Roasted Blueberry Mini Ice Cream Popsicles (No Churn)

Roasted Blueberry ice cream is so creamy, rich and delicious. This no churn ice cream, is very easy to make but better than store bought. Roasted blueberries make a huge difference, give an intense flavour and beautiful colour to the ice cream.

Prep:
25 Minutes
rest:
CHILL:
8 Hours
RISE:
Cook:
35 Minutes
TOtal:
9 Hours

Ingredients

FOR ROASTING THE BLUEBERRY
  • 240g(1&1/2 cup) fresh blueberries (or frozen)
  • 3 tbsp sugar
  • 2 tsp lemon juice
FOR ICE CREAM BASE
  • 1 cup(250 ml) whipping cream
  • 1/2 cup(198 g)condensed milk
  • 1/2 tsp vanilla extract
FOR COATING
  • 200 g white chocolate. (use good quality chocolate)
  • 1&1/2 tsp Purple colour powder
  • 3-4 tsp coconut oil. (to make chocolate thin)

Instructions

ROASTING OF BLUEBERRIES
  1. Preheat fan oven to 170C/338F.
  2. Toss blueberries with sugar and lemon juice.Spread on a foil-lined baking pan.
  3. Bake for 30-35 minutes or until berries are softened and juices are slightly thickened and bubbling.
  4. Remove from the oven, transfer to a bowl and collect all of the juices that come when the blueberries burst.
  5. Let it cool, then cover and refrigerate until cooled completely.
ICE CREAM  
  1. Chill the mixing bowl.Pour chilled whipping cream into the chilled bowl, whip until slightly firm peaks form.
  2. Add condensed milk, vanilla extract and whip again until well combined.
  3. Gently fold in the roasted blueberries into the whipped cream mixture till just combined.
  4. Fill the mini popsicles moulds, insert the ice cream sticks and freeze for at least 6-8 hrs or overnight.
COATING
  1. Melt white chocolate in the microwave for 20 seconds burst to start with then stir, microwave again for 10 seconds intervals until it is completely melted, stir in between.
  2. Add the purple colour powder and warm coconut oil and mix well. Place in a tall glass.
  3. Dip each popsicle into the chocolate(coat it quickly).
  4. Shake it a bit to remove the excess chocolate.
  5. Take a baking tray lined with baking mat (don’t use baking paper here).
  6. Place on baking mat.Put them back in the freezer just for 30 minutes or until set.