Berries & Cream Ice Pops

Cool off this summer with these Berries and Cream Ice Pops made with real cream, mixed summer berries, and a touch of honey.

Summer berries are combined with a bit of honey, then swirled with creamy vanilla flavoured cream. So simple, satisfying, and refreshing.

How long do I need to Freeze these Ice Pops?

It will take at least 6 hours to freeze these ice pops. Freezing overnight is your best bet, and will give you something to look forward to the next day!

How long do ice pops last in the freezer?

All fruit ice pops can last up to six months in the freezer if properly stored.

Since these ice pops contain dairy they should only be kept up to 2 months in the freezer. Don’t worry though, I doubt they will last that long!

How to unmold an ice pop

The best way to remove the ice pops is to run the bottom 2/3 of the mold under warm water for about a minute. 

You will want to carefully pull on the stick to remove the pops from the mold, when ready they will come out pretty easily.

How do you make ice pops without a mold?

If you don’t have a mold, you can use plastic cups instead. Pour the liquid ice pop mix into your cups, cover each with tin foil and poke it through with a wooden stick, then freeze overnight.

How do you store homemade ice pops?

If you aren’t eating them immediately after unmolding you can store ice pops in individual plastic bags so they don’t stick together. Alternatively, wrap them individually in plastic wrap and store in a sealable freezer bag.

Equipment needed to make Ice Pops

Molds – This is the silicone mold set that I purchased, I like the silicone molds because they are easier to deal with and won’t crack like plastic molds.

Wooden sticks – The above set comes with a few but you will want to buy more food grade wooden sticks.

Ingredients for Berries & Cream Ice Pops

Berries – I used frozen berry mix because I made these back in winter actually and that is what was readily available. Feel free to use fresh berries of your choice.

Whole milk & Cream – You can use any kind of milk you like here, non-dairy works fine but the higher the fat content the tastier these will be. You could use 2 cups of coconut milk and it would be fabulous, or even swap out for greek yogurt. For the best taste though, stick with the heavy cream and milk.

Cornstarch – Cornstarch will keep your creamy ice pops just the way you want them instead of getting icy. If making them keto, just omit.

Honey – You can swap the honey for the sweetener of your choice. I made a second batch with Stevia to keep it Keto and they turned out really well.

Vanilla Extract – You could also use vanilla bean here if you like. Extract is something I always have on hand though and I think way more common in most peoples pantries.

Looking for more tasty homemade ice pops?

Check out some of my favourite summer recipes for ice pops:

These Cantaloupe & Basil Ice Pops are a little bit more sophisticated than the usual ice pops you can grab at the store and do a much better job of cooling you down.

These super delicious and healthy Mango & Pineapple Ice Pops are made with only 3 ingredients! Your entire family will love these delicious tropical treats all summer long!

These Watermelon & Mint Ice Pops are quite possibly one of the most refreshing summer treats you can easily make at home yourself!

How to Make Berries & Cream Ice Pops

Ingredients:
2 cups frozen berry mix
1 cup whole milk
1 cup heavy cream
1 Tbsp Cornstarch
1/2 cup honey, divided
1/2 teaspoon vanilla extract

Directions:
Stir together frozen berries and 1/4 cup honey in a medium saucepan.
Cook over medium-high, stirring often, until mixture simmers and juices begin to thicken, 5 to 7 minutes.
Remove from heat, and let cool completely, about 20 minutes.
Mix together milk, heavy cream, honey, cornstarch and vanilla in a medium bowl.
Divide berry mixture evenly among 10 ice pop molds.
Divide cream mixture evenly among molds; stir gently to combine.
Insert ice pop sticks, and freeze until firm, about 6 hours.