Frozen Blackberry-Cream Pops

Frozen Blackberry-Cream Pops

Info

Rating
Calories
148.0
Protein
2.0
Sodium
25.0
Fat
7.0

Description

To prepare these without an ice cream maker, pour the sherbet base directly into pop molds. If you don't want to use the molds and you have churned the mixture in an ice cream maker, the sherbet can be transferred to a resealable container, then simply scooped into bowls. Begin making this dessert one day ahead.

Ingredients

2 1/2 cups frozen unsweetened blackberries (about 10 ounces), thawed, juices reserved
6 tablespoons sugar
1 1/2 cups half and half
1/2 teaspoon fresh lemon juice
Blackberry-Mint Syrup

Directions

  1. Puree blackberries with juices in processor until smooth. Pour into strainer set over bowl, pressing on solids to extract as much puree as possible (about 1 1/8 to 1 1/4 cups puree). Discard solids. Transfer 1 cup berry puree to 4-cup measuring cup (reserve remaining berry puree for Blackberry-Mint Syrup). Add sugar to measuring cup and whisk until dissolved. Whisk in half and half and lemon juice.
  2. If not using ice cream maker, pour sherbet into six 1/3-cup frozen pop molds,* dividing equally. Insert pop-mold handle into each. Freeze overnight. If using ice cream maker, process sherbet according to manufacturer’s instructions. Divide mixture equally among six 1/3-cup frozen pop molds. Insert pop-mold handle into each. Freeze overnight. (Can be made 1 week ahead. Keep frozen.)
  3. Divide Blackberry-Mint Syrup among 6 dessert glasses. Remove cream pops from molds. Place 1 pop in each glass.
  4. *Frozen pop molds are available at many cookware stores.

Tags

    Milk/Cream Food Processor Ice Cream Machine Berry Dairy Fruit Dessert Freeze/Chill Fourth of July Kid-Friendly Frozen Dessert Blackberry Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
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