June is National Dairy Month and this week some foodie friends and I
will be sharing lots of recipes to celebrate. I'm kicking things off
with one of my favorite cool treats, popsicles!
I found Cindy R's recipe for Blueberry Cream Pops on the Taste of Home website. Since it's strawberry season here I decided to add those as well. I have simple syrup in the fridge because I use it in my cold brew coffee, but if you don't you need to plan time to make it and let it cool.
I added the chopped berries, simple syrup and heavy cream to a glass measuring cup because I knew it would be easier to pour into the molds that way.
I've got 3 sets of these molds, I just love them. If you don't have molds you can definitely go old school and use cups and popsicle sticks.
You want to fill them right up to the top and I tossed in a few more berries for good measure. Pop the handles in and then freeze. We were in and out of the freezer a lot that day, so I let mine go overnight.
To unmold the pops I run them under some barely warm water. If it doesn't slide out I do it again. You don't want to force them out of the molds because the handle will come lose and the pop will stay inside the base.
These really hit the spot on those hot summer days! I can't wait to try them again later in the season with some of our blackberries! Be sure to go and check out the other bloggers recipes by clicking the link down below and come back on Wednesday and Friday for more National #DairyMonth recipes!
Berry Cream Popsicles
- 2/3 cup sugar
- 2/3 cup water
- 2 cups fresh or frozen blueberries, thawed
- 1/4 cup heavy whipping cream
- 8 freezer pop molds or 8 paper cups (3 ounces each) and wooden pop sticks
- For sugar syrup, in a small saucepan, combine sugar and water; bring to a boil, stirring to dissolve sugar. Cool completely.
- Meanwhile, in a bowl, coarsely mash blueberries; stir in cream and sugar syrup.
- Spoon into molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
- To serve, let pops stand at room temperature 10 minutes before unmolding or run them under warm water.
Slightly adapted from: https://www.tasteofhome.com/recipes/blueberry-cream-pops/