Blueberry Thyme And Sweet Cream Ice Pops Recipes

POMEGRANATE-CHERRY CHIA SEED ICE POPS

Steps:

• Puree 1 cup frozen cherries, 2/3 cup pomegranate juice and 1 tablespoon chia seeds in a blender until smooth. Divide among 4 ice pop molds. Freeze until firm.

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.

BLUEBERRY-LEMON BREAKFAST POPS

Steps:

• Combine the blueberries, yogurt, maple syrup, lemon zest and juice and a pinch of salt in a blender and puree until smooth.
• Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight. Let sit at room temperature for a few minutes before unmolding.
• The pops will keep in the freezer for up to 2 weeks.

10-MINUTE ICE CREAM POPS

Steps:

• Line a baking sheet with parchment paper and put in the freezer. Combine the chocolate, coconut oil and vanilla extract in a medium microwave-safe bowl. Microwave for 15 second increments, stirring with a spoon in between, until the chocolate is three-quarters of the way melted. Then stir the mixture until the chocolate melts completely. Set aside.
• Remove the ice cream pints from the freezer and discard the lid. Using a serrated knife, slice off a very thin piece from the side of the container so that it sits flat on a cutting board. With the container on its side, slice crosswise into 3 equal rounds. Remove the cardboard from each round and insert a wooden ice pop stick through the cut side. Dip into the melted chocolate and lay flat on the chilled baking sheet (see Cook's Note). Let harden in the freezer for 30 seconds and serve, or wrap individually with plastic and freeze for up to 2 weeks.

BLUEBERRY FRUIT ICE

Steps:

• Puree all the ingredients in a food processor or blender. Pour about 1/2 cup into paper cups. Freeze until set. Serve.

HEALTHY BLUEBERRY-OAT BREAKFAST ICE POPS

Steps:

• In the pitcher of a blender add the blueberries, hazelnut milk, oats, honey, preserves, lemon juice and a pinch of salt, and puree until smooth.
• Divide the mixture evenly among six 3- to 4-ounce ice pop molds. Freeze until solid, at least 8 hours, but preferably overnight.
• Rest at room temperature for a few minutes before unmolding.

BLUEBERRY CREAM POPSICLES

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 CREAM POPS

Steps:

• For sugar syrup, in a small saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Cool completely., Meanwhile, in a bowl, coarsely mash blueberries; stir in cream and sugar syrup. Spoon into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm. To serve, let pops stand at room temperature 10 minutes before unmolding.

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.