Blackberry and cream ripple ice pops
For this recipe, you will need 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. You will also need wooden ice lolly sticks if the ice lolly moulds do not come with sticks.
Each ice pop provides 248 kcal, 1g protein, 12g carbohydrates (of which 12g sugars), 21.5g fat (of which 13.5g saturates), 1g fibre and 0g salt.
Place the blackberries and icing sugar in a food processor or blender and blend until smooth. Sieve out the seeds using a fine metal sieve and transfer to a wide bowl.
Whisk the cream with the vanilla in another bowl until softly whipped and gently swirl into the blackberry mixture to create a marbled effect.
Spoon the mixture into 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. Insert sticks into the ice lolly moulds or cover the ice pop moulds with lids and freeze for 5–6 hours (or overnight), until firm.
To unmould, dip the moulds into warm water for a few seconds. Gently release the lollies while holding the sticks or, for the ice pops, squeeze the moulds to push up the pop and eat.
If the lolly moulds do not come with sticks, use wooden ones. The easiest and most effective way of holding the sticks in place while the lollies freeze is to cover the filled moulds with foil and make a small slit in the centre of each one. Insert the sticks and they will be secure until the lolly is frozen.