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Who doesn’t want a popsicle! Popsicles always remind me of my childhood…when coins could buy you a popsicle, my grandmother woudl always give us a few coins for our daily popsicle run. What I like about these is they’re so easy to make, and you can play around with so many flavors – change the quantities; try different berries and fruits…and many other ways to pull one delicious popsicle together. This is just perfect for those hot summer days or when you’re just out with your friends enjoying a chat out in the yard.
Prep time: 15 mins – Chilling: Overnight
Ingredients:
6 ounces blackberries
1 cup apricot puree
1 cup sweetener (you can use sugar)
1/3 cup honey
2 tablespoons lemon juice
2 cups plain yoghurt
Equipment:
| Measuring cups and spoons |
| 4 medium bowls |
| 1 small bowl |
| Kitchen scale |
| Spatula |
| Ice cream scoop or dinner spoon |
| Plastic wrap (or something to cover the bowls with as they chill) |
| Popsicle mould (see below for link to my mould) |
How to…..
Put half of the blackberries in one bowl and add 1/3 cup sweetener and half the honey. Stir them until the liquid from the blackberries comes out and the sweetener dissolves. Cover and put them in the fridge for an hour.
In another bowl, pour the apricot purée and add 1/3 cup sweetener and the remaining honey. Mix them until combined. Cover and put them in the fridge for an hour.
In the third bowl, put the remaining blackberries and 1/3 cup sweetener. Mix them well until the liquid from the blackberries comes out. Cover and refrigerate them for an hour. Remove from the fridge and add 1 cup yoghurt and 1 tablespoon lemon juice.
In a fourth bowl, combine the remaining yoghurt and lemon juice. Mix them until combined.
After one hour you will have your four bowls of mixtures. Divide the mixtures into the popsicle moulds, and chill in the freezer overnight. You can mix them and do different combinations. The combinations I did in the photo above are (1) apricot and blackberry, (2) blackberry and yoghurt separate (so I first poured in the blackberry and then the yoghurt), and (3) blackberry and yoghurt combined. Play around with them and see which tastes work for you. Other types of berries are also an option. This is really a recipe where you can play around with the measurements – more or less yoghurt; more or less berries…depending on what your taste buds like – bitter; more neutral; sweet. Enjoy!
In a medium bowl, whisk together the condensed milk, vanilla, and salt with a hand held mixer until it starts to thicken slightly.
In another medium bowl, whisk with a hand held mixer the heavy cream until it gets thick. Don’t over whisk so it doesn’t break.
Slowly add the heavy cream into the milk mixture and fold in. Don’t stir or fold quickly so you keep the air in. Pour it into the loaf pan and freeze it for about 2 hours.
After the 2 hours, stir in the cookie pieces. Freeze overnight.
ps – if you want to make chocolate ice cream, just add ¼ cup cocoa in step 1 above and follow the instructions.