A barbecue with friends, family, and these Red White and Blue Popsicles is the perfect way to celebrate Summer.
Red White and Blue Popsicles
The sun is shining and it’s starting to warm up. That means relaxing outside with family, friends and summer barbecues. What’s the best way to finish a barbecue? With these Red White and Blue Popsicles of course! Made with a creamy cheesecake mixture and fresh berries, these red white and blue popsicles are a refreshing summer treat, and their patriotic colors make them perfect for holiday celebrations like Memorial Day and the 4th of July.
Let’s talk about these red white and blue popsicles. Cool and refreshing but at the same time creamy and indulgent, made with berry cheesecake ice cream, these red white and blue popsicles are easy to make using everyday ingredients. They taste like a cold cheesecake on a pop-stick. What could be better?!
Homemade Cheesecake Ice Cream
Homemade ice cream is actually pretty simple to make but for best results you should use an ice cream maker. That doesn’t mean you can’t make it at home without an ice cream maker but there’s a little more work involved if you don’t have one.
You can churn the ice cream by hand, by keeping it in the freezer and giving it a mix every 10-15 minutes or so for at least 2-3 hours. This cheesecake ice cream firms up quite quickly, so it may only be a 1 ½ to 2 hour process.
The flavor of this cheesecake ice cream is amazing. Like really AH.maaaaaaazing! The cream cheese flavor really comes through so these truly do taste like a frozen cheesecake. If you’re loving the ice cream vibe check out this great Raspberry Ice Cream Pavlova Cake too.
Two compotes, Blueberry and Raspberry
The blueberry and raspberry compotes take all of 5 minutes to make and give the popsicles a nice freshness. You can use fresh or frozen berries. I used frozen. I’m a big fan of frozen berries, because I always have them in the freezer and they’re a little more cost effective. Since the berries are going to be mashed up into a compote anyway and then frozen, the fresh version will have no added benefits here.
Festive Red White and Blue Popsicles are perfect for Summer holidays, Memorial day or 4th of July celebrations. For more red white and blue inspiration check out these Red, White and Blue Recipes. You could even get your party started with this Pickled Strawberry Cocktail. Hosting a summer party? Don’t miss our Red, White, and Blue Party Tips!
So how do you make ice cream?
Glad you asked. The recipe below will go through this in more detail but essentially you
- Heat some milk and sugar
- Beat together the cream cheese and the rest of the sugar
- Add an egg and vanilla
4. Slowly dribble the hot mixture into the cream cheese mixture so as not to curdle it. This is called tempering.
5. Then pour it all back into the saucepan and heat it slowly until it thickens. Now you have a custard. A cream cheese custard in this case.
6. Pour it into a bowl and add the cream. Mix well, then cover it with plastic wrap making sure the plastic wrap touches the surface of the custard so that a skin doesn’t form.
7. Let it cool in the fridge for 2-3 hours then churn.
8. While the custard is cooling, you will make your compotes and cookie crumble
9. Finally, layer it into your ice cream molds and freeze.
Devour at will 🙂
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- 250 g cream cheese 8.8oz softened
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup white sugar
- 1/2 cup whole milk
- 1 cup heavy cream
- 2 teaspoons lemon zest
- pinch salt
- 100 g graham crackers 3.5oz
- 4 teaspoons sugar
- 45 g unsalted butter 3 tablespoons melted
- 2 cups blueberries frozen
- 1 tablespoon white sugar notes
- 1 tablespoon water notes
- 2 cups raspberries frozen
- 1 tablespoon white sugar notes
- 1 tablespoon water notes
In a large bowl, beat the sugar and cream cheese together until smooth. Next beat in the egg and vanilla, scraping down the sides of the bowl as necessary.
Bring milk to simmer in a medium saucepan. With the beater on low, pour the milk in a very slow stream into the cream cheese mixture.
Pour mixture back into the saucepan and heat on low, stirring continuously until the custard thickens. When you stir you should be able to see the bottom of the pan, then you know it’s ready.
Strain the custard into a clean bowl, then stir in the cream, zest and salt. Refrigerate for at least 2 hours until very cold.
Pour the chilled custard into an ice cream machine and churn according to the manufacturer's instructions until frozen. (see notes)
Using two separate saucepans, place the blueberries in one and the raspberries in the other. Add the sugar and water to each. Bring the ingredients to a gentle simmer.
Continue to simmer, stirring occasionally so that it doesn’t catch, for around 20 minutes or until the liquid has almost completely disappeared.
Allow to cool before using.
Place the cookies in a plastic bag and gently crush with a rolling pin until they are the texture you like. Mix the crumbs with the melted butter and set aside (at room temp)
Once the ice cream has finished churning, start layering your components into the molds as you like. I did ice cream, blueberry compote, ice cream, crumble, ice cream, raspberry compote, ice cream, crumble.
Freeze for about 2 hours before serving.
To un-mold, just run the ice cream molds under warm water and gently ease the ice creams out of the molds.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- You can churn the ice cream by hand, by keeping it in the freezer and giving it a mix every 10-15 minutes or so for at least 2-3 hours.
- This cheesecake ice cream firms up quite quickly, so it may only be a 1 ½ to 2 hour process.