BLUEBERRY COCONUT CREAMSICLES

Summer has finally settled into a steady-breeze, 80 degree, sit in the backyard and watch the kids splash in the pool kind of season. I’m not sure what was going on in June and July this year with their soaring, searing temperatures and locked down, air conditioned days, but I’m feeling much more willing to let summer carry on for another 6-8 weeks now that the forecast actually seems to be representing Oregon and not Arizona.

It’s hard to believe that in just a couple of months all that will be left of this hot, balmy summer is the Chaco tan lines that zig-zag across the tops of my feet; the new shells added to the vase that sits on the sill above the kitchen sink; and bags and bags full of summer fruit that we picked at the height of its’ season. I toss blueberries into our morning smoothies every day so I don’t imagine that our stash will last long into fall.

We recently took a few cups of our freshly harvested berries and whipped them up in the blender with a can of coconut milk, a couple tablespoons of honey, and a banana, we then poured the mixture into our NoPro Ice Pop Maker. This resulted in sweet, tart, rich, intensely blueberry-y popsicles that we can’t get enough of. Just this morning I made a second batch of them, adding in half a cup of vanilla bean ice cream because, let’s be honest, there are few things that don’t benefit from a couple silky, creamy scoops of ice cream.

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I sat on the couch this afternoon, read a few chapters of The House at Tyneford, and ate one of the ice cream-spike creamsicles. I love that way that they melt slowly at first, forcing you to nibble on the top corners until they suddenly become soft enough to devour. These pops are flecked with blueberry seeds which add a delicious texture to the melty, creamy treats. I guess if it means more mid-afternoon creamsicles, summer can stick around for a little while longer.

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 BLUEBERRY COCONUT CREAMSICLES

Ingredients.
1 banana, peeled
2 1/2 cups fresh blueberries
1 13.5oz can coconut milk (whole, not lite)
2 tablespoons honey
1/2 cup packed vanilla bean ice cream (optional)

Directions.
Add all of these ingredients to a powerful blender and blend until completely smooth. Pour the mix into your popsicle mold (add sticks, etc. according to the manufactures directions), and place in the freezer for at least 4-6 hours or until completely frozen solid.

PRINTABLE RECIPE.
BLUEBERRY COCONUT CREAMSICLES