- Dish type
- Fruit desserts
- Berry desserts
- Blackberry dessert
Healthy, refreshing and delicious, these yummy ice lollies are made from fresh blackberries and vanilla frozen yoghurt. Lovely, cooling summertime snack - great way for the kids to enjoy a sweet treat without encouraging a sweet tooth!
6 people made this
- 225g fresh blackberries
- 370g vanilla frozen yogurt, softened
- 2 tablespoons caster sugar
- 1 6-piece ice lolly mould
MethodPrep:30min ›Ready in:30min
- Place the blackberries into a blender or food processor. Cover and purée until the mixture is smooth. Pour the blackberry purée through a fine sieve placed over a large bowl to strain out the seeds.
- Add the softened frozen yoghurt and sugar to the strained blackberry purée and mix well. Pour into ice lolly moulds, and freeze.
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
it takes a while but it's worth it I liked it and so did my three kids ,so on the whole it was great and would definitely recommend it to any of my friends-19 Dec 2016
by Sarah Jo
I actually used frozen blackberries from last summer (I'm trying to work my way through my deep freeze.....) and Stacy's organic nonfat vanilla yogurt. I used honey instead of sugar. I didn't have an ice pop mold but I did have dixie cups and popsicle sticks so I used those. Pretty good. I'll increase the blackberries just a little next time.-04 Aug 2010
Delicious and easy to prepare! I couldn't find any ice pop molds at WalMart or Target (??) so I just made straight up ice cream. I didn't fully incorporate the blackberry puree because I wanted the contrast between the white frozen yogurt and dark fruit. I will definitely try this again, maybe with raspberries and some dark chocolate chips-07 Jul 2011
Blackberry Pinot Noir Sorbet (or popsicles!)
As avid readers knows, it is possible to make ice cream out of about every possible flavour: inclusions of alcohol (in one way or the other) do not only affect consistency and scoopability, but may also add to the flavours (provided, of course, that you don’t mind using alcohol in your cooking).
Today’s recipe has been developed by the New Zealand winery Kim Crawford and New York-based ice popsicle maker People’s Pops, with the explicit aim to maintain the flavour profile of the Pinot Noir wine used. To paraphrase Crawford himself, the tartness of the blackberries will “highlight the natural fruit notes of Pinot Noir leaving a slightly tannic finish.” Sounds impressive, does it not?
Blackberries – so deliciously ripe and succulent that it was a small wonder that a sufficient number lasted long enough for me to prepare the sorbet -D
In order to find out just how well this objective is achieved, I called on a select number of friends and wine lovers to hear their judgement. While it goes without saying that the winery just mentioned probably would insist that its own wines be used in the making, any good quality Pinot Noir wine should do fine! (And before any wine connoisseurs go ballistic – yes, I do acknowledge the flavour differences which exist across various wine-producers and wine-producing regions of the world).
1. Sunshine Lollies from First Cry are just like their name suggests – bright and perfect for a sunny day! Packed with vitamin-rich carrots and oranges, these lollies are a must have to keep your immune system up and running.
2. Avocado’s inherent creaminess makes it a perfect choice for recipes for babies under one who can’t have cow’s milk, just like this Avocado Pear Baby Food Popsicles from The Spunky Coconut.
3. These Tropical Mango Lollies from I Love Cooking are quite palate tickling, with ripe mangoes and lime juice. Offer a little to your baby and go ahead if she likes it.
4. Frozen yogurt is the next best thing to ice cream, and Healthy Little Foodies brings up a summer special with a Mango Frozen Yogurt recipe.
5. If you’d like to try something a little more exotic, get blueberries and make this Banana Blackberry Yogurt Ice Cream from Organix . Plain Greek yogurt gets its flavor from the fruits and vanilla.
6. It doesn’t get easier than this Single Ingredient Ice Cream from The Work Top! With only bananas, you can create a yummy dessert – we suggest sprinkling some Dry Fruits Powder or Mixed Nuts Powder on the ice cream for added flavor and nutrition.
7. Did you know you can make ice cream from breast milk? Yes, Diary of a Fit Mommy shows us how with this Breast Milk Banana Ice Cream recipe.
