ShareFacebook Twitter AddThis
For a sophisticated spin on summer popiscles, try these colourful, creamy and raspberry infused delights on sticks.
- Preparation time
- Cooking time
- Recipe category Dessert
- Recipe yield 6
How to Make Summer Ice Cream Popsicles:
1 Purée the raspberries with 1 tbsp sugar in a food processor. Pass the purée through a fine sieve into a bowl.
2 Clean out the processor. Add the blueberries and 1 tbsp sugar, puréeing until smooth. Pass through a fine sieve into a second bowl.
3 Clean out the processor again. Add the redcurrants and remaining 2 tbsp sugar, puréeing until smooth. Pass through a fine sieve into a third bowl.
4 Add 1 cup of the vanilla Greek yogurt to each bowl, stirring thoroughly until smooth and even.
5 Spoon the raspberry yogurt mixture into the base of four popsicle molds. Top with the blueberry yogurt.
6 Divide the redcurrant yogurt between the remaining two popsicle molds. Spoon 1 tbsp vanilla Greek yogurt on top.
7 Place the popsicle sticks into the handles of the molds before slotting in place.
8 Freeze overnight. When ready, remove the popsicles from the freezer 5 minutes before serving.