Blueberry Cream Popsicles
Published July 17, 2020
- Total Time
- About 20 minutes, plus 8 hours’ freezing
- Rating
- Comments
- Read comments
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Ingredients
- 2cups/290 grams fresh or frozen blueberries
- 1tablespoon fresh lemon juice
- 1tablespoon granulated sugar
- ¼teaspoon fine sea salt
- ½cup/120 milliliters sweetened condensed milk
- 1cup/240 milliliters heavy cream
- ¼cup/60 milliliters sour cream
- 1teaspoon vanilla extract
Nutritional analysis per serving (10 servings)
166 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 2 grams protein; 87 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium pot, toss the blueberries, lemon juice, sugar and salt to combine. Cook over medium heat, stirring occasionally, until the berries burst and the mixture becomes juicy, 4 to 5 minutes. (Add 2 to 4 minutes of cook time if you’re using frozen, unthawed berries.
- Step 2
Transfer to the bowl of a food processor or blender and cool for 10 minutes. Purée the mixture until relatively smooth, 30 seconds to 1 minute. Add the sweetened condensed milk and blend until combined, 20 to 30 seconds. Scrape the bowl well.
- Step 3
Add the heavy cream and process until the mixture is well combined and thickens slightly, 1 to 2 minutes.
- Step 4
Add the sour cream and vanilla and blend until fully incorporated, 30 seconds to 1 minute. If necessary, transfer the mixture to a large container with a spout, such as a 4-cup/1-liter liquid measuring cup. Divide the mixture between the popsicle molds, filling each just under the rim of the cavity of the mold. Gently press a popsicle stick into the center of each cavity and freeze until firm, at least 8 hours.
- Step 5
To unmold, gently run warm water over the base of the molds. They should easily release. Keep frozen until ready to serve.
Private Notes
Comments
Didn’t have any condensed milk on hand so substituted cream of coconut. Not sure why we had *that* on hand but whatever....Anyway, it was delicious. More like ice cream than popsicle and very sweet. I’d probably cut the sugar down next time. But there *will* be a next time.
This recipe is one of the most kid-friendly desserts I've had the pleasure of making with my 4 and 2 year old. Followed the recipe to a T with frozen blueberries. Used an immersion blender for all mixings. The output was exactly enough for 1 round in a Nopro ice pop maker, along with some stolen licks by the toddler/pre-schooler. They came out set and ready to eat in 5 hours. The kids loved the purple, I loved the richness that the sour cream added. Will make again!
Delicious. No condensed milk available in local WF COVID times but it turns out it’s easy to make: dissolve and then simmer 1 cup of whole milk with 1/3 cup of sugar over medium to low heat for about 25-30 min. Makes about 1/2 cup of condensed milk and it’s much less sweet than store bought.
This was amazing! (Note: we have the big Tovolo popsicle molds that look like the ones in the picture and it made 5, not 10.)
Most beautiful color but so saccharine sweet that none of my family liked it, not even my sweet tooth kids. If I made it again, would try with coconut cream as others suggested in lieu of the sweetened condensed milk.
I took this recipe as an inspiration and substituted the condensed milk with CREAM of coconut (3/4c), increased yogurt to 3/4c and used 1/4c ‘plant cream’ (Country Crock) instead of whipped cream for a lactose intolerant family member. Added 2Tbsp. agave to make up for the sugar in the condensed milk but may be adjusted to individual preference and/or sweetness of fruit. Came out with a smooth consistency and bursting with fruit flavor. Very good with fresh mango (used 2) as well.