8. Include another baby favorite fruit, peach, in this Peach Coconut Ice Cream from Ergo Baby. Coconut milk offers an excellent substitute for cow’s milk for babies under one!
9. Mix things up by using an assortment of fruit in this Mixed Fruit Ice Cream from Homemade Baby Food, which uses avocado, strawberries as well as bananas.
10. Once your baby has become familiar with strawberries, be sure to try this Strawberry Coconut Ice Cream from BLW.
11. We think this Cinnamon Banana Ice Cream from Healthy Little Foodies sounds so delicious that even adults will be tempted to give it a try!
12. Looking for simple ice cream recipes with minimal ingredients? Check out this 3 Ingredient Vegan Strawberry Ice Cream from My Kids Lick the Bowl.
13. Make use of the juicy sweet mangoes in season right now to make this Creamy Mango Ice Cream from Super Healthy Kids that requires all of two ingredients.
14. This aptly titled Blueberry Nice Cream from Bamboo Bamboo is healthy, colorful and vegan. Add some fruit for texture for older babies.
15. We love how this Orange Creamsicle Frozen Yogurt from My Fussy Eater has been presented, in an orange bowl! Go for sweeter oranges – some babies might like the tart taste, while some might not.
16. Sneak some veggies into your baby’s diet with these Veggie Power Pops from My Home Based Life. It’s got fruits and veggies – orange, carrot, mango and pineapple – all packed in one delightful pop!
Cool Off With These Easy At-Home Ice Cream Recipes
Keep cool and get creative in the kitchen with these easy at-home ice cream recipes.
If you thought you needed a fancy ice cream machine to make everyone’s favourite summer treat, you don’t. These delicious recipes will satiate your sweet tooth cravings and cool you down during this warm weather spell, all without too much labour involved.
From healthy(ish) strawberry cones to chocolate crowd pleasers, vegan alternatives to a gloriously retro take on the ‘Fab’ ice lolly, why not add one of these to your kitchen to-make list this weekend…
Healthier Strawberry Ice Cream
This recipe could not be easier – you literally just chuck all the ingredients in a blender. The lack of sugar makes it much healthier than your usual shop-bought stuff too.
Makes: 4 scoops
Prep time: 5 minutes plus freezing time
- 1/2 tsp lemon juice
- 2 tbsp low fat yogurt (or plant-based for a vegan alternative)
- 1/2 – 1 tbsp honey or maple syrup (optional)
- Freeze the strawberries overnight then simply add all the ingredients to a blender or use a stick blender to blitz into ice cream. Serve immediately in scoops, in a cone or freeze for later.
Chocolate and Banana Ice Lollies
If you find yourself with a bunch of overripe bananas and can’t face looking at another banana loaf, this ice cream lolly recipe is the perfect summer alternative.
Makes: 10 ice lollies
Prep time: 15 minutes plus freezing
- 50g cocoa powder
- 2 tbsp cornflour
- 475ml semi-skimmed milk
- 1 tsp vanilla extract
- 2 large bananas, chopped into chunks
- 3 tbsp runny honey
- 25g mini fudge chunks
- 50g white chocolate, melted
- Whisk the cocoa and cornflour together in a large saucepan. Gradually stir in the milk until combined. Bring to a boil over a medium heat and whisk continuously for 1 minute. Remove from the heat and stir in the vanilla extract.
- Add to a blender with the banana chunks and honey. Process until smooth and thoroughly combined.
- Divide the mixture between a 10-hole lollipop mould. Transfer the mould to the freezer for 10 minutes, then add the lollipop sticks. Freeze for 6-8 hours until completely firm and preferably overnight. Dip the moulds briefly in hot water to release them, then lay out on a lined baking tray. Scatter over the fudge chunks, then drizzle over the white chocolate sauce to serve.
Halva & Blackberry Ice Cream with Blackberry Sauce
A Middle Eastern-inspired recipe to wow at your next BBQ or summer garden party.
