few frozen blueberries, mmm good.

Provided by faith58

Categories Low Protein

Time 1m

Yield 1 serving(s)

Number Of Ingredients 2

Ingredients

1 ounce blue raspberry vodka
3 ounces lemonade

Steps:

Put in a shaker and shake and fill your glass with ice and enjoy! :).

Nutrition Facts : Calories 111.4, Fat 0.1, Sodium 2.9, Carbohydrate 11.8, Fiber 0.1, Sugar 11.2, Protein 0.1

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