Blackberry popsicles
During blackberry season, you can pick these berries to your heart's content and use them in recipes like this one for blackberry ice cream. It's not complicated, and it tastes delicious!
Servings: 5 pieces
Ingredients
- 300 grams blackberries
- 75 ml water
- 25 grams sugar
- 1 tbsp lemon juice
Equipment
- Quick pop maker or regular popsicle mold
Instructions
- Puree the blackberries with an immersion blender. Place the blackberry purée in a sieve and press it through to remove the seeds.
- Dissolve the sugar in water. Add the sugar mixture to the blackberry puree along with the lemon juice. Stir until smooth.
- Pour the mixture into popsicle molds. If using a quick pop maker, the ice cream will be ready in about 6-7 minutes. If using freezer molds, the ice cream will need to be frozen for at least 6 hours.
Tips
You can make these blackberry ice cream pops without sugar, but they will be harder and have a coarser texture. For a happy medium, use honey.
How to store
Want to stock up on blackberry ice cream pops? Place them in the freezer in separate plastic bags so they do not stick together and are easier to take out and use. You can store them in the freezer for up to 3 months.