Prep time: 30 minutes
Freeze time: 4-6 hours or overnight
- 100g (4oz) caster sugar
- 1 small orange, finely grated rind only
- ½ teaspoon ground cinnamon
- 300ml (½ pint) double cream
- 250g (9oz) Greek style yogurt
- 250g (9oz) pack plain halva, sliced and crumbled into pieces
- 300g (11oz) blackberries, roughly chopped
For the blackberry sauce:
1. Line a 1.7 litre (3 pint) large loaf tin or round cake tin with cling film and set aside. Whisk the egg whites in a medium bowl with an electric whisk until thick moist looking peaks. Add the egg yolks, sugar, orange rind and cinnamon to a second larger bowl and whisk until thick and creamy and the mixture will leave a trail when lifted up.
2. Whip the cream in a third bowl until it just begins to form soft swirls then fold the cream and yogurt into the yolk mixture. Add the halva and blackberries, keeping a few back for the top, and gently fold together then add the egg white and again gently fold together.
3. Pour the mixture into the lined loaf tin, sprinkle with the reserved halva and blackberries then cover the top with more clingfilm. Chill for 5-6 hours or overnight until firm enough to slice.
4. Meanwhile make the sauce by pureeing the remaining blackberries in a food processor or liquidiser until smooth. Press through a sieve, discard the seeds then mix with the lemon juice and sugar. Chill in a covered plastic container until needed.
5. When ready to serve, lift the ice cream out of the tin using the clingfilm then peel away and discard. Cut the ice cream into thick slices and serve with the blackberry sauce in a separate jug to drizzle over.
‘Fab’ Ice Cream Slice
Relive childhood summers with this fabulously retro ice cream dessert. Fresh berry ice cream layered over rich Madeira cake and covered with velvety chocolate and hundreds and thousands: what’s not to love?
Prep time: 30 minutes plus freezing
- 200g strawberries, hulled
- 100g raspberries
- flavourless oil to grease the tin
- 1 x 600ml pot double cream
- 1 x 397g tin condensed milk
- 2 tsp vanilla extract
- a few drops red or pink gel food colouring*, optional
- 1 x 295g Madeira cake, darker crust trimmed
- 50g dark chocolate, finely chopped
- 1 tbsp 100s and 1000s to decorate
- Put the strawberries and raspberries in a food processor and blend to a puree. Pass through a sieve to remove the seeds. Lightly grease a terrine or 900g loaf tin, then double line with baking paper. Leave plenty over the sides to help pull the frozen terrine out later.
- Reserve 50ml of the cream to make the chocolate topping to finish. Whisk the rest of the cream with the condensed milk and the vanilla in a large bowl with an electric whisk for about 5-7 minutes until softly whipped. The peaks should flop back to the surface and stay there when you remove the beaters. Spoon half of this into the lined tin, cover with clingfilm and freeze for 2 hours.
- Meanwhile, fold the berry puree into the remaining cream mixture, adding a few drops of food colouring for a stronger colour if you like. Cover and chill until the 2 hours is up and the cream mixture is firm.
- Spoon the strawberry layer into the terrine, smooth over, cover again and freeze for another 3 hours.
- Cut the Madeira cake into 1cm thick slices with a bread knife. Place on top of the strawberry layer, patching up to make a sponge layer over the top of the ice cream. Cover and chill for 2 hours or until completely frozen.
- An hour before you’re ready to serve, heat the reserved cream in a small pan until just simmering and pour over the chocolate in a bowl. Mix well until smooth. Leave to cool to room temperature, stirring every few minutes.
- Loosen the terrine using the lining paper and tip onto a serving plate, sponge side down. Leave to sit at room temperature for a few minutes if it’s not coming out easily. Remove the lining paper, and pour over the chocolate, allowing some to drip down the sides. It will set relatively quickly as it hits the ice cream. Sprinkle with 100s and 1000s and refreeze for 20-30 minutes until everything is firm enough to cut into slices and serve.
