The lemon and blueberry popsicles are perfect for refreshing hot summer days: super easy to make and delicious to enjoy as a snack. Fresh fruit and yogurt, a few steps, some molds, and off to the freezer. I did not add sugars to my lemon and blueberry popsicles, but if you prefer, you can sweeten them with a bit of honey.
Do not miss
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 5 Hours
- Preparation time: 10 Minutes
- Portions: 4 popsicles
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 2.5 oz fresh blueberries
- 7 oz blueberry yogurt
- 1 tbsp milk (or plant-based beverage)
- 7 oz plain yogurt
- 1 tbsp grated lemon zest
- 1 tbsp lemon juice
- 2 tsps honey (optional)
Tools
- 1 Immersion Blender Kenwood
- 4 Ice Cream Molds
- 1 Bowl
- 1 Whisk
Steps
Place the ingredients for the blueberry layer into the immersion blender’s cup and blend well to obtain a nice smooth and homogeneous cream.
In a bowl, mix well all the ingredients for the lemon layer using a whisk or a silicone spatula.
Spoon the two mixtures alternately into the molds (I use THESE because they have a convenient lid, are stackable, so they take up little space in the freezer, and especially because extracting the ice creams is very easy) and store them in the freezer for at least 5 hours.
Notes
This content contains one or more affiliate links.
