Summer and Fourth of July are the best time of the year to indulge in frozen treats—especially homemade ones that contain seasonal fruits. While you may be familiar with Crema Mexicana in many savory dishes, it’s a versatile ingredient that can also be used in sweet desserts such as Fresas con Crema and creamsicle ice pops. These cherry vanilla cream berry popsicles are a delicious treat for celebrating the Fourth of July, and the unflavored gelatin in two of the layers serves to slow down the melting process in case the day is extra warm.
WHAT YOU NEED
- For the cream layer:
- 10 tablespoons Crema Mexicana
- 2 tablespoons light agave nectar
- 1/2 teaspoon vanilla extract
- 2 teaspoons unflavored gelatin
- For the red layer:
- 16-18 dark red cherries, pitted (about 4.5 oz)
- 1 tablespoon of the cream layer mixture
- 1 teaspoon light agave nectar
- For the blue layer:
- 2 cups fresh blueberries
- 2 tablespoons of the cream layer mixture
- 1/2 teaspoon unflavored gelatin
HOW TO MAKE IT
- Start by mixing 10 tablespoons Crema with 2 tablespoons light agave nectar, 2 teaspoons unflavored gelatin and 1/2 teaspoon vanilla extract in a mini prep food processor or mixing bowl and stir well to incorporate all ingredients. The gelatin should be completely dissolved with no clumps. Set aside. This will be the cream layer.
- In a small food processor or blender, purée pitted cherries with 1 tablespoon water and 1 teaspoon light agave nectar. Pour into bottom third of popsicle molds and freeze for 20-25 minutes.
- After the first layer has started to freeze, gently pour the cream layer mixture on top of the cherry layer and return the popsicle mold to the freezer for another 30 minutes.
- While the popsicles are in the freezer, wash the food processor cup or blender and purée two cups of blueberries and two tablespoons of the cream layer mixture. Pour over the top of the cream layer.
- Add the popsicle sticks to the molds, return to freezer and freeze for 4 hours until completely frozen solid.