When summer is in full swing, nothing beats the taste of these icy cold blackberry popsicles – especially when they’re bursting with fruity flavor and made with real ingredients you can feel good about.
These creamy fruit popsicles are such yummy frozen snacks to have on hand for pool parties, playdates, or just a quiet afternoon at home on hot summer days.
Made with rich coconut milk, sweet blackberries, and a touch of vanilla, this homemade popsicle recipe is naturally dairy-free and a delicious frozen dessert the whole family will love.
Whether you’re searching for fruit popsicle recipes to serve at your next BBQ or just need a better-for-you sweet snack, these healthy popsicles are about to be your new go-to summer snack.
If you love frozen snacks, you may also like these mocha almond popsicles or my easy coffee granita.
Why You’ll Love These Blackberry Fruit Popsicles
Perfect for summer gatherings: These popsicles are ideal for poolside snacks, and BBQ desserts, offering a crowd-pleasing treat that guests of all ages will love.
Healthier sweet treat: Made with real fruit and coconut milk, these popsicles are a lighter, dairy-free alternative to store-bought frozen ice pops.
Kid-friendly snack: With all natural ingredients, these fruit popsicles are healthy summer snacks for kids. Plus the hands-on process of swirling flavors and inserting sticks makes this recipe a fun kitchen activity for kids at home over the Summer months.
Ingredient Notes
To make these homemade popsicles you’ll need the following ingredients. A complete list of ingredients and quantities can be found in the recipe card below.
- Blackberries: Use fresh blackberries if they are in season, or frozen blackberries work just as well. You just need to defrost them before using.
- Light brown sugar: The sugar adds a little sweetness to offset the sometimes tart blackberry taste and also helps balance out the coconut milk flavor. Light or dark brown sugar both work.
- Coconut milk: Full fat coconut milk is best for popsicles. Light coconut milk tends to produce a more icy and less creamy texture.
- Cornstarch: We use the cornstarch to thicken the coconut milk before freezing to create a pudding like texture.
- Vanilla extract: Adding vanilla helps balance the coconut flavor. However if you love a strong coconut flavor, simply replace the vanilla with 2-3 teaspoons of lemon juice.
Equipment Needed
You will need an immersion blender (or regular blender), saucepan, and 10 cavity popsicle mold to get started.
How To Make Blackberry Popsicles
Here’s a quick overview of how to make blackberry popsicles at home. For the full recipe and ingredient list, scroll down to the printable recipe card.
Step 1: Create the cornstarch slurry and set aside. In a saucepan add the remaining coconut milk, vanilla extract and brown sugar. Stir to combine and heat.
Add the cornstarch slurry, and cook until thickened. Remove from the heat and set aside.
Step 2: Combine the blackberries with the remaining sugar in a medium bowl. Blend with an immersion blender (or regular blender) to puree the blackberries.
Step 3: Put 1/3 of the blackberry mixture aside and then add the remaining blackberry puree to the coconut milk. Use the immersion blender, or stir with a spoon, to combine.
Step 4: Pour the creamy blackberry mixture into your popsicle mold. Fill about 3/4 full (depending on the size of your mold).
Top off each cavity with the remaining plain blackberry puree, leaving about 1/2″ at the top of each cavity.
Once all the molds are filled, gently tap the mold on the bench to remove any air bubbles trapped inside. Then using a butter knife, swirl through each of the cavities to create a blended pattern.
Place the lid on top (if your mold has one) then add the popsicle sticks into each cavity. Freeze for at least 8 hours.
Step 5: When ready to serve, fill a pan with hot water, place the tips of the popsicle mold in the hot water for 10-20 seconds to help make releasing them easier.
Serve immediately and enjoy!
Recipe Tips For Success
Don’t skip the thickening process: Heating and thickening the coconut milk with cornstarch helps create a creamy, more pudding like texture. Otherwise your popsicles can be a little icy.
Be patient when unmolding: Releasing the popsicles from the mold can be a sometimes frustrating experience. Don’t rush or pull the popsicles – hot water run over the mold will help release them, with stick intact!
Serving Suggestions
These popsicles are perfect for Summer pool parties or a summer cookouts with friends. To serve, fill a large serving bowl with ice, unmold the popsicles and place the berry ice pops on top of the ice. Serve immediately.
They are also perfect for the kids as after school snacks. Store the popsicles individually in the freezer so they can help themselves.
Recipe Variations
Use this coconut milk popsicle recipe as the basis for other Summer popsicle recipes:
Raspberry popsicles: Swap the blackberries for 2 cups of raspberries.
Strawberry popsicles: Replace the blackberries with 2 1/2 cups of strawberries.
How To Store Popsicles
Leftover popsicles can be stored in the popsicle mold in the freezer.
Alternatively, you can remove all popsicles from the mold and place in individual sealed popsicle bags or simply wrap each popsicle in plastic wrap before returning to the freezer.
Store popsicles in the freezer for up to 1 month.
More Summer Desserts To Try
- Discover even more popsicle ideas in this recipe collection.
- This Nutella coffee ice cream is a yummy frozen treat.
Love this recipe? Please leave a review, and join me on Facebook and Pinterest for more tasty recipe ideas.
Creamy Blackberry Popsicles
Equipment
Ingredients
- 2 tablespoons cornstarch
- 1⅔ cups coconut milk 1 can
- 1 teaspoon vanilla extract
- 4 tablespoons brown sugar
- 2 cups blackberries fresh or frozen
- 2 tablespoons brown sugar extra
Instructions
- In a small bowl, combine the cornstarch with 3 tablespoons of the coconut milk, stirring until smooth. Set aside.
- In a medium saucepan, combine the rest of the coconut milk with the vanilla and brown sugar. Place over medium heat and add the cornstarch slurry.
- Stir constantly and cook until thickened – around 8-10 minutes.
- Remove the saucepan from the heat and cover with plastic wrap, pressing the wrap to the surface of the liquid to prevent a skin from forming. Set aside.
- In a medium bowl combine the blackberries with the extra brown sugar. Use an immersion blender (or regular blender) to puree the blackberries.
- Remove the plastic wrap from the coconut milk mixture and add 2/3 of the blackberry puree to the coconut milk. Use the immersion blender to combine.
- Pour the blackberry popsicle mixture into each well of your popsicle mold, filling until about 3/4 full.
- Top off each popsicle with the remaining blackberry puree, leaving about 1/2 inch of space at the top.
- Once the molds are filled, gently tap the mold on the bench to remove any air bubbles. Then using a small knife, swirl the knife through each popsicle mold to create a blended pattern.
- Place the cover on the popsicle mold (if yours has one). Place a popsicle stick in the center of each well. Freeze for at least 8 hours.
- When ready to unmold, fill a pan with hot water. Place the tips of the popsicle mold in the hot water for 10-20 seconds to make release easier.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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