Best 9 Creamy Layered Blueberry Ice Pops Recipes

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Indulge in a delightful treat that combines the refreshing essence of blueberries with the creamy richness of ice pops. Discover the ultimate recipe for creamy layered blueberry ice pops, a frozen confection that tantalizes your taste buds and transports you to a world of icy delight. With just a few simple ingredients and a touch of culinary creativity, you can create this vibrant and luscious dessert that will cool you down on hot summer days and satisfy your sweet cravings anytime. Get ready to embark on a culinary adventure that results in a frozen masterpiece, perfect for parties, picnics, or a relaxing afternoon snack.

Check out the recipes below so you can choose the best recipe for yourself!

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, THYME AND SWEET CREAM ICE POPS



Blueberry, Thyme and Sweet Cream Ice Pops image

These ice pops use frozen Maine blueberries, which are deliciously sweet and can be found all year long. Sweetened condensed milk steeped with fresh thyme is a creamy, herbaceous addition. (To make the pops more kid-friendly, omit the thyme.)

Provided by Food Network Kitchen

Time 8h40m

Yield 4 to 6 servings

Number Of Ingredients 6

2 1/2 cups frozen Maine blueberries
1/2 cup sweetened condensed milk
2 tablespoons sugar
4 tablespoons fresh thyme leaves, chopped (about 2 tablespoons chopped)
Kosher salt
2 tablespoons fresh lemon juice

Steps:

  • 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.

RED, WHITE AND BLUEBERRY LEMONADE POPS



Red, White and Blueberry Lemonade Pops image

Now you can make this ice cream truck favorite at home! Simply freeze layers of berries, lemonade and creamy yogurt in pop molds. They're perfect for the 4th of July and the rest of summer, too. See All 12 Pops of Summer

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10h15m

Yield 6

Number Of Ingredients 8

1 cup sliced strawberries
3 tablespoons lemonade, chilled
1 teaspoon sugar
1 container (6 oz) Yoplait® Original yogurt French vanilla
3 tablespoons lemonade, chilled
1/2 cup blueberries
1/2 cup lemonade, chilled
1/2 teaspoon sugar

Steps:

  • In blender, place red layer ingredients. Cover; blend until smooth. Spoon 2 tablespoons mixture into each of 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 2 hours or until frozen.
  • When first layer is frozen, remove foil from pops. In small bowl, mix white layer ingredients until smooth. Spoon about 2 tablespoons mixture in each cup over frozen layer. Return foil to pops to support sticks. Freeze about 2 hours or until frozen.
  • Meanwhile, in blender, place blueberry layer ingredients. Cover; blend until smooth. When white layer is frozen, remove foil from pops. Spoon about 2 tablespoons blueberry layer mixture in each cup over white layer. Return foil to pops to support sticks. Freeze at least 6 hours until frozen.

Nutrition Facts : Calories 60, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Pop, Sodium 20 mg, Sugar 10 g, TransFat 0 g

FRESH BLACKBERRIES AND CREAM ICE POPS



Fresh Blackberries and Cream Ice Pops image

Yummy pops made from fresh blackberries and frozen yogurt or ice cream... so refreshing and delicious, and good for you! An easy, tasty summer snack!

Provided by platypusofdeath

Categories     Desserts     Frozen Dessert Recipes     Popsicle Recipes

Time 3h30m

Yield 6

Number Of Ingredients 4

8 ounces fresh blackberries
2 cups vanilla frozen yogurt, softened
2 tablespoons white sugar
1 6-piece ice pop mold

Steps:

  • Place the blackberries into a blender or food processor. Cover and puree until the mixture is smooth. Pour the blackberry puree through a fine sieve placed over a large bowl to strain out the seeds.
  • Add the softened frozen yogurt and sugar to the strained blackberry puree and mix well. Pour into ice pop molds, and freeze.

Nutrition Facts : Calories 125.7 calories, Carbohydrate 27.1 g, Cholesterol 2 mg, Fat 0.2 g, Fiber 1.9 g, Protein 4.5 g, Sodium 30.4 mg, Sugar 17.2 g

ICE CREAM AND BLUEBERRY POPS



Ice Cream and Blueberry Pops image

This iconic, lip-staining treat matures into a creamy dessert-on-a-stick. Simply blend your favorite berries into vanilla ice cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 14

Number Of Ingredients 4

22 ounces (5 1/2 cups) blueberries
1 tablespoon plus 1/2 teaspoon fresh lemon juice
1/4 cup sugar
1 quart vanilla ice cream

Steps:

  • Cook blueberries, lemon juice, and sugar in a medium saucepan over medium heat, stirring occasionally, until berries release their juices, about 10 minutes. Strain mixture through a fine sieve, pressing on berries to extract liquid. Discard solids.
  • Refrigerate until cold, about 1 hour. Transfer to a blender along with ice cream, and puree until smooth. Divide mixture among fourteen 2 1/2-ounce ice-pop molds, and freeze until hardened, at least 4 hours.

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

WATERMELON-BLUEBERRY ICE POPS



Watermelon-Blueberry Ice Pops image

These pops are made by floating whole blueberries in watermelon puree, and then freezing.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 10

Number Of Ingredients 5

5 cups diced (about 2 pounds) seedless watermelon
2/3 cup sugar
1/4 cup freshly squeezed lemon juice
2 tablespoons light corn syrup
1 cup blueberries

Steps:

  • Process melon, sugar, lemon juice, and corn syrup in a food processor until smooth. Pass through a fine sieve into a large measuring cup; discard solids.
  • Stir berries into watermelon mixture; divide among 10 4-ounce ice-pop molds. Freeze overnight.

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.

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:

  • Choose ripe blueberries. This will ensure that your ice pops are sweet and flavorful.
  • Use a high-quality Greek yogurt. This will give your ice pops a creamy and tangy flavor.
  • Add a little bit of honey or maple syrup to taste. This will help to balance out the tartness of the blueberries.
  • Feel free to experiment with different flavors. You could add other fruits, such as strawberries or bananas, or you could try adding herbs, such as mint or basil.
  • Make sure to freeze your ice pops for at least 4 hours before serving. This will ensure that they are firm and refreshing.

Conclusion:

These creamy layered blueberry ice pops are a delicious and refreshing treat that is perfect for summer. They are easy to make and can be customized to your liking. So next time you are looking for a healthy and delicious snack, give these ice pops a try!

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