Hello and welcome! Warmer days are here, and that means it’s time to chill with frozen treats that pair fruit, cream and a touch of indulgence.
Frozen Fridays is back for a new season starting this June. To kick things off, here’s a look back at some favorite popsicles from last year and our first frozen treat of the season: Blackberry Baileys Mini Creamsicles.
Last year featured a variety of adult popsicles in bright tropical flavors — passion fruit, pineapple, mango and coconut — that froze into colorful, boozy bands. Simple, refreshing, and perfect for summer gatherings.
There were also easy, straight-from-the-can Peach Bellini Popsicles made with fresh fruit and a little fizz — a guaranteed crowd-pleaser — and many other homemade pops, including breakfast smoothie popsicles that made eating on the go refreshing and fun.
One of the summer favorites was Lychee Lime Coconut Popsicles — light, tropical and made repeatedly through the season. If you love island flavors, these are worth trying.
We also experimented with tea-inspired creamsicles, some of which were featured by brands and recipe showcases. The Amarula Chai Latte Creamsicles, for instance, combined spiced tea flavors with creamy liqueur for a unique frozen treat.
There were a few simple cream pops and boozy strawberries that started the whole series — a reminder that great popsicles can be elegant and effortless.
Now, back to the Blackberry Baileys Mini Creamsicles. These combine blackberries, Baileys liqueur and coconut cream for a balanced, slightly boozy, and satisfyingly creamy frozen pop. They are small, rich, and perfect for sharing at summer get-togethers or enjoying as an after-dinner treat.
Share your summer creations on social media and tag them so others can enjoy the inspiration. Group recipe boards and link parties make it fun to collect ideas all season long.
Below is the recipe, including ingredients, method and notes to help you make these mini creamsicles at home.
I Sugar Coat It
Blackberry Baileys Mini Creamsicles & Popsicle Round-Up
A simple, delicious combination of blackberries, Baileys and coconut cream that freezes into small, creamy popsicles. Perfect for warm evenings and summer gatherings.
Print Recipe
Prep Time
6
6
Total Time
6
6
Servings: 4
Course: Dessert
Ingredients
Method
Notes
Method
Notes
Ingredients
- 120 ml Coconut cream ½ cup
- 120 ml Baileys liqueur ½ cup
- 145 g Frozen blackberries 1 cup
- 70 g Fresh blackberries ½ cup, to garnish
Method
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In a blender, pulse the coconut cream with the frozen blackberries for a few seconds to start breaking up the fruit.
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Add the Baileys and blend until the mixture is smooth and the berries are well incorporated. The mixture should be pourable but thick.
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Divide the mixture among four small popsicle molds. Place a few fresh blackberries into each mold for texture and visual appeal, then insert sticks.
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Freeze for at least four hours, or until solid. To unmold, briefly run the outside of the mold under warm water so the creamsicles release easily.
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Serve chilled and enjoy responsibly. These mini creamsicles are rich, so a small pop is deeply satisfying.
Notes
You will need: a blender and a popsicle mold. For best results use full-fat coconut cream for a creamier texture. Because of the alcohol content the popsicles may be slightly softer than non-alcoholic versions; freeze thoroughly for a firmer result.
Variations: swap blackberries for raspberries or blueberries, or replace Baileys with another cream liqueur. For a non-alcoholic version, use additional coconut cream and a splash of vanilla.
Storage: keep popsicles in an airtight container or wrapped individually in the freezer. They are best enjoyed within several days for peak flavor and texture.
