Vanilla Berry Pops Recipes

VANILLA POPS WITH FRESH BERRIES

Steps:

• Whisk together Almond Breeze, sugar, cornstarch, and extract in a small saucepan. Bring to a simmer, whisking frequently. Add coconut oil and cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.
• Stir in berries and spoon into ice cream pop molds. Insert a handle or popsicle stick into each. Freeze overnight.

OLD FASHIONED VANILLA ICE POPS (A.K.A. POP POPS)

Steps:

• Pour cream soda into a bowl and whisk until no longer bubbly; set aside.
• Heat water and sugar in a saucepan over medium high heat, stirring until the sugar is dissolved, about 5 minutes.
• Stir sugar mixture and vanilla extract into the cream soda.
• Pour mixture into small plastic cups or ice pop molds, then insert wooden ice pop sticks. Freeze until firm.

BLUEBERRY AND VANILLA PARFAIT POPS

Steps:

• Pour 1/3 cup of blueberries into each mold. Cover the molds with tinfoil, insert the popsicle sticks so that the tips are inside the blueberry mixture, and freeze overnight.
• Take the molds out and remove the tinfoil (not the sticks!) Spoon in 1/3 cup of vanilla frozen yogurt into each mold, making sure not to pull out any sticks while doing so. The softer the yogurt is, the easier this will be. Put in the freezer for two hours or so to allow the yogurt to settle and refreeze slightly.
• Take the popsicles out and enjoy!

VANILLA-BERRY POPS

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in yogurt.
• Use pulsing action of food processor to process raspberries and honey until blended.
• Spoon pudding and raspberry mixtures alternately into 6 frozen pop molds. Insert handle into center of each. Freeze 3 hours or until firm.

BERRY WHITE ICE POPS

Steps:

• In a microwave, warm 1/4 cup milk; stir in honey until blended. Stir in remaining 1-1/2 cups milk and vanilla., Divide berries among molds; cover with milk mixture. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

VANILLA POPSICLES

Steps:

• Combine milk, sugar and vanilla in a large bowl and stir until sugar dissolves.
• Pour mixture into the paper cups until they are half full.
• Freeze for 1 hour or until slushy enough to support stick.
• Put popsicle sticks in the cups for handles.
• Freeze in freezer for a total of about four hours.

ICE CREAM AND MIXED-BERRY POPS

Steps:

• Puree berries and 1 cup ice cream in blender until smooth. Strain through a fine sieve, pressing on berry mixture to extract liquid. Discard solids. Transfer berry mixture to a clean blender with remaining 3 cups ice cream, and puree until smooth.
• Divide mixture among sixteen 2 1/2-ounce ice-pop molds, and freeze until hardened, at least 4 hours.

BERRY ICE CREAM POPS

Steps:

• Place ice pop molds on a small baking sheet that will fit in the freezer (and make room in the freezer, if necessary).
• In a medium bowl, toss the berries with the lemon juice and sugar. Let macerate stirring occasionally, until the fruit becomes juicy and the sugar is fully dissolved, about 10 minutes.
• In another medium bowl, whisk together the heavy cream, vanilla, and salt to medium peaks. Whisk in the sour cream, then gently fold in the sweetened condensed milk. Mix just until completely combined; do not overmix.
• Use a potato masher (or large fork) to gently mash the macerated berries. Gently fold in about 1 cup of the cream mixture. Pour the remaining cream mixture into the prepared ice pop molds, filling each about halfway.
• Top with the berry mixture, filling the molds the rest of the way. Insert ice pop sticks into the center of each ice pop and freeze until frozen, at least 6 hours. Run the molds briefly under warm water, then pull on the sticks to unmold the ice pops.