No-Churn Lime and Ginger Ice Cream
Just four ingredients and 15 minutes (plus freezing) are needed to make this seriously easy, foolproof ice cream
Prep time: 15 minutes, plus freezing
- 175g condensed milk
- 2 unwaxed limes, zest and juice
- 5 balls stem ginger, roughly chopped, plus 75ml syrup from the jar
1. Put all the ingredients in a blender with a pinch of fine salt and whizz at high speed for 1-2 minutes, just until the mixture thickens. Pour into a 1 litre ice cream container and freeze for at least 4 hours or overnight. Allow to soften in the fridge for 10 minutes before scooping. The ice cream will keep in a container in the freezer for up to 3 months, but the flavour will be brightest and best in the week after making. It goes very well with tropical fruits such as mango and passion fruit.
Vegan Vanilla and Butter Bean Ice Cream
Creamy butter beans and rich coconut milk make this vegan-friendly ice cream just as good as any dairy counterpart. Serve with fresh fruit, sprinkles or melted dark chocolate.
How to make Cherry Popsicles
Our cherry popsicle recipe will take you back to childhood. This is by far the best popsicle mold we&rsquove found and it looks just like the ice pops you&rsquod get in stores. We like to buy the big bag of cherries in the freezer section at our local bulk store. It&rsquos extremely affordable and we can use the cherries in multiple recipes and even enjoy on their own.
For the most part they&rsquore pretty sweet, but sometimes you&rsquoll get a little tart cherry here and there so we like to sweeten our homemade cherry ice pops with natural sugars like honey, agave or maple syrup. You can use sugar instead if you&rsquod like.
This recipe can be made in any blender, but we find that we get the best results with our Vitamix or Blendtec high speed blenders. These are extremely easy to whip up in the Vitamix. Literally, have the mix ready in less than 5 minutes and into the freezer! We had perfectly frozen ice pops in just 4 hours.
Our daughter quickly reminds me all day as they are freezing in the freezer to hurry and check if they&rsquore done. She&rsquos pretty used to putting something on the stove or in the oven and it&rsquos done quickly. We recently purchased one of those ice pop machines that freeze ice pops faster and she is enjoying it!
I prefer the look of the old fashion ice pop mold and it truly reminds me of the ice pops I had as a child, just much more nutritious!
I don&rsquot mind giving my daughter healthy ice pops and these are a fun sweet treat that she truly enjoys! They&rsquore great for the whole family. 🙂
- Total Time 20 minutes
- Preparation Time 15 minutes
- Cooking Time 5 minutes
- 2 tbsp caster sugar
- 20g pack fresh mint, leaves roughly chopped
- 300g blackberries
- 750ml vanilla ice cream
- 200g lemon biscuits, lightly crushed
- Line a 900g loaf tin with cling film, leaving enough hanging over the edges to fold across the top of the parfait once the tin is full.
- Place the sugar in a saucepan with 4 tablespoons of cold water and bring to the boil. When the sugar has dissolved, stir in the mint. Reserve a few blackberries for decoration, then add half the remaining berries to the pan and simmer for 3-4 minutes until they have softened. Remove from the heat and cool slightly, then blend in a food processor before sieving to make a smooth coulis.
- Meanwhile, place the ice cream in a large bowl to soften slightly, but do not allow to melt. Roughly chop the remaining blackberries and add to the ice cream. Mix together with a fork, then stir in the biscuits and half of the blackberry and mint coulis until you have a marbled mixture. Reserve the remaining coulis.
- Spoon the mixture into the loaf tin, folding the cling film over the top. Freeze for 4-5 hours or until firm. Remove from the freezer 10-15 minutes before serving. Turn out onto a plate, remove the cling film and drizzle with a little of the remaining coulis. Decorate with the reserved blackberries then slice and serve with any remaining coulis.
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37 Refreshing Paleo Popsicles for a Tasty Frozen Treat
I love popsicles. I’m sure I’ve sung the praises of popsicles to you before, but let me do it again: real food, homemade, easy, cold, refreshing, and delicious. Am I right? You can make treats you don’t have to feel guilty about. Before you get started with this list, you’ll want to make sure you’ve got some popsicle molds, or at least some paper or plastic cups and popsicles sticks or something else you can use as a holder. Then go popsicle crazy!
1. Honeydew Avocado Popsicles
Popsicles are just frozen stuff, so why not start simple, shall we? This recipe is for honeydew avocado popsicles, made with a combination of honeydew, avocado, lime juice, a pinch of salt, and honey if you need it. Blend ’em up and pour into popsicle molds.
