Blueberry, Thyme and Sweet Cream Ice Pops
These refreshing ice pops blend the sweet, year-round convenience of frozen Maine blueberries with a creamy, herbaceous kick from sweetened condensed milk steeped in fresh thyme. For a kid-friendly twist, skip the thyme—they’ll still savor the bright, fruity flavor without the herbal note.
Level: EasyTotal Time: 8 hours 40 minutes (Prep: 5 minutes, Inactive: 8 hours 30 minutes, Cook: 5 minutes)Yield: 4 to 6 servings
Special Equipment
Four 4-ounce ice-pop molds (or six 3-ounce molds)
4–6 ice-pop sticks
Directions
Thaw the frozen blueberries by setting them aside at room temperature.
In a small saucepan, combine sweetened condensed milk, 1/4 cup water, sugar, fresh thyme, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking. Cook for 5 minutes, then remove from the heat. Let the mixture cool completely at room temperature (at least 30 minutes).
Strain the cooled milk mixture to remove the thyme, using a wooden spoon to press on the herbs and extract maximum flavor. Discard the thyme.
In a blender, mix 2 cups of the thawed blueberries and lemon juice. Add the strained milk mixture and puree until smooth, scraping down the blender sides if needed. Stir in the remaining 1/2 cup of blueberries for texture.
Pour the mixture into the ice-pop molds, leaving 1/4 inch of space at the top (it will expand as it freezes). Insert the sticks.
Freeze until solid (5 hours to overnight). To serve, run the molds under warm water briefly to loosen, then unmold and enjoy immediately.
