Blackberry Tahini Ice Pops Recipes

BLACKBERRY-TAHINI ICE POPS

Steps:

• Combine soy milk, blackberries, tahini, vanilla extract, and stevia in a blender; blend until smooth. Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

BLACKBERRY-LIME GIN AND TONIC ICE POPS

Steps:

• Combine tonic water and sugar in a small saucepan and bring to a boil over medium-high heat. Boil for 2 minutes and remove from heat. Stir in gin and let cool while you assemble the ice pops.
• Cut lime into 6 slices. Cut each slice in half. Place 2 pieces of lime in each mold. Evenly divide berries among the molds.
• Pour tonic water mixture into the molds through a funnel, leaving a 1/2-inch space on the top. Freeze for 8 hours, or overnight.

RASPBERRY TAHINI POPS RECIPE BY TASTY

Steps:

• Make the pops: In a food processor, puree the raspberries until smooth. Pass the puree through a fine-mesh strainer into a medium bowl and discard the seeds.
• Whisk the tahini, honey, coconut milk, coconut oil, and orange zest into the raspberry puree. Carefully pour into popsicle molds and freeze for at least 4 hours, until solid.
• Make the chocolate drizzle: Place chocolate and coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted and smooth.
• Remove the raspberry tahini pops from the molds and place on a baking sheet lined with parchment paper. Using a fork or spoon, drizzle the chocolate sauce quickly back and forth over the pops.
• Return the pops to the freezer for 5 minutes for the drizzle to harden. Store the pops in the freezer, covered, for up to 1 month.
• Enjoy!

BLACKBERRY-TAHINI ICE POPS

Steps:

• Combine soy milk, blackberries, tahini, vanilla extract, and stevia in a blender; blend until smooth. Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

FROZEN BLACKBERRY-CREAM POPS

Steps:

• Puree blackberries with juices in processor until smooth. Pour into strainer set over bowl, pressing on solids to extract as much puree as possible (about 1 1/8 to 1 1/4 cups puree). Discard solids. Transfer 1 cup berry puree to 4-cup measuring cup (reserve remaining berry puree for Blackberry-Mint Syrup). Add sugar to measuring cup and whisk until dissolved. Whisk in half and half and lemon juice.
• If not using ice cream maker, pour sherbet into six 1/3-cup frozen pop molds,* dividing equally. Insert pop-mold handle into each. Freeze overnight. If using ice cream maker, process sherbet according to manufacturer's instructions. Divide mixture equally among six 1/3-cup frozen pop molds. Insert pop-mold handle into each. Freeze overnight. (Can be made 1 week ahead. Keep frozen.)
• Divide Blackberry-Mint Syrup among 6 dessert glasses. Remove cream pops from molds. Place 1 pop in each glass.
• *Frozen pop molds are available at many cookware stores.

BLACKBERRY-TAHINI ICE POPS

Steps:

• Combine soy milk, blackberries, tahini, vanilla extract, and stevia in a blender; blend until smooth. Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.

DARK CHOCOLATE TAHINI POPS RECIPE BY TASTY

Steps:

• Make the pops: Add the dark and semi-sweet chocolate and coconut oil to medium microwave-safe bowl. Microwave in 30-second increments, stirring between, until melted and smooth.
• Whisk in the tahini and coconut milk. Carefully pour the mixture into popsicle molds and freeze for at least 4 hours, until solid.
• Make the tahini caramel: In a small saucepan, whisk together the maple syrup and tahini. Cook over medium-low heat, stirring occasionally, until bubbling and slightly thickened, about 10 minutes. Pour into a heatproof liquid measuring cup and let cool (the caramel will continue to thicken.
• Remove the chocolate tahini pops from the molds and place on a baking sheet lined with parchment paper. Pouring from the measuring cup, drizzle the tahini caramel quickly back and forth over the pops. Sprinkle the sesame seeds over the drizzle. Any leftover caramel can be stored in an airtight container in the refrigerator for up to 1 week.
• Serve the pops immediately, or return to the freezer for a few minutes for the drizzle to harden. Store the pops in the freezer, covered, for up to 1 month.
• Enjoy!

BLUEBERRY BASIL ICE POPS RECIPE BY TASTY

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!