2. Double Chocolate Cashew Milk Popsicles
These popsicles are made with cashew milk (you could use any brand or—even better—homemade), semi-sweet chocolate chips, and coconut oil. You’ll first make delicious chocolate popsicles, and then you’ll dip the finished product into melted chocolate. Yum.
3. Banana Nutella Popsicles
This list wouldn’t be complete without a tasty Nutella pop now, would it? It’s made from ripe bananas and paleo Nutella, which is healthy and delicious with hazelnuts and chocolate and absolutely no refined sugar, soybean oil, or other junk. Give them a try and you won’t be disappointed. This is an especially kid-friendly pop, too.
4. Strawberry Balsamic Popsicles
I don’t know if you’re ever tried balsamic vinegar with fruit before, but it’s delicious. The rich, umami flavor of the vinegar adds a lovely twist to the strawberries in this recipe. Those are two of only three ingredients—the third is honey, and you could also use maple syrup.
5. Chocolate Chia Pudding Pops With Bananas
The chia seeds in this recipe add protein and other great nutrients, while helping the pops with their rich, pudding-like texture. You’ll need almond or coconut milk, maple syrup or honey, dark cocoa powder, bananas (or other sweet fruit), and cacao nibs or chocolate chips.
6. Grown Up Ice Pops
These ice pops are the perfect way to start your morning, and they’re grown-up friendly with a flavor that zings from ginger and isn’t overly sweet. You’ll need fresh orange juice, fresh carrot juice, ginger, and Turmeric Boost or just plain turmeric powder.
7. Berry Basil Popsicles
I’m a huge fan of fruit with herbs, and basil is one of my favorites to use. These popsicles are made with strawberries, mixed berries, fresh basil leaves, lemon juice, and optional maple syrup, depending on how sweet your berries are and if you need the extra sweetness.
8. Paleo Chocolate Pudding Popsicles
Pudding popsicles conjure up the best memories of those twin pops at the local pool…and not sharing them. Of course, these pudding pops are much healthier than that version, with avocados, cocoa powder, honey, and vanilla coconut milk (or canned).
9. Rose Raspberry Chia Popsicles
This is one of those popsicles recipes I’ve been meaning to make for ages, but haven’t gotten around to tracking down rose water. I’m so excited for what is definitely a fabulous and elegant flavor combination, along with the smooth and creamy texture.
10. Portable Paleo Popsicles
There are a handful of recipes included in this post, which is about the paleo, whole foods version of those colorful, corn syrup plastic tube ice pops you used to love as a kid (remind me why we loved those?). But these recipes, for pops like blackberry orange cream and lavender honey lemon, are amazing.
11. Cherry Chocolate Chip Coffee Popsicles
Everything about this recipe is amazing. I love the combination of dark sweet cherries and chocolate, and the combination of chocolate and coffee, and when you put all three together I think I’ve died and gone to popsicle heaven. The vanilla and sea salt are the perfect finish.
12. Mango Raspberry Bellini Popsicles
These elegant pops are for adults only, because they’re made with prosecco. The flavor and color are amazing, with fresh raspberries, honey, mangoes, and a pinch of kosher salt to bring out the flavors. If you don’t have mangoes, I bet peach would be delicious, too.
13. Blackberry Lemon Popsicles
Made with blackberry juice, fresh blackberries, fresh lemon juice, coconut milk, and honey, these popsicles are perfect for a late summer evening. They remind me of picking blackberries as the sun went down in August. So delicious and all real food!
14. Coconut Raspberry Popsicles
Swirly popsicles are my favorite. They’re gorgeous and they look irresistible, these popsicles included. You’ll swirl raspberry and honey puree with full fat coconut milk for a sweet, creamy, and fruity treat you’ll want to eat every day. And they’re healthy, so you can!
15. Grape Mojito Ice Lollies
These grown-up ice pops are made with white grape juice, mint leaves, lime juice, and optional white rum (if you leave out the rum, they’re kid-friendly too). Because they’re very icy and refreshing, they’d be perfect for enjoying on a super hot afternoon.
