These ice pops use frozen Maine blueberries, which are deliciously sweet and can be found all year long. Sweetened condensed milk steeped with fresh thyme is a creamy, herbaceous addition. (To make the pops more kid-friendly, omit the thyme.)
| Level: | Easy |
| Total: | 8 hr 40 min |
| Prep: | 5 min |
| Inactive: | 8 hr 30 min |
| Cook: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 1/2 cups frozen Maine blueberries
- 1/2 cup sweetened condensed milk
- 2 tablespoons sugar
- 4 tablespoons fresh thyme leaves, chopped (about 2 tablespoons chopped)
- Kosher salt
- 2 tablespoons fresh lemon juice
Instructions
- Take the berries out of the freezer to thaw. Bring the milk, 1/4 cup water, sugar, thyme and a pinch of salt to a simmer in a small saucepan. Cook over medium heat, stirring occasionally, for 5 minutes. Let cool completely at room temperature, at least 30 minutes.
- Put 2 cups of the blueberries and the lemon juice in a blender. Strain the cooled milk mixture into the blender, pressing on it with a wooden spoon to extract as much flavor from the thyme as possible; discard the thyme. Puree the blueberry mixture until completely smooth, scraping down the sides of the blender partway through if needed. Transfer the mixture to a large liquid measuring cup with a pouring spout. Stir in the remaining 1/2 cup blueberries.
- Pour the mixture into the ice-pop molds, leaving at least 1/4 inch of space at the top (the mixture will expand). Insert the sticks. Freeze until solid, 5 hours to overnight. Unmold, and enjoy immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 136 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 24 g |
| Protein | 3 g |
| Cholesterol | 9 mg |
| Sodium | 228 mg |