This post is sponsored by Blue Diamond Almond Breeze Almondmilk.
Look at these deep purple blueberry ice pops. They only have 3 ingredients in them, but gosh they’re heavenly. It’s been so hot lately, I love having a refreshing frozen treat on hand. Hence, all of the ice pop recipes I’ve been sharing with you.
Blueberries always make the most beautiful desserts. This recipe has four whole cups of blueberries in it so the color is pretty intense. I fed one to Lucian and he went crazy for them! I wanted to avoid staining my carpet and his clothes, so he got to eat it running around in his undies and outside. He loves it and I didn’t have to run behind him cleaning up a disaster.
I strained the cooked blueberries and discarded the skins. I did it because I had thought I was going to make gorgeous ombre blueberry ice pops, but that didn’t work out. The almondmilk wasn’t thick and rich enough to lighten the deep purple color. Turns out, straining them worked out perfectly because my son fell in love with them. He has some serious texture issues with food. I’m not sure if that’s an issue that all kids have, but mine does.
The berries I used were freshly picked. They happen to currently be in season near me in upstate NY and northern PA. They were sort of small this year but incredibly sweet. If you’re using store bought, you might want to add more sugar depending on how tart they are. The berries you get at the store can be so tart. It’s surprising and pleasing when you do get a batch that are sweet.
- 4 cups blueberries, washed
- 1 cup granulated sugar
- ½ cup Blue Diamond Vanilla Almondmilk
- In a medium saucepan, add in the blueberries and sugar. Place over medium heat and stir to combine. Using the back of a wooden spoon, press the berries against the sides of the saucepan to pop them. This will help get the juices flowing.
- Once the juices come up to a boil, let it boil for 3 minutes, stirring constantly.
- Pour the berries and juice through a fine mesh strainer. Press the berries until all of the skins and very little pulp is left in the strainer.
- Pour the juice into 7 of the slots in the mold. Place the lid on the mold and sticks in.
- Place into the freezer overnight or until firm.
- Run warm water onto the bottom of the popsicle mold for about 30 seconds. Remove the popsicles from the mold.
- Place the popsicles into a freezer bag or freezer-safe container and store in the freezer.
If you want to try some other flavors of ice pops, I’ve made boozy caramel coffee and peaches and cream ice pops. If you want to see any other flavors, leave me a comment and I’ll consider making it.
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