Cherry Pops

Votes: 1

Time: 3 hours 30 minutes
Complexity: easily
Quantity: 6 pops

This vibrant layered ice cream will delight both children and adults. And to make it, you don't need a special ice cream maker—just popsicle molds and sticks. Besides its incredible flavor, this ice cream combines several contrasting textures: a sweet and sour berry filling, a creamy ice cream made with sour cream and condensed milk, and crunchy crushed almonds. To prevent them from mixing, each layer of filling is placed into the mold only after the previous layer has frozen.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g frozen cherries
3 tablespoons of sugar
1 tbsp. freshly squeezed lemon juice
3/4 cup sour cream
2/3 cup condensed milk with sugar
1/4 tsp almond extract
A pinch of salt
1/4 cup almonds

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: condensed milk, almond extract, almond, sour cream, cherry

Cooking the dish according to the recipe:

Combine the cherries, 1/4 cup water, and sugar in a small saucepan and bring to a boil over medium heat. Cook, mashing the berries occasionally to create a syrup with cherry chunks, for about 8 minutes. Let cool, then add the lemon juice. Meanwhile, combine the sour cream, condensed milk, almond extract, and salt in a bowl.
Fill 6 popsicle molds about a quarter full with the cherry mixture. Wipe away any drips from the insides of the molds with a paper towel to ensure even layers. Freeze until just set, about 30 minutes. Repeat with the sour cream mixture, filling the molds about halfway; freeze again. Add the remaining cherry mixture and freeze, then top with the remaining sour cream mixture; insert wooden sticks and freeze until completely set, about 2 more hours.

Meanwhile, preheat the oven to 350°F (175°C). Place the almonds on a baking sheet and toast until golden brown, 7-10 minutes. Let cool, then chop.
To release the ice cream from the molds, briefly run them under running hot water. Press the almonds into the bottom of the ice cream.

Categories:

recipe / Recipes for children's dishes / Summer dishes / Cold dishes / Desserts / Ice cream, sorbets / Food Network - recipes