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Summer is here, and berries are plentiful! My son LOVES raspberries, so when I saw them on sale for $1 a pint, I stocked up!

There are so many ways to enjoy them, but one of our favorites is making delicious frozen treats. Here is my recipe for Raspberry & Cream Popsicles, something my whole family enjoys!

How do you make Raspberry & Cream Popsicles?

You will need:

1 cup of evaporated milk
1/2 cup of whole milk
6 teaspoons + 2 teaspoons of sugar, separated
1 cup of raspberries, fresh or frozen (thawed)
popsicle mold
popsicle sticks

This recipe makes 8 2-ounce popsicles. The recipe amounts may have to be adjusted to fill different sized popsicle molds.

By the way, if you don’t have any popsicle molds on hand, it’s not a big deal! Here are some creative homemade molds you can try.

Method:

Mash the raspberries in a bowl with a fork, then mix in 2 teaspoons of sugar. (If you prefer the tartness of the raspberries, the sugar can be reduced or omitted.) I like the texture of small raspberry pieces, but if you prefer your popsicle to be completely smooth, you can puree the raspberries in a blender or food processor.
In another bowl, add the whole milk, evaporated milk and 6 teaspoons of sugar. Gently mix until the sugar is dissolved. Avoid creating air bubbles, as it will create small air pockets in your final product. (It’s not a big deal if it happens…it will still taste great! It’s more about the presentation.)
Evenly spoon the raspberry mixture into the bottom of the popsicle molds.
Fill the popsicle molds with the milk mixture. Give each popsicle mold a quick stir to distribute some of the raspberry mixture. Be careful not to completely mix all of the raspberries into the milk, so that you have a swirl effect. If your popsicle mold has a place to insert popsicle sticks, do so now.
Freeze for 6 hours or overnight.**If your popsicle mold does not have a place for popsicle sticks, remove the mold from the freezer after about 2 hours. Place the popsicle sticks in, and return to the freezer for at least another 4 hours.**
When you are ready to eat them, run the popsicle mold under warm water, then gently pull on the popsicle sticks to release them from the mold. Enjoy!

Change it up!

Berries:

Try this recipe with blueberries, strawberries, blackberries, or even different mixed berries!

Milk:

I use a combination of evaporated milk and whole milk for the “cream.” The evaporated milk is healthier than cream, but it still provides a creamy texture and a slight caramel taste that I enjoy.

If you don’t like the taste of evaporated milk, you can substitute it for half and half.

How do I store the Raspberry & Cream Popsicles?

You can store the popsicles in an airtight container or freezer bag with parchment paper between any layers you may have.

If you don’t already have them, try these reusable freezer bags. They’re better for the environment and better for your wallet!

Try these other yummy frozen treats!

I hope you’ll like these popsicles as much as my kids do!