Best 8 Blueberry Swirl Ice Pops Recipes

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Blueberry swirl ice pops are a refreshing and delicious treat perfect for hot summer days. With their vibrant blue color and sweet and tangy flavor, these ice pops are sure to be a hit with kids and adults alike. Made with just a few simple ingredients, they are also incredibly easy to make. So, whether you're looking for a fun and healthy snack or a special treat to enjoy at your next party, blueberry swirl ice pops are the perfect choice.

Let's cook with our recipes!

BLUEBERRY SWIRL ICE POPS



Blueberry Swirl Ice Pops image

You can't beat the taste of pure, fresh ingredients -- like ripe berries, tangy yogurt. and sweet cream -- in these homemade ice pops.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Yield Makes 8

Number Of Ingredients 4

6 ounces blueberries (1 cup)
3/4 cup sugar
1 cup low-fat plain Greek yogurt
1 cup heavy cream

Steps:

  • In a small saucepan, bring blueberries and 1/4 cup sugar to a boil over high. Reduce heat and simmer, crushing berries against side of pan with a wooden spoon, until mixture is syrupy, 3 minutes. Transfer to a small bowl and refrigerate until cool, 30 minutes.
  • In a medium bowl, whisk together 1/2 cup sugar, yogurt, and cream until sugar dissolves, about 2 minutes. Pour yogurt and blueberry mixtures, alternating them, into eight 3-ounce ice-pop molds, making 5 or 6 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, about 6 hours (or up to 2 weeks).

Nutrition Facts : Calories 205 g, Fat 12 g, Protein 3 g, SaturatedFat 7 g

BLUEBERRY CHEESECAKE POPS



Blueberry Cheesecake Pops image

Tiny cheesecake squares on a stick are adorable and every bit as delicious as classic blueberry cheesecake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h40m

Yield 36

Number Of Ingredients 11

1 cup graham cracker crumbs
3 tablespoons butter or margarine, melted
3 tablespoons sugar
2 packages (8 oz each) cream cheese, softened
2/3 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
2 eggs
1/2 teaspoon vanilla
1/3 cup blueberry preserves
1/4 cup canola oil
36 paper lollipop sticks

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix graham cracker crumbs, butter and 3 tablespoons sugar with fork until crumbly. Press mixture in bottom of pan. Bake 10 minutes or until set.
  • Meanwhile, in large bowl, beat cream cheese, 2/3 cup sugar and the flour with electric mixer on medium speed 2 minutes or until smooth. Add eggs, one at a time, beating until blended. Stir in vanilla. Pour mixture over crust. Drop rounded teaspoonfuls of blueberry preserves over cream cheese mixture; swirl with knife.
  • Bake 50 to 60 minutes or until center of cheesecake is set. Run spatula around edge of pan to loosen. Cool completely in pan on cooling rack, about 2 hours.
  • Line cookie sheet with waxed paper. Use foil to lift cheesecake out of pan; place on cookie sheet. Freeze until firm, about 1 hour. Cut cheesecake into 36 (1 1/4-inch) squares; keep refrigerated.
  • For each pop, insert lollipop stick into 1 cake square no more than halfway; keep refrigerated.

Nutrition Facts : Calories 172, Carbohydrate 17 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 75 mg

LEMON ICE CREAM SANDWICHES WITH BLUEBERRY SWIRL



Lemon Ice Cream Sandwiches with Blueberry Swirl image

Provided by Gina Marie Miraglia Eriquez

Categories     Microwave     Bake     Kid-Friendly     Backyard BBQ     Frozen Dessert     Summer     Lemon Juice     Gourmet

Yield Makes 8 servings

Number Of Ingredients 20

For lemon ice cream:
2 pint premium vanilla ice cream
1 tablespoon grated lemon zest
2 tablespoons fresh lemon juice
For blueberry compote:
2 cups blueberries (10 ounces)
1/4 cup sugar
2 (3-by 2 1/2-inch) strips lemon zest
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
For sandwich layers:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon pure vanilla extract
Equipment: 2 (8-inch) square baking pans (2 inches deep); a small offset spatula

Steps:

