Blueberry, Basil & Cream Popsicle

Popsicles are the most kid-friendly, summer-friendly dessert out there. My recipe is not the most health conscious, but you could easily make yogurt pops, or just fruit pops for your guests and family.

Now that I have my handy Popsicle mold, I’ll be attempting more and more recipes that’ll please the whole family. That's right. Feelin fancy over here.

I’m really excited to share this recipe with you. Mostly because the pics of my guy below eating said popsicle, are irresistible! 

Blueberry, Basil & Cream Popsicle

I used the 2-ingredient, no churn, ice cream recipe from The Kitchn and combined it with my fruit compote recipe to create this summer treat.

Blueberry & Basil Fruit Compote Recipe

Blueberries

5-10 leaves of Basil

Sugar

2-Ingredient, No Churn, Ice Cream

1 14-ounce can sweetened condensed milk

1 teaspoon vanilla extract or other flavoring, optional

2 cups heavy cream, cold

 

The Kitchn's No Churn Ice Cream Instructions:

Pour the sweetened condensed milk into a large bowl.

Mix the vanilla extract, or other flavoring extract, into the condensed milk, if using. (See Recipe Notes for other flavoring ideas.)

Whip the heavy cream: Pour the heavy cream into a mixing bowl or the bowl of a stand mixer. Use a hand mixer, stand mixer, or immersion blender to whip the cream until it holds stiff, billowy peaks, about 3 minutes.

Lighten the condensed milk: Gently mix a scoop of the whipped cream into the condensed milk. This lightens the condensed milk and makes it easier to fold into the rest of the whipped cream.

Fold the whipped cream into the condensed milk: Transfer the rest of the whipped cream to the bowl with the condensed milk. Gently begin folding the whipped cream into the condensed milk. At first, it will look very lumpy. As you continue to fold, the mixture will smooth out and become soft and silky. Stop when you see just a few small lumps here and there — be careful not to deflate the mixture too much or over-mix.

In a food processor, puree blueberries and torn basil leaves with 1 tablespoon sugar. Transfer to a small bowl. Pour the cream and blueberry mixture together, alternating, into popsicle molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert popsicle sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).

 

Blueberry, Basil & Cream Popsicle
Blueberry, Basil & Cream Popsicle
Blueberry, Basil & Cream Popsicle

What are you whipping up to cool off this Summer?