16. Cherry Cheesecake Pops
With fresh cherries, sea salt, vanilla extract, cinnamon, and ripe bananas, this flavorful pop takes an a fruity goodness. The recipe calls for cream cheese, but instead, try replacing the cream cheese with coconut yogurt or thick coconut cream.
17. Avocado Creamsicles
While we’ve used avocado to make pudding pops, we haven’t yet explored how good avocado can taste in a pop on its own. This one is made with coconut milk and fresh lemon juice along with vanilla bean seeds and a bit of raw honey to make them sweet.
Photo: A Healthy Life For Me
18. Bluberry Popsicles
These swirly pops are made with just blueberries (fresh or frozen), maple syrup, coconut milk, and almond milk. The combination of almond and coconut milk keeps the coconut flavor from being too overwhelming, but makes them creamier than almond milk alone would.
19. Spicy Mango Margarita Creamsicles
These margarita popsicles are so good, and so easy. All you need is mango, lime juice, tequila, honey, cayenne pepper, salt, and coconut milk. The recipe explains how to layer the coconut and mango parts to create a beautiful striped popsicle.
20. Raspberry Lemonade Tart Popsicles
Some like it sweet, and some like it sour. And lots of people like both! These sweet and tart raspberry lemonade popsicles are perfect, made with frozen raspberries, lemon juice, chia and hemp seeds, coconut milk yogurt, and fresh thyme. And they’re healthy, too!
21. Strawberries and Cream Popsicles
These popsicles are one of my favorites. I love the fancy flavors, too, but I’m also a classic strawberries and cream kind of person. This recipe uses coconut milk, fresh strawberries, raw honey, vanilla extract, and collagen for both nutrition and structure.
22. Mango Lime Popsicles With Chili Powder
I love mango popsicles, and as a dweller of the American Southwest, I like my mango with chili powder (of course). You’ll need coconut milk, frozen mangoes, lime juice, and chili powder. Mix it all up in a high speed blender and pour into your popsicle molds.
23. Roasted Strawberries and Cream Popsicles
Here’s the fancy version of my favorite, and the one recipe I can never resist. You’ll roasted your strawberries up with balsamic vinegar, sweetened with maple syrup, add vanilla, and make them super creamy with canned coconut milk. They’re absolutely divine.
24. Paleo Coconut Popsicles
Calling all coconut lovers! Coconut is not only the creaming agent in this recipe, but also the start flavor. You’ll need coconut milk, vanilla extract, raw honey, and fresh mature coconut meat or dried flakes (but the meat is the most decadent choice). Gelatin helps add structure.
25. Pina Colada Popsicles
These pops are so easy, you’ll be wondering why you never thought of it (unless you did think of it, then you know how good they are). You’ll need just coconut milk and cream, banana, and fresh diced pineapple. The banana and the pineapple add just the right amount of natural sweetness.
26. Dairy Free Fudgesicles
Fudgesicles are so easy to make diary free, and they’re very healthy. If you use an avocado at exactly the right day of ripeness, you won’t even be able to taste it! Just be careful it isn’t overripe, because then the pops will take on that yucky bitter flavor.
27. Cherry Berry Popsicles
With fresh pitted cherries, fresh strawberries and blueberries, honey, coconut milk, lime juice, and gelatin, you can be on your way to delicious frozen fruity popsicles. As you can see from the picture, you don’t even really need popsicles molds if you’re in a pinch!
28. Cherry Lemonade Popsicles
Here’s another cherry-rich frozen treat, but this one is made with coconut water and chia seeds for added nutrition. The coconut water is super hydrating, making these pops perfect for hot summer afternoons when everyone is sweaty from running around and having fun.
29. Mango Lassi Popsicles
These lassi pops are so tasty I could eat them all day. I make mine with a little twist—replace the coconut milk with coconut yogurt to get that yogurt tang that’s characteristic of traditional lassi drinks. Maple syrup makes these lovely and sweet.
30. Blueberry Salted Caramel Popsicles
These popsicles are made with fresh or frozen blueberries, coconut milk, and a salted caramel swirl. It’s not the first combination that comes to mind when you think of salted caramel, but it’s so delicious. And this caramel is made with dates!