  • Make lemon ice cream:
  • Transfer ice cream to a microwave-safe bowl and microwave at 30 percent power in 10-second intervals, stirring, until softened, about 50 seconds total (see cooks' note, below).
  • Stir in lemon zest and juice. Spread ice cream thinly in a 13-by 9-inch baking dish and freeze while making compote and sandwich layers.
  • Make blueberry compote:
  • Cook blueberries, sugar, and zest in a 12-inch heavy skillet over medium-high heat, thoroughly crushing blueberries with a potato masher, until juices are released and sugar has dissolved, about 2 minutes.
  • Stir together lemon juice and cornstarch, then stir into blueberry mixture. Boil, stirring, 1 minute (mixture will thicken).
  • Transfer blueberry compote to a bowl and chill until cold, about 1 hour. Discard lemon zest.
  • Make sandwich layers while compote chills:
  • Preheat oven to 375°F with rack in middle. Butter baking pans and line with foil, leaving a 1-inch overhang on each side, then butter foil.
  • Whisk together flour, baking powder, baking soda, and salt in a small bowl. Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Beat in egg and vanilla. At low speed, add flour mixture in 2 batches, mixing until just combined.
  • Divide batter between baking pans and spread into thin, even layers with offset spatula. Bake until golden-brown but still tender, 10 to 12 minutes. Cool completely in pans, about 30 minutes.
  • Assemble sandwiches:
  • Dollop tablespoons of blueberry compote all over ice cream, then swirl it gently through ice cream with a spoon. Spoon all of ice cream over 1 sandwich layer (in pan) and spread evenly using clean offset spatula. Invert second sandwich layer over ice cream, pressing gently to form an even sandwich. Wrap baking pan in plastic wrap and freeze until firm, at least 2 hours.
  • Transfer sandwich to a cutting board using overhang. Trim edges if desired, then cut into 8 pieces.

BANANA BLUEBERRY SWIRL POPSICLES



Banana Blueberry Swirl Popsicles image

Perfect for hot summer days, this frosty treat showcases swirls of creamy yogurt, sweet blueberries, and bananas. Although Martha uses Stonyfield Farm BaNilla lowfat yogurt, you can substitute your favorite flavored yogurt in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 10 ice pops

Number Of Ingredients 5

3 to 4 ripe bananas (1 pound)
1 1/2 cups yogurt
3 tablespoons sugar
Juice of 1/2 lemon
1 cup fresh blueberries

Steps:

  • In the bowl of a food processor, puree bananas until smooth. Add yogurt, sugar, and lemon juice; pulse to combine. Remove half of the yogurt mixture; set aside.
  • Add blueberries to processor, and pulse until just combined. Layer blueberry and reserved yogurt mixtures into ten 1/3 cup ice-pop molds. Using a wooden skewer, swirl the two flavors together. Insert ice-pop sticks. Transfer to freezer until frozen, about 8 hours
  • Dip molds quickly in hot water to unmold.

ROYAL BLUEBERRY ICE POPS



Royal Blueberry Ice Pops image

Categories     Berry     Dairy     Dessert     Freeze/Chill     Yogurt     Blueberry     Summer     Honey     Bon Appétit

Yield Makes 8

Number Of Ingredients 5

2 1/2-pint baskets fresh blueberries, rinsed, drained
1 8-ounce container blueberry yogurt
1/4 cup water
1/4 cup honey
2 tablespoons sugar

Steps:

  • Combine all ingredients in processor and puree until smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.

CREAMY LAYERED BLUEBERRY ICE POPS



Creamy Layered Blueberry Ice Pops image

These delicious ice pops can also be made with raspberries or blackberries. The rosemary sprig and lemon zest bring another layer of flavor. The pops are quick, easy, kid-friendly and freezable. -Gloria Bradley, Naperville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10 servings.

Number Of Ingredients 9

1/3 cup agave nectar
1/4 cup water
1 fresh rosemary sprig
1 lemon zest strip (2 inch)
1 tablespoon lemon juice
2 cups fresh or frozen blueberries
2 tablespoons sugar
2-1/4 cups frozen whipped topping, thawed
10 freezer pop molds or 10 paper cups (3 ounces each) and wooden pop sticks

Steps:

  • For lemon syrup, place first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Remove from heat; let stand, covered, 10 minutes. Remove rosemary and lemon zest. Stir in lemon juice; cool completely., Place blueberries and sugar in another saucepan; cook and stir over medium heat until berries pop, 5-7 minutes. Cool completely., Add whipped topping to the lemon syrup, whisking to blend. Transfer half the mixture to a pastry bag. Pipe into molds. Layer with blueberries. Pipe the remaining whipped topping mixture over top. Close molds with holders. If using paper cups, top with foil and insert sticks through foil., Freeze until firm, about 4 hours. To serve, dip pop molds briefly in warm water before removing.

