Blueberry, Thyme and Sweet Cream Ice Pops: Your Guide to Gourmet Pops
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.
- Prep Time: 45 minutes (includes cooling time)
- Cook Time: 5 minutes
- Total Time: 5 hours 50 minutes (includes freezing time)
- Yield: 6-8 ice pops
- Category: Dessert
- Method: Blending, Freezing
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 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
- Take the berries out of the freezer to thaw.
- 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.
- Let cool completely at room temperature, at least 30 minutes.
- Put 2 cups of the blueberries and the lemon juice in a blender.
- 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.
- Puree the blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed.
- Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining 1/2 cup blueberries.
- Pour the mixture into the ice-pop molds, leaving at least 1/4 inch of space at the top (the mixture will expand).
- Insert the sticks. Freeze until solid, 5 hours to overnight.
- Unmold, and enjoy immediately.
Notes
- You will need ice-pop molds and sticks for this recipe.