Recipe of Homemade ice cream popsicle

Name: Homemade ice cream popsicle
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 Servings

This recipe is for ice cream lovers!! We will teach you how to prepare homemade ice cream pops; this time we will make them dipped in chocolate with your favorite nut, and obviously you can make them without a chocolate bath, everything is to the taste of the cooked person, we recommend almonds or peanuts chopped into small pieces. This is a very easy and quick recipe to make, you just take longer to wait for your popsicle to freeze properly. You will need any ice-cream popsicle molds of your choice and also the sticks to assemble the ice cream. The base of your ice cream can be the one you like the most or mixing is also allowed and even adding chopped fruit or chopped chocolate, everything is allowed when it comes to enjoying delicious ice cream, the pleasure is unique.

6 Servings

20 min Preparation

10 min Cooking

Intermediate

Jams and Sweets

Ingredients

1 kg. Strawberries
200 gr. blueberries
3/4 cup of heavy cream
1 tablespoon of sugar
1 cup of warm water
3/4 cup of chopped almonds
2 chocolate squares for bathroom

Join me and let's see how to make Homemade ice cream popsicle

Instructions:

Step 1

First of all, you should thoroughly wash and clean all the strawberries. Cut them into wedges.

Step 2

Have a hot pan where you can heat the strawberries together with the tablespoon of sugar and the cup of water.

Step 3

Stir well until you get a texture like jam or until you find that it is your favorite texture. Once ready, let it cool and add the heavy cream.

Step 4

Once the strawberry mixture is cold, place the mixture in each ice cream mold. And now is when you add the blueberries one by one to the pallets to fill and they are left whole pieces. Add to taste. Let it freeze overnight if possible.

Step 5

Finally, melt the chocolate in a water bath or in the microwave, taking care not to burn the chocolate. Once the chocolate has melted, add the chopped almonds. Then coat your palette with almond chocolate and let it cool again in the freezer. Once cold, the palette will be ready to serve.