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Epicurious

Frozen Blackberry-Cream Pops

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.

5.0

(1)

Recipe information

  • Yield

    Makes 6 servings

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

Preparation

  1. Step 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.

    Step 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.)

    Step 3

    Divide Blackberry-Mint Syrup among 6 dessert glasses. Remove cream pops from molds. Place 1 pop in each glass.

    Step 4

    *Frozen pop molds are available at many cookware stores.

TagsFrozen DessertDessertFruit DessertBlackberryBerryFruitGluten FreeNut FreeMake Ahead5 Ingredients or FewerFood ProcessorFourth of JulyBon Appétit
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