Blueberry Cheesecake Ice Pop

After the strawberry banana ice pops turned out so good, I wanted to take it up a notch and see what else I could make.  I came across a book dedicated to the art of making ice pops, which expanded my view of what an ice pop can be.  There is a standard formula (a base and mix-ins) but with endless possible combinations and ingredients!  Not to mention, that anything can be turned into an ice pop mold (check out this site http://icypops.com/pop_play.html)!! I was intrigued by the blueberry cheesecake ice pop as I had never even considered such a flavor, and it seemed like a fantastic idea.

Check out the verdict at the end of the post!

Blueberry Cheesecake Ice Pop

Adapted from Pop!

Makes 4 ice pops.

Ingredients

¾ cup blueberries

2 teaspoons agave syrup (or sugar)

¾ cup cream cheese (I used smooth ricotta because it was in the fridge)

3 Tablespoons cream

3 Tablespoons graham cracker crumbs

1 Tablespoon butter, melted

Directions

1.      In a small saucepan, heat blueberries and 1 teaspoon of agave syrup on medium heat.  Mash blueberries with a fork and continue to heat until the skins have broken down and sauce is thick.  Take off heat and cool.

2.      Distribute blueberry sauce evenly into ice pop mold.  Freeze for 1 hour.

3.      In a bowl, stir cream cheese, cream, and 1 teaspoon of agave syrup until mixed and there are no lumps. Alternatively, you can use a food processor.

4.      Distribute evenly among the ice pop molds and freeze for 1 hour.

5.      In a small bowl, mix graham cracker crumbs and melted butter.  Press on to the tops of the ice pop molds. Freeze for 6 hours.

6.     Before serving, leave the pops out in room temperature for 5 minutes for easy release from molds.

Blueberry sauce ready to cool.

First layer, ready to freeze.

Second layer.

Third layer.

Verdict:  The blueberry flavor was intense – I loved it!  Great flavor combination!  Hmm, what other ice pop flavors should I try…..?