Ice Cream and Mixed-Berry 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 16
Ice Cream and Mixed-Berry Pops

Source: Martha Stewart Living, July 2008

Ingredients

  • 12 ounces (3 cups) blackberries
  • 10 ounces strawberries, hulled (3 cups)
  • 8 ounces (2 cups) blueberries
  • 8 ounces (2 cups) raspberries
  • 1 quart vanilla ice cream

Directions

  1. Puree berries and 1 cup ice cream in blender until smooth. Strain through a fine sieve, pressing on berry mixture to extract liquid. Discard solids. Transfer berry mixture to a clean blender with remaining 3 cups ice cream, and puree until smooth.

  2. Divide mixture among sixteen 2 1/2-ounce ice-pop molds, and freeze until hardened, at least 4 hours.

Cook's Note

To create a deeper shade of violet, substitute 8 ounces (2 cups) blueberries, 8 ounces (2 cups) blackberries, and 4 ounces (1 cup) raspberries.

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