Blueberry Cream Ice Candy
Ingredients:
– 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
– 1 can (12 oz) Carnation Evaporated Milk
– 1 cup Nestlé All Purpose Cream
– 1 tsp McCormick Pure Vanilla Extract
– 1.5 cups fresh blueberries, mashed and strained
Instructions:
1. Mash blueberries and strain through a fine sieve to remove seeds. Measure 1 cup puree.
2. In a bowl, combine sweetened condensed milk, evaporated milk, and cream. Whisk until smooth.
3. Stir in blueberry puree and vanilla extract until fully incorporated.
4. Pour mixture into ice candy molds. Insert sticks.
5. Freeze for at least 6 hours until solid.
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 6 hours 15 minutes
Equipment:
– Bowl
– Fine mesh sieve
– Blender or masher
– Ice candy molds
– Freezer
Tips:
– For vibrant color, use ripe blueberries.
– Straining prevents icy texture.
Variations:
– Add 1 tbsp lemon zest for brightness.
– Substitute blueberries with strawberries or raspberries.
Serving Suggestions:
– Serve as a summer treat or dessert.
– Pair with fresh mint leaves.
Storage:
– Store in airtight container in freezer for up to 2 months.
Nutritional information (per serving):
– Calories: 250 kcal
– Fat: 10g
– Carbs: 35g
– Protein: 3g
enjoy
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