Best Blackberry Lavender Ice Pops Recipes

BLACKBERRY ICE CREAM

Blackberry Ice Cream image

Capture the fresh taste of summer blackberries in a no-fail ice cream recipe.

Provided by RainbowJewels

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 2h40m

Yield 4

Number Of Ingredients 6

Ingredients

1 pint fresh blackberries
½ cup white sugar
½ teaspoon lemon zest
2 cups heavy cream
½ cup whole milk
1 teaspoon vanilla extract

Steps:

Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.
Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.

Nutrition Facts : Calories 559.8 calories, Carbohydrate 36.8 g, Cholesterol 166.1 mg, Fat 45.4 g, Fiber 3.6 g, Protein 4.4 g, SaturatedFat 28 g, Sodium 58.3 mg, Sugar 30 g

BLACKBERRY LAVENDER ICE POPS

Blackberry Lavender Ice Pops image

Since most people don't have a commercial Hawaiian shaved ice machine, this recipe has been adapted to make ice pops. Use molds or ice cube trays with standard wooden ice pop sticks, plastic spoons, swizzle sticks, or even chopsticks.

Number Of Ingredients 5

Ingredients

2 heaping cups blackberries
1 cup sugar
1 1/2 cups water
2 tablespoons fresh or dried culinary lavender buds
6 tablespoons freshly squeezed lemon juice

Steps:

Combine the blackberries, sugar, water, and lavender in a saucepan over medium-high heat. Bring the ingredients to a boil, reduce the heat, and simmer for 8 minutes.
Mash the ingredients with a potato masher to extract as much juice as possible from the berries.
Let the mixture cool in the refrigerator for about 30 minutes. Remove from the refrigerator and add the lemon juice.
Using a fine-mesh strainer, strain the mixture into a large liquid measuring cup (or something similar with a pour spout). Discard the solids. Evenly divide the liquid among whatever pop molds you are using. Cover the molds with foil and poke sticks through the foil to secure them in place. Freeze for at least 4 hours before serving.