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I came up with the recipe for these clean blackberry popsicles totally by accident. My son had just arrived home from school and was starving. I was right in the middle of trying to create a blackberry version of his favorite new smoothie (the layered Strawberry Shortbread Smoothie) for my upcoming Clean Cuisine cookbook. But before I got to the layered creamy part of the smoothie, I realized the combination of 3 ingredients (blackberries, lemon juice and maple syrup–plus water) had made the most delicious blackberry sorbet (see photo left) I had ever had.
The blackberry sorbet “recipe” consisted of simply pureeing the following ingredients in my Vitamix:
- 4 cups frozen blackberries
- 1/4 cup pure maple syrup
- 2 teaspoons fresh lemon juice
- 1/2 cup water
Unlike my homemade ice cream recipes, I didn’t even need an ice cream maker to make the Blackberry sorbet turn out light and fluffy-looking, just the way you would expect it to look at an ice cream shop!
From Sorbet to Blackberry Popsicles….
The only reason I decided to revise the recipe slightly and turn the sorbet into Blackberry popsicles was because the sorbet wouldn’t keep its perfectly fluffy, soft form unless you ate it right away. Once you freeze the sorbet you lose the texture.
I decided to tweak the recipe ever so slightly to make creamy (but dairy free) Blackberry Popsicles simply by adding coconut milk. And let me tell you, they are delicious, if I do say so myself 😉
Love Blackberries?
If you love blackberries as much as I do, be sure to try my 2-ingredient, 3-minute CLEAN Blackberry Jam Recipe. It’s the quickest, healthiest, easiest blackberry jam recipe ever. You won’t believe how good it is!
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PrintIngredients
- 1/2 cup unsweetened coconut milk
- 1/4 cup pure maple syrup
- 2 teaspoons fresh lemon juice
- 4 cups frozen blackberries
Instructions
1. In a high speed blender (such as a Vitamix), add the coconut milk, maple syrup, lemon juice and blackberries. Process until smooth and creamy.
2. Pour blackberry mixture into Popsicle molds and freeze.
I made a back berry puree, will it work for this recipe instead of hole frozen back berries?
Hi Esther, yes, I think the blackberry puree should work just fine. Luckily it is not a baked dessert (like a cake) where the measurements need to be pretty exact, you know? I would just taste it before freezing to make sure you like the flavor (you can always add a bit more maple syrup if it’s not sweet enough)
These are the best possibles I have ever tasted. They are rich and satisfying.
★★★★★
Hi Bobbi!! Thank you so much for taking the time to let me know =) Somehow your comment got lost in the shuffle so I am only just now seeing it, but I am so happy to hear you like them!
hi, just wondering if the coconut milk needs to be canned coconut milk to get the cream or just regular coconut milk. thanks!