Description
Ever wondered if a simple ice pop could feel like a gourmet treat? Meet Blueberry, Thyme, and Sweet Cream Ice Pops—a frosty delight that’s bursting with sweet blueberries and a hint of herby thyme, all wrapped in creamy goodness! Rated 5.0 from 1 review, these pops are easy to make and perfect for cooling off on a hot day.
Ingredients
- For the Ice Pop Base:
- 2 ½ cups frozen Maine blueberries (sweet and flavorful, available year-round).
- ½ cup sweetened condensed milk (adds creamy sweetness).
- 2 tablespoons sugar (enhances the blueberry flavor).
- 2 tablespoons fresh thyme leaves, chopped (about 4 tablespoons before chopping; adds a subtle, herby note).
- Pinch of kosher salt (balances the sweetness).
- 2 tablespoons fresh lemon juice (brightens the flavors).
- Equipment:
- Four 4-ounce or six 3-ounce ice pop molds.
- 4-6 ice pop sticks.
Why These Ingredients Matter
Each ingredient makes these pops special. Frozen Maine blueberries are sweet and juicy, giving a vibrant flavor and color. Sweetened condensed milk creates a creamy, rich texture without needing an ice cream maker. Thyme adds a unique, herbaceous twist, while lemon juice keeps it fresh and tangy. The pinch of salt ties it all together, making every bite balanced and delicious.
Substitutions and Variations
- Blueberries: Use fresh blueberries if available, or swap for frozen raspberries, blackberries, or mixed berries.
- Sweetened Condensed Milk: Use coconut condensed milk for a dairy-free option.
- Thyme: Skip the thyme for a kid-friendly version or use fresh mint for a different herby flavor.
- Sugar: Swap for honey or maple syrup, but reduce to 1 tablespoon as they’re sweeter.
- Lemon Juice: Use lime juice or orange juice for a different citrusy kick.
- Gluten-Free/Dairy-Free: The recipe is naturally gluten-free. For dairy-free, use coconut condensed milk and ensure your molds are clean of dairy residue.
Instructions
Step 1: Thaw the Blueberries
- Take 2 ½ cups frozen Maine blueberries out of the freezer to thaw slightly while you prep the other ingredients (about 10-15 minutes).
Tip: Slightly thawed berries blend easier, but don’t let them get too soft or juicy.
Step 2: Prepare the Sweet Cream Mixture
- In a small saucepan, combine ½ cup sweetened condensed milk, ¼ cup water, 2 tablespoons sugar, 2 tablespoons chopped fresh thyme, and a pinch of kosher salt.
- Heat over medium, stirring occasionally, and bring to a simmer.
- Cook for 5 minutes, then remove from heat.
- Let cool completely at room temperature for at least 30 minutes.
Tip: Stir gently to avoid burning the milk. Cooling fully prevents curdling when blended.
Step 3: Blend the Mixture
- Place 2 cups of the thawed blueberries and 2 tablespoons fresh lemon juice in a blender.
- Strain the cooled milk mixture into the blender, pressing on the thyme with a wooden spoon to extract maximum flavor. Discard the thyme solids.
- Puree until completely smooth, scraping down the sides if needed.
Tip: Blend thoroughly for a smooth texture, but don’t overblend to avoid heating the mixture.
Step 4: Add Whole Berries
- Transfer the pureed mixture to a large liquid measuring cup with a pouring spout.
- Stir in the remaining ½ cup thawed blueberries for pops of texture and flavor.
Tip: Whole berries add a fun chewiness, but chop them smaller if using smaller molds.
Step 5: Fill the Molds
- Pour the mixture into 4-ounce or 3-ounce ice pop molds, leaving ¼ inch of space at the top (the mixture expands when frozen).
- Insert ice pop sticks into each mold.
- Freeze for at least 5 hours, or overnight for best results.
Tip: Tap the molds gently to remove air bubbles before adding sticks.
Step 6: Unmold and Serve
- Run the molds under warm water for 10-15 seconds to loosen the pops.
- Gently pull the ice pops out and serve immediately.
Tip: If pops stick, don’t force them—run under water a bit longer for easy release.