Description
Perfect for your summer or July 4th patriotic barbecue, this recipe can be made frozen for a refreshing fun, fruity, creamy, red-white-and-blue icy-cold pop, or can be chilled in dessert cups for an elegant and delicious end to your festivities! You can also make these using different fruit flavors, keeping the ratios of fruit and cream the same as directed below. The possibilities are endless…just like the endless fun you’ll have this summer!!
Ingredients
Units
Scale
- 1 pint blueberries, washed & dried
- 1 pound strawberries, hulled, washed, dried and cut into halves
- 4 cups heavy whipping cream
- 2 3.4 ounce packages instant vanilla pudding mix
- 2 tablespoons sugar, divided
- 1 teaspoon blueberry extract (optional)
- 1 teaspoon strawberry extract (optional)
- blue gel food coloring (optional)
- red gel food coloring (optional)
- additional blueberries and strawberries for garnish
Instructions
- Using a food processor, coarsely chop the fruit and 2 tablespoons of sugar.
- Place the fruit in a medium bowl and set aside.
- In a large mixing bowl, whip the heavy whipping cream and pudding mix until stiff peaks form.
- Fold the fruit, extract, and food coloring (if using) into the cream.
- Transfer to a large aluminum pan or plastic storage container with a tight lid.
- Cover and freeze for at least 3 hours.
- Scoop into individual dessert cups and garnish with your favorite toppings.
Notes
Notes
- For vanilla ice cream omit the fruit and proceed with the recipe as described above.
- For chocolate ice cream, substitute chocolate pudding mix.
