New This Month

Ice Cream and Blueberry Pops


This iconic, lip-staining treat matures into a creamy dessert-on-a-stick. Simply blend your favorite berries into vanilla ice cream.

  • Yield: Makes 14

Source: Martha Stewart Living, July 2008


  • 22 ounces (5 1/2 cups) blueberries
  • 1 tablespoon plus 1/2 teaspoon fresh lemon juice
  • 1/4 cup sugar
  • 1 quart vanilla ice cream


  1. Cook blueberries, lemon juice, and sugar in a medium saucepan over medium heat, stirring occasionally, until berries release their juices, about 10 minutes. Strain mixture through a fine sieve, pressing on berries to extract liquid. Discard solids.

  2. Refrigerate until cold, about 1 hour. Transfer to a blender along with ice cream, and puree until smooth. Divide mixture among fourteen 2 1/2-ounce ice-pop molds, and freeze until hardened, at least 4 hours.

Cook's Notes

Pops can be frozen for up to 3 days.

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