Blueberry Cream Ice Pops
Inspired by techniques from NYT Cooking.
Creamy ice pops with bursts of cooked blueberry running through a soured cream and condensed milk base.
Always check the labels of the products you use.
Method
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Equipment
- medium pan
- food processor or blender
- 1 litre jug
- ten 80 ml moulds and sticks
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 166 kcal |
| Protein | 2.3 g |
| Carbohydrate | 15 g |
| of which sugars | 13.6 g |
| of which free sugars | 9.8 g |
| Fat | 11.3 g |
| of which saturates | 7 g |
| Fibre | 0.7 g |
| Salt | 0.22 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
Ice pops
- 290 g fresh or frozen blueberries
- 1 tbsp lemon juice
- 12 g caster sugar about 1 tbsp
- 1.5 g fine sea salt or table salt about ¼ tsp
- 120 ml sweetened condensed milk
- 240 ml double cream
- 60 ml soured cream
- 1 tsp vanilla
- 1
Cook. Cook 290 g blueberries with 1 tbsp lemon juice, 1 tbsp caster sugar and ¼ tsp salt over medium heat, stirring, for 4-5 min until the berries burst (2-4 min longer if using frozen).
- 2
Cool. Cool for 10 min in the processor bowl.
- 3
Blend. Blend the mixture for 30-60 s until smooth.
- 4
Add. Add 120 ml condensed milk, blend for 20-30 s and scrape down the sides.
- 5
Thicken. Add 240 ml double cream and process for 1-2 min until slightly thick.
- 6
Finish. Add 60 ml soured cream and 1 tsp vanilla and blend for 30-60 s more.
- 7
Freeze. Pour into ten 80 ml moulds just under the rim, add the sticks and freeze for at least 8 h.
- 8
Release. Run warm water over the moulds to release the pops.
Storage
Keep the pops in their moulds or wrapped individually in the freezer.
