Yep, it’s getting seriously summery around here. On Monday I gave you my Pimm’s Cupcakes, and today I’m turning up the summer sun to 11 with these gorgeous Ombré Summer Berry Ice Pops. They’re beautiful, easy to make, and are packed full of summer berries. So, what are you waiting for?
One of my earliest posts on What Charlotte Baked was for my Peach Raspberry Ice Lollies, which have been easily the most popular recipe I’ve ever made. Pinterest loves those little lollies, so I thought it was time to go back for round two and make some more. And this time I’ve got rid of the peach and swapped in a whole bunch of juicy summer berries. We’ve got strawberries, raspberries, blueberries, and even some redcurrants. But feel free to switch it up and add in whatever takes your fancy.
When I say that these guys aren’t hard to make, I’m seriously not lying. Just blend up some summer fruits, split into four bowls, and add varying amounts of vanilla yogurt to make four different coloured smoothies. Spoon into some ice pop moulds (I use these) and voila.
Making the different colours isn’t an exact science. I will put the ratios of berry to yogurt for each of my four layers in the recipe below, but if you think you want your top layer more white, or your bottom layer more red, then go with it.
Don’t want the seedy bits in there? You can strain the blended berry mixture through a sieve to get rid of them if you like, but I’m quite into the seeds, so I left them as they were.
And of course, if you really don’t want to bother splitting the mixture up into separate bowls then you can just add all the yogurt to all the berry, and then have a one colour summer berry ice pop. I won’t hold it against you. But I’m sure you’ll agree that the ombré effect is so cute for summer. Or winter. Or anytime.
It’s worth the little bit of extra effort.
There’s a third ingredient in here on top of the berries and yogurt, and that’s some runny honey. Adding a couple of tablespoons of honey adds some much needed sweetness to the berries, which is definitely wanted for the pinkest layer, which is pretty much all fruit and no yogurt. Add two tablespoons of honey to the blended berries, taste it, and if you think you need a tablespoon or two more, then go ahead.
The yogurt will sweeten things up a little too, and Katie and I both love how the berry flavour gets more intense the further you get down the ice pop.
I’m definitely loving this summer baking – you can check out all my summer recipes right here. And I’ve got plenty more in the pipeline for the next few months too… before the autumn/winter baking season hits us all hard 🍂❄️
- 125g (1 cup) fresh or frozen raspberries
- 125g (1 cup) fresh or frozen strawberries
- 75g (3/4 cup) blueberries
- 75g (3/4 cup) redcurrants
- 2-3 tablespoons honey
- 320g (1 & 1/3 cup) full-fat vanilla yogurt
- Place all the berries into a blender of food processor and blend until pureed. If wanted, strain through a sieve to get rid of the seeds. Add two tablespoons of honey and mix well. Taste, and if required then add another tablespoon of honey to sweeten further.
- Take four bowls, and to the first bowl add 2 tablespoons of yogurt and 6 tablespoons of berry puree and mix. To the second bowl add 3 tablespoons of yogurt and 5 tablespoons of berry puree and mix. To the third bowl add 5 tablespoons of yogurt and 3 tablespoons of berry puree and mix. To the fourth bowl add 6 tablespoons of yogurt and 2 tablespoons of berry puree and mix.
- If necessary, add berry puree or yogurt to each of the bowls in half tablespoon measurements to get your colour gradient exactly as you want it.
- Fill the ice pop moulds almost a quarter full of the lightest berry mixture, being careful to avoid spilling it up the sides of the moulds if possible. You can wipe away any excess with a cloth or your finger if wanted. Repeat the process with the remaining three mixtures, working from lightest to darkest, until the moulds are almost completely full. It is best to leave a little room at the top for the ice pops to expand when freezing.
- Place the moulds in the freezer for at least six hours, or preferably overnight, until completely frozen. To remove the ice pops from the moulds, run the sides under warm water for 20-30 seconds, and they should come straight out. If necessary, wrap in baking parchment and keep in the freezer until eating.
- The ice pops will keep in the freezer for up to 3 months. It is best to keep them stored in the mould, but if you need to use it again in the meantime, then the ice lollies can be wrapped in baking parchment and placed back in the freezer.