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Blackberry Ice Pops recipe

Blackberry Ice Pops recipe

  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Blackberry dessert

Any berry fruit will work well but I love the colour of blackberries, and they only make a short appearance every year so I like to make the most of them. Make as ice cream or pour into ice pop moulds

20 people made this

IngredientsMakes: 6 ice pops

  • 225g fresh blackberries
  • 370g frozen yogurt, softened
  • 1 or 2 tablespoons caster sugar

MethodPrep:15min ›Extra time:4hr freezing › Ready in:4hr15min

  1. Place the blackberries into a blender or food processor. Cover and puree until the mixture is smooth. If you like, pour the blackberry puree through a fine sieve placed over a large bowl to remove the seeds.
  2. Add the softened frozen yogurt and sugar to the blackberry puree and mix well. Pour into ice pop molds and freeze.

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Reviews & ratingsAverage global rating:(5)

Reviews in English (5)

it takes a while but it's worth it I liked it and so did my three kids ,so on the whole it was great and would definitely recommend it to any of my friends-19 Dec 2016

by Sarah Jo

I actually used frozen blackberries from last summer (I'm trying to work my way through my deep freeze.....) and Stacy's organic nonfat vanilla yogurt. I used honey instead of sugar. I didn't have an ice pop mold but I did have dixie cups and popsicle sticks so I used those. Pretty good. I'll increase the blackberries just a little next time.-04 Aug 2010

by Kristin

Delicious and easy to prepare! I couldn't find any ice pop molds at WalMart or Target (??) so I just made straight up ice cream. I didn't fully incorporate the blackberry puree because I wanted the contrast between the white frozen yogurt and dark fruit. I will definitely try this again, maybe with raspberries and some dark chocolate chips-07 Jul 2011

  • 1 1/2 cups (about 1 medium) sweet potato, cut into 1-inch cubes
  • 3 cups fresh blackberries, divided
  • 2 cups orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons light agave nectar
  • 2 teaspoons McCormick® All Natural Pure Vanilla Extract
  • 3/4 teaspoon sea salt from McCormick® Sea Salt Grinder
  • 1/2 teaspoon McCormick® Ground Cinnamon

Key Products

Blackberry Sage Ice Pops

Place the sage leaves in a small bowl or mug and pour the boiling water over them. Use a wooden spoon to muddle the leaves slightly, then allow to steep for 3 minutes. Remove the leaves from the water and discard the leaves. Stir in the honey into the water until dissolved.

Place the blackberries into a blender with the honey-sage water and the lemon juice and puree. Strain the puree through a fine mesh strainer, stirring and pressing with a spatula to press the liquid out. You should wind up with about 2 cups of strained puree. Discard the seeds.

Divide the blackberry puree among 6 pop molds. Insert a wooden stick into each and place in the freezer for at least 5 hours.

Per serving: Calories 70 Total Fat 0g (Sat Fat 0g) Cholesterol 0mg Sodium 0mg Total Carbohydrates 17g Dietary Fiber 3g Protein 0g

Pineapple, Cilantro and Blackberry Vodka Ice Pops

Recipe from the Tasting Table Test Kitchen

Yield: Ten 3-ounce ice pops

Prep Time: 20 minutes, plus 4-hour freezing time

Cook Time: 10 minutes

Total Time: 30 minutes, plus 4-hour freezing time


For the Boozy Blackberries:

For the Ice Pop Purée:

3 cups fresh pineapple chunks (about ½ whole pineapple)

⅓ cup banana slices (about ½ banana)

⅓ cup whole-fat Greek yogurt

1 tablespoon fresh lime juice (juice of about 1 lime)


1. Make the boozy blackberries: Prepare an ice bath. In a medium saucepan over high heat, bring the blackberries, sugar and water, covered, to a boil. Remove the lid and continue to cook at a medium boil, stirring occasionally and gently mashing half of the berries using a wooden spoon, until the berries are soft and the liquid has reduced to a syrup, 10 to 12 minutes. Stir in the vodka and immediately remove from the heat. Pour the blackberries into a bowl set over the ice bath and cool completely.

2. Make the ice pop purée. In a blender, purée all the ingredients on high until smooth, 2 minutes.

3. Assemble the ice pops: Spoon 2 tablespoons of purée into the bottom of each ice pop mold. Layer with 2 tablespoons of the blackberries. Repeat with 1 more layer of each. Insert a popsicle stick and freeze until solid, 4 to 5 hours.

4. To serve: One at a time, dip a frozen ice pop mold into a bowl of warm water for 10 to 15 seconds. Gently pull the ice pop to release from the mold and serve.

Studded with fresh fruit, these lemony ice pops are the perfect kid-friendly treat.

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Blackberry Lip Gloss

Polyamide 3 version

Heated phase
3g | 60% blackberry seed oil
1.45g | 29% castor oil
0.4g | 8% polyamide 3
0.1g | 2% liquid red 33

Cool down phase
0.05g | 1% Vitamin E MT-50 (USA / Canada)

Cera bellina version

Heated phase
2.65g | 53% blackberry seed oil
1.45g | 29% castor oil
0.75g | 15% cera bellina (USA / Canada)
0.1g | 2% liquid red 33

Cool down phase
0.05g | 1% Vitamin E MT-50 (USA / Canada)

Preheat your oven to 210°F (100°C).

Weigh the heated phase ingredients into a small heat-resistant glass measuring cup or a heavy glass custard cup—what makes the most sense for you will depend a lot on your batch size. Place the measuring cup in your prepared oven to melt everything through.

After about 20–30 minutes everything should be completely melted through. Remove the measuring/custard cup from the oven and set it on a towel or hot pad to insulate it from the counter and stir the mixture with a flexible silicone spatula to combine everything.

The cera bellina version will melt just fine in a hot water bath—no need to use the oven if you don’t want to.

Continue stirring the mixture as it cools to ensure it’s uniform and smooth. If you’ve made a larger batch you’ll likely want to use an ice bath to speed things along I found a 5g batch was fine to cool on its own, but heavy glass + a big batch will take a long time to cool without the assistance of an ice bath.

Once the mixture has thickened and cooled and is lovely and silky and uniform it’s time to package it up! I used some great 5mL lip gloss tubes with wand applicators from TKB Trading they’ve got a nice wide opening so I can fill them without a funnel or syringe, which is really lovely. If you’d like to use a squeezy tube, check out this post to learn more about how I fill those. I don’t recommend using an open pot as this is a runnier gloss and that’ll likely make a mess.

Use as you’d use any lip gloss. Enjoy!

Shelf Life & Storage

Because this lip gloss is 100% oil-based, it does not require a broad-spectrum preservative (broad spectrum preservatives ward off microbial growth, and microbes require water to live—no water, no microbes!). Kept reasonably cool and dry, it should last at least a year before any of the oils go rancid. If you notice it starts to smell like old nuts or crayons, that’s a sign that the oils have begun to oxidize chuck it out and make a fresh batch if that happens.

Ice pops

These patriotic popsicles are as festive as the store-bought kind but are made with real fruit so you know that you (or your kids) are eating the good stuff. Each layer only has two or three ingredients.

When a day out in the burning sun leaves you feeling less than peppy, try this cool treat that also has a kick of caffeine. These chocolaty coffee pops provide just the right amount for an early afternoon boost.

Kiwi Melon Popsicles by Frances Largeman-Roth, RDN

The perfect snack on an active summer day, these pretty pops hit the mark with their blend of hydrating honeydew and potassium from the coconut water to help prevent muscle cramps. The kiwi kicks in plenty of vitamin C to help bust up those free radicals that form during intense exercise. There's even a little salt to help replace the electrolytes you lose during those sweat sessions.

When you're in need of some chill time, reach for this calm and cool pop instead. Chamomile has long been known to help settle nerves, and may also provide a boost to your immune system. Mint can help relieve gas and indigestion, a common symptom of stress. Together, they make a mouthwatering treat great for everyone.

Smoothies are the perfect summer breakfast. Freezing them makes them even better. This recipe helps out on the occasions when we can't finish our smoothie because we made a little too much.

Who needs a beach when you can taste the tropics on a stick? Kids and adults alike love this sweet pop. You can change flavors up based on what you find at market, or use frozen fruit. Added to a little honey, lime juice and coconut, you'll feel like your toes are in the sand.

These four-ingredient pops are made with fresh ingredients like pink coconut water, lemons, agave nectar and a pinch of salt to balance out the acidity. You may never use lemonade from concentrate again.

These sweet and refreshing treats are jam-packed with good-for-you ingredients like fiber-rich fruits and greens, heart-healthy flaxseeds, plus one unique superfood: matcha.

If you like to enjoy the occasional glass of wine, why not try it with an popsicle? It's like the classic pairing of strawberries and champagne, only extra icy.

Strawberry daiquiris might seem like an innocent poolside cocktail but most bottled mixes are packed with tons of sugar (about 88 grams for 1 cup) and additives. Joy Bauer transforms the drink into a better-for-you ice pop for only 50 calories each plus 2 grams of fiber and a blast of vitamin C.

Table of contents


  • 2 cups ripe blackberries
  • 1/2 cup granulated sugar, more to taste
  • 3 cups water
  • 1 liter cold water
  • Ice pop molds (moldes de paletas)
  • Pack of popsicle sticks (palitos de paleta)


Wash your blackberries and place in a plastic bag or deep dish. Cover with three cups of water and allow to sit overnight in the refrigerator.

Place the blackberry juice mixture and sugar in the blender and puree for 1-2 minutes. You want this to be really smooth.

Place your fine mesh strainer over a large pitcher and pour the blackberry mixture over it. Using a soup spoon or a spatula, press the blackberry pulp through the strainer. When you no longer can get any of the berry pur ée through, start to pour the cold water over the strainer, continuing to push more pulp through until only the seeds remain.

Discard the seeds from the strainer and pour the rest of the water into the pitcher.

Test for sugar and water, and add more as needed.

Once it is the desired sweetness, pour the blackberry liquid into a popsicle mold, insert sticks, and freeze for about 24 hours.

Blackberry Sage Pops

These pops are intensely flavorful, with the deep essence of blackberry and intriguing notes of sage in every frosty bite. They are a healthful sweet treat that will make a kid’s summer day, but with a sophisticated flair that gives them grown-up appeal.

If your sage leaves come from the garden, be sure to rinse them thoroughly so they're free of grit. You'll need 6 popsicle molds or sticks and small, freezable cups.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.


Place the sage leaves in a small bowl or mug and pour the boiling water over them. Use a wooden spoon to muddle (mash) the leaves slightly, then let steep for 3 minutes. Discard the leaves stir in the honey until it has dissolved.

Combine the blackberries, the honey-sage water and the lemon juice in a blender puree until smooth. Strain through a fine-mesh strainer, stirring and pressing with a spatula to extract as much liquid as possible. You should wind up with about 2 cups of strained puree. Discard the solids.

Divide the blackberry puree among 6 pop molds. Insert a wooden stick into each and place in the freezer for at least 5 hours.

Blueberry Popsicles Recipe

  1. Puree the blueberries, sugar, and water in a food processor or blender for about 30 seconds or until well-blended.
  2. Pour about a half cup of the pureed blueberry mixture into each popsicle mold (depending on your molds they may hold a little bit more or a little bit less).
  3. Cover the molds with the lids and freeze 3-4 hours.