If these treats feel familiar, it’s because they’ve been popular on neighborhood ice cream trucks for