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Blueberry, Thyme and Sweet Cream Ice Pops: Your Guide to Gourmet Pops

A hand holding a single, creamy Blueberry, Thyme and Sweet Cream Ice Pop.

A creamy and herbaceous frozen treat, these ice pops feature a sweet cream base made from condensed milk and infused with fresh thyme. The infused cream is blended with fresh blueberries and a hint of lemon juice, with whole blueberries stirred in for texture, then frozen into molds.

Ingredients

Scale
  • 2 1/2 cups frozen Maine blueberries
  • 1/2 cup sweetened condensed milk
  • 2 tablespoons sugar
  • 4 tablespoons fresh thyme leaves (about 2 tablespoons chopped)
  • Kosher salt
  • 2 tablespoons fresh lemon juice

Instructions

  1. Take the berries out of the freezer to thaw.
  2. Bring the milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes.
  3. Let cool completely at room temperature, at least 30 minutes.
  4. Put 2 cups of the blueberries and the lemon juice in a blender.
  5. Strain the cooled milk mixture into the blender, pressing on it with a wooden spoon to extract as much flavor from the thyme as possible; discard the thyme.
  6. Puree the blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed.
  7. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining 1/2 cup blueberries.
  8. Pour the mixture into the ice-pop molds, leaving at least 1/4 inch of space at the top (the mixture will expand).
  9. Insert the sticks. Freeze until solid, 5 hours to overnight.
  10. Unmold, and enjoy immediately.

Notes

  • You will need ice-pop molds and sticks for this recipe.

Nutrition

Find it online: https://www.eatswithsoul.com/blueberry-thyme-and-sweet-cream-ice-pops/