As I sit here eating one of my tasty, creamy blueberry mascarpone peach popsicles, I could seriously go back to the freezer. And eat another. And by “another”, I mean “all of them.”
I think one of the reasons I love these popsicles, is because they are sort of like ice cream and a popsicle all wrapped into one. Which is so amazing and perfect for a summer dessert! The blueberries and peaches give a beautiful tartness to the popsicles, while the mascarpone adds a richness (that only mascarpone can).
I love mascarpone because it is such versatile cheese. (Is it weird that there is cheese in these?) On the one hand, if you add sugar it fits perfectly into a dessert dish like these popsicles. On the other hand, if you add more savory components like mushrooms and white wine it turns into a beautiful sauce for a chicken dinner. There are not a whole lot of ingredients that fit into that glorious category!
Did you make this recipe? Let me know what you thought by commenting below or tagging #thecharmingdetroiter!
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Ingredients
- 1 cup blueberries
- 1 cup frozen peaches
- 1 cup mascarpone
- 2 tbsp. sugar
- 1/2 cup water
- Special equipment:
- Popsicle mold
- Popsicle sticks
Instructions
To a blender, add blueberries, one half cup mascarpone, one tablespoon sugar, and one quarter cup water. Blend until combined. Transfer to a clean pitcher or bowl. Rinse out the blender and add peaches, one half cup mascarpone, one tablespoon sugar, and one quarter cup water. Blend until combined. Transfer to a second clean pitcher or bowl.
To your popsicle molds, add about 1 to 1 1/2 inches worth of blueberry mixture. Place in freezer for 20 minutes. Add about 1 to 1 1/2 inches worth of peach mixture to the popsicle molds. Place in freezer for 10 minutes. Continue in this alternating fashion until popsicles are complete. Place popsicles in freezer for 10 minutes before adding one popsicle stick to each mold. Return to freezer for about one hour. Enjoy!
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