Lemon Cream & Blackberry Popsicles

Lemon cream and blackberry layered popsicles.

Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 4 hours
Servings 12 popsicles


Blackberry Popsicle Mixture

  • 2 cups blackberries about 230g
  • 1 tbsp honey substitute 1tbsp + 1tsp sugar
  • 1/2 tbsp lime juice

Lemon Cream Popsicle Mixture

  • 1/2 cup lemon juice about 3 lemons
  • 1 ea lemon rind from squeezed lemon
  • 14oz oz low fat sweetened condensed milk
  • 2 cups milk


Prep Your Popsicle Mold

  1. Prep your popsicle molds by adding rubber bands to hold the popsicle sticks in place. Place molds on a cookie sheet to more easily move them to the freezer.

Blackberry Popsicle Layer

  1. If using frozen blackberries, microwave for one minute to soften. Juice 1/2 tbsp of lime or use bottle lime juice. Add all ingredients and puree until smooth. Pour mixture into zip top bag. Cut corner and divide into popsicle molds. Place popsicle sticks in molds and place molds in freezer. Make the next layer while it is in the freezer.

Lemon Cream Popsicle Layer

  1. Juice 1/2 cup of lemon juice or use bottled lemon juice. Cut the ends off of one lemon and cut rind into 6-8 pieces. Add all ingredients to blender and puree until smooth. Pour the mixture into a zip top bag. Remove the molds with the blackberry layer from the freezer. Gently pour the lemon cream mixture on top of the blackberry layer. Place molds back in freezer and allow to freeze for four hours or until solid.

Wrapping Your Popsicles

  1. Use a sandwich bag and small clip to wrap each popsicle and store in the freezer.