Nutrition Facts : Calories 104 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

BLUEBERRY-SWIRL ICE CREAM



Blueberry-Swirl Ice Cream image

For a double-berry display, layer the ice cream with fresh blueberries in a sundae glass! YUMMM!! Cooking time includes freezing time!

Provided by RecipeNut

Categories     Frozen Desserts

Time 6h20m

Yield 16 serving(s)

Number Of Ingredients 14

3 cups blueberries (fresh or frozen)
1/2 cup sugar
2 teaspoons orange peel, finely shredded
1/3 cup orange juice
1/4 teaspoon salt
1 cup whipping cream
1 1/2 cups sugar
2 tablespoons all-purpose flour
4 cups milk
4 egg yolks, slightly beaten
2 tablespoons vanilla
1 teaspoon cinnamon or 1 teaspoon ground cardamom
3 cups whipping cream
2 cups pecans (optional) or 2 cups walnuts, chopped and toasted (optional)

Steps:

  • In medium saucepan, combine blueberries, 1/2 cup sugar, 1 teaspoon of the orange peel, orange juice, and salt. Bring to boiling, stirring and mashing berries with fork; reduce heat. Simmer, uncovered, for 5 minutes, stirring often. Cool slightly. Reserve 1 cup of the mixture.
  • Transfer remaining mixture to food processor or blender. Cover and process or blend until nearly smooth. Press mixture through fine-mesh sieve into medium bowl; discard solids. Add reserved blueberry mixture and 1 cup whipping cream to mixture in bowl. Cover and chill for 4 to 24 hours.
  • Meanwhile, in large saucepan, combine 1- 1/2 cups sugar and flour. Slowly stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir about 1 cup of the hot mixture into egg yolks; return yolk mixture to remaining hot mixture in saucepan. Cook and stir just until boiling. Remove from heat. Stir in vanilla and cinnamon. Cool slightly. Cover surface with plastic wrap and chill for 4 to 24 hours.
  • In chilled large bowl, beat 3 cups whipping cream with electric mixer on medium speed until soft peaks form (tips curl). Gently fold into chilled mixture.
  • Transfer to freezer canister of 4- or 5-quart ice cream freezer. Freeze according to manufacturer's directions. Fold in blueberry mixture, remaining orange peel, and, if desired, nuts just until swirled. If desired, ripen about 4 hours.

Nutrition Facts : Calories 379.9, Fat 25.4, SaturatedFat 15.5, Cholesterol 137.3, Sodium 91.2, Carbohydrate 35.2, Fiber 0.8, Sugar 28.4, Protein 4.2

BLUEBERRY BASIL ICE POPS RECIPE BY TASTY



Blueberry Basil Ice Pops Recipe by Tasty image

Here's what you need: sugar, fresh basil, water, frozen blueberry, lemon juice

Provided by Matthew Johnson

Categories     Snacks

Time 6h15m

Yield 6 ice pops

Number Of Ingredients 5

¾ cup sugar
½ cup fresh basil, loosely packed
½ cup water
16 oz frozen blueberry
1 tablespoon lemon juice

Steps:

  • Make the simple syrup: In a small saucepan, combine the sugar, basil, and water. Bring to a boil over medium-high heat. Once boiling, cook for 2-3 minutes, until the sugar has dissolved and the basil is fragrant. Remove from the heat.
  • Strain the herb syrup through a fine-mesh sieve set over a blender. Add the blueberries and lemon juice. Blend on high speed until smooth.
  • Divide the mixture between 6 ice pop molds. Freeze until solid, at least 6 hours.
  • Enjoy!

Nutrition Facts : Calories 107 calories, Carbohydrate 26 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 24 grams

Tips:

  • Use fresh or frozen blueberries for the best flavor.
  • If using frozen blueberries, thaw them slightly before using so that they are easier to blend.
  • Add a little bit of lemon juice to the blueberry mixture to help brighten the flavor.
  • Use a high-powered blender to get a smooth and creamy popsicle mixture.
  • Pour the popsicle mixture into molds and freeze for at least 4 hours, or overnight.
  • To remove the popsicles from the molds, run them under warm water for a few seconds.
  • Enjoy your homemade blueberry swirl ice pops!

Conclusion:

These blueberry swirl ice pops are a delicious and refreshing treat that are perfect for summer. They are made with fresh or frozen blueberries, yogurt, and milk, and they have a creamy texture and a sweet and tangy flavor. These popsicles are also a good source of vitamins and minerals, making them a healthy snack option for both kids and adults.

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