Best 4 Blueberry Bombsicle Recipes
Do you crave a cool and delicious treat that will satisfy your sweet tooth and transport you to a nostalgic summer day? Look no further than the iconic blueberry bombsicle, a frozen confection that combines the tangy sweetness of blueberries with the creamy richness of vanilla ice cream. This timeless dessert, often associated with childhood memories of carefree days and backyard barbecues, can easily be recreated at home with just a few simple ingredients and a little creativity. From classic recipes that capture the essence of the original bombsicle to unique variations that add a modern twist, there's a blueberry bombsicle recipe out there to suit every taste and preference.
Check out the recipes below so you can choose the best recipe for yourself!
BLUEBERRY CRISP
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
- Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
- Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.
BLUEBERRY BOMBSICLE
Got this recipe off a bottle of blueberry vodka and tastes like the blueberry popsicles but be careful it carries a punch. I am also going to make some of this drink into ice cubes and add a few to this drink or if you would like a few frozen blueberries, mmm good.
Provided by faith58
Categories Low Protein
Time 1m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Put in a shaker and shake and fill your glass with ice and enjoy! :).
Nutrition Facts : Calories 111.4, Fat 0.1, Sodium 2.9, Carbohydrate 11.8, Fiber 0.1, Sugar 11.2, Protein 0.1
BLUEBERRY POPS
When the heat rises, cool off with a delicious frozen treat. Loaded with fresh blueberries, these pops are perfect on hot summer days.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h
Yield Makes 10 pops
Number Of Ingredients 4
Steps:
- In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups.
- Divide among ten 2 1/2 ounce molds; insert wooden sticks, and freeze until solid, about 3 hours (and up to 1 week). To remove, dip bottom of molds in warm water for 2 to 3 seconds.
Nutrition Facts : Calories 58 g, Fiber 1 g
BLUEBERRY BLINTZES
These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 18
Steps:
- Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.
- Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.
- Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.
- Make the crepes: Stir together remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.
- Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.
- Heat the reserved 1/4 cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners' sugar.
Tips:
- Use ripe and sweet blueberries for the best flavor.
- If you don't have popsicle molds, you can use small paper cups or Dixie cups.
- Be sure to insert the popsicle sticks into the molds before freezing, or they will be difficult to add later.
- Freeze the popsicles for at least 4 hours, or overnight, before serving.
- To unmold the popsicles, run the molds under warm water for a few seconds, or dip them in a bowl of warm water.
- Serve the popsicles immediately, or store them in the freezer for up to 2 weeks.
Conclusion:
Blueberry bombsicles are a delicious and refreshing summer treat that is easy to make at home. With just a few simple ingredients, you can create a batch of these tasty popsicles that are sure to be a hit with everyone. So next time you're looking for a cool and refreshing snack, give blueberry bombsicles a try.
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