Berry Ice Cream Pops

Name: Berry Ice Cream Pops
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT6H25M0.000S
Yield: about 10 ice pops, depending on the size of the molds
Ingredients: 2 cups berries of your choice (stemmed and trimmed, as needed); 1 tablespoon fresh lemon juice; 3 tablespoons sugar; 1 cup heavy cream; 1 1/2 teaspoons pure vanilla extract; 1/2 teaspoon fine sea salt; 1/4 cup sour cream; 1/3 cup sweetened condensed milk

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Level: Easy

Total: 6 hr 25 min (includes freezing time)
Active: 25 min

Yield: about 10 ice pops, depending on the size of the molds

Level: Easy

Total: 6 hr 25 min (includes freezing time)
Active: 25 min

Yield: about 10 ice pops, depending on the size of the molds

Ingredients

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2 cups berries of your choice (stemmed and trimmed, as needed)

1 tablespoon fresh lemon juice

3 tablespoons sugar

1 cup heavy cream

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon fine sea salt

1/4 cup sour cream

1/3 cup sweetened condensed milk

Directions

Special equipment:

ice pop molds with wooden ice pop sticks

Place ice pop molds on a small baking sheet that will fit in the freezer (and make room in the freezer, if necessary).
In a medium bowl, toss the berries with the lemon juice and sugar. Let macerate stirring occasionally, until the fruit becomes juicy and the sugar is fully dissolved, about 10 minutes.
In another medium bowl, whisk together the heavy cream, vanilla, and salt to medium peaks. Whisk in the sour cream, then gently fold in the sweetened condensed milk. Mix just until completely combined; do not overmix.
Use a potato masher (or large fork) to gently mash the macerated berries. Gently fold in about 1 cup of the cream mixture. Pour the remaining cream mixture into the prepared ice pop molds, filling each about halfway.
Top with the berry mixture, filling the molds the rest of the way. Insert ice pop sticks into the center of each ice pop and freeze until frozen, at least 6 hours. Run the molds briefly under warm water, then pull on the sticks to unmold the ice pops.