31. Strawberry Sage Popsicles
Again with the fruit and herbs, right? They’re so good! This combination of strawberries and fresh torn sage leaves is perfect. The popsicles are sweetened with a touch of either honey or stevia, if you even feel like you need it. Your strawberries might be sweet enough.
32. Honey Berry Yogurt Pops
This recipe calls for Greek yogurt, but you can easily replace it with coconut yogurt (strained and thick would be best) to make it paleo. The berries and the honey sweeten it up nicely, so make sure you’re using unsweetened coconut yogurt and not the flavored stuff.
33. Coconut Milk Creamsicles
These creamsicles might remind you of your favorite childhood treat, but they’re much healthier and they have a fantastic striped look with layers of full fat coconut milk and orange juice, sweetened with pure maple syrup and flavored with zest and vanilla.
Photo: Sweet Treats Baking
34. Sweet Potato Paletas
Yes, these are sweet potatoes in a popsicle. And they are amazing. All you need is sweet potato, apple juice, cinnamon, vanilla, and coconut milk (the recipe calls specifically for coconut milk beverage, not canned. You could also use almond milk).
35. Banana Coconut Cream Popsicles
Bananas are my very favorite fruit, so I’m pretty excited about this recipe. These pops are creamy and amazing, and super simple to make with just coconut milk, bananas, honey, vanilla, and shredded coconut. If you’re not a huge coconut fan, you can leave that part out.
36. Caramelized Banana and Coconut Ice Cream Pops
Remember when I said bananas are my favorite fruit? My second favorite fruit is caramelized bananas. Oh, you think that’s the same thing? No, friends, very different. These caramelized bananas pops are absolutely divine, and they have a delicious buttery crunch. Yum!
37. Coconut Mojito Popsicles
Yes, these popsicles are made with rum, coconut, and lime. They are delicious and sparkly with sparkling water, and fresh mint adds a fresh and herbal flavor, just like your favorite mojito. You’re going to want to try this popsicle—I promise you won’t be disappointed.
Berry good blackberry recipes
Let’s go and pick some berries in the summer sun,
To make some yummy treats and have some berry good fun!
Here’s our handy good with everything you need to know,
From wearing gloves, what to pick and where to search high and low!
Here are some tips for going blackberry picking with the kids:
Get your containers ready! We often just use an old ice cream tub or any Tupperware that we have lying around.
Wear some gloves. To stop the kids getting scratched on the brambles plus the juice can stain very easily.
Only pick what you need. Don’t be too greedy leave some for the birds and animals, plus they will only stay fresh for two or three days.
Look high and low. Then you will find the berries that people have missed.
Don’t over stack the berries. Try not to pile too many berries on top of each other as they will bruise.
How to store. Store in the fridge for two to three days. Blackberries can also be frozen and cooked without being defrosted!
If you can’t think of anywhere to find blackberries the National Trust has a list of potential blackberry picking locations!
Blackberry Recipe Ideas
Blackberry Vegan Muffins
What you will need
192g all-purpose flour
150g white sugar
175g blueberries (fresh or frozen)
175ml non-dairy milk (such as soy or almond)
2 tsp. baking powder
1/2 tsp. salt
120ml vegetable oil
1 tbsp. fresh lemon juice
2 tsp. vanilla extract
How to make:
Preheat your oven to 200°. Lightly grease a muffin tin, or fill with liners. In a large bowl, whisk together all of the dry ingredients.Next, in a medium bowl, whisk together all of the wet ingredients except for the blueberries. Pour the wet ingredients into the dry ingredients and combine. Add the blueberries and carefully fold them in – be careful not to overmix! It’s okay if there are still lumps.For small muffins, divide the batter evenly among 12 muffin cups and bake for 15-20 minutes. They should be lightly golden on top. Top tip – a toothpick should come out clean when inserted in the centre. If you want to make larger bakery-style muffins, simply fill 8-9 muffin cups right to the top. Then bake for 18-22 minutes. Wait for them to cool before eating – the blueberries can burn! Store for 2 – 3 days.
Make some yummy blackberry jam to spread on your toast in the mornings.
What you will need:
950g golden granulated sugar
1 ½ tbsp lemon juice
Large preserving saucepan or large heavy-based saucepan.
4 jam jars
How to make:
Put all the blackberries in the pan and crush them slightly with a masher (don’t puree them). Next, add the water and lemon juice and bring the mixture to the boil, then lower the heat and allow to simmer for 15 minutes. Add all the sugar and then bring the mixture to boil again, leave the mixture rapidly boiling for 10 – 12 minutes. Remove the saucepan from the heat and skim off any of the scum on top. Stir in the butter and then leave for around 15 minutes. Pour the mixture into pre-prepared sterilised jars and seal.
Crumbles remind me of days spent at my grandparents enjoying crumble smothered in custard. This recipe is simple and quick to make, with just the right amount of sweetness.
What you will need:
125g of unsalted butter (chilled)
125g plain flour
2 tbsp muscovado sugar
The zest and juice of one orange
How to make:
Preheat the oven to 180c/350f/Gas Mark 4. Put the blackberries and orange juice into a bowl and mix lightly and then spoon the mixture into the oven proof dish. In a different bowl, add the sugar and then sift in the flour and stir. Next cut the butter into cubes and add the butter to the flour and sugar. Get your hands in and make the crumbs by rubbing the butter into the flour and sugar. Sprinkle the crumbs over the fruit leaving a little gap around the edges for the mixture to bubble up. Place the crumble into the oven and cook for 20 -25 minutes until the top has started to brown.
(TOP TIP: you can adapt the crumble topping recipe by using a 50/50 mix of flour and oats. The result is delicious and gives a crumble topping that’s a split between a flapjack and shortbread!)
Blackberry, Coconut and Lime Ice Lollies
These are very popular in our household!
What you will need:
1 can of coconut milk
4 tablespoons of honey
1 tsp vanilla extract
The zest of one lime
3tbsp of lime juice
Pinch of salt
Ice lolly moulds
How to make:
Put the coconut milk, honey, salt and vanilla extract into a bowl and whisk together. Next, place the blackberries into a blender and blend until you get a puree. Pour the puréed mixture through a sieve to remove any seeds using the back of a spoon or spatula to push the mixture through. Next slowly add a couple of spoons of the coconut milk mixture into the puréed blackberries and whisk then add the lime zest and juice to the remaining coconut cream mixture and stir. Pour some of the berry mixture into each of the lolly moulds, then a bit of the coconut cream and keep pouring alternate mixtures – this makes the pretty layers. Then place the moulds into the freezer and leave overnight.
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Depending on the ingredients, at least 4 to 6 hours is needed to turn the parts from liquid to solid. Overnight freezing is the safest bet, and something to look forward to the next day!
- Peach Strawberry Yogurt Popsicles
- Minty Watermelon Popsicles
- Blackberry Lemon Popsicles
- Orange Mango Coconut Popsicles
Each popsicle hs a distinct flavor and texture. In fact, James told me “mommy these are yummy! I love popsicles.” That’s a Mom win! I love that I can make something my family can enjoy that is healthy, and they wouldn’t even know it. My son enjoys making new flavors with me, so it’s a great way to bond together and teach kids about eating more fruit each day.
With a little bit of creativity, you can take wholesome fruit, juice, yogurt, and milk and turn them into delicious homemade frozen popsicles. Since my popsicle mold has ten spots, I like to add different flavor combinations by adjusting the recipe size, so we have variety whenever cravings hit.
We’ve come a long way from Otter Pops, and I always feel good about offering one of these healthy popsicles to my family. To prevent the inevitable melted popsicle drip from making a total mess, I cut a small slit in the bottom of a cupcake liner and placed the popsicle stick through the bottom to catch the juice. It’s saved us a few times from some unwanted messes!
More popsicle recipes
I love making the most of fruit and vegetable every season. When my veg box arrives, it's great to see what's new.
Blueberries can be a bit year-round as they're often grown in polytunnels, but when they're in season they're at their absolute best.
However, you can easily make this recipe with frozen blueberries too! I love how they're frozen at their peak so still taste amazing.
Looking for more tasty recipes to use up seasonal blueberries? Try these!