Food & Cooking Recipes Dessert & Treats Recipes Ice Cream and Mixed-Berry Pops 4.0 (25) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 16 This iconic, lip-staining treat matures into a creamy dessert-on-a-stick. Simply blend your favorite berries into vanilla ice cream. 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 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. Divide mixture among sixteen 2 1/2-ounce ice-pop molds, and freeze until hardened, at least 4 hours. Cook's Notes To create a deeper shade of violet, substitute 8 ounces (2 cups) blueberries, 8 ounces (2 cups) blackberries, and 4 ounces (1 cup) raspberries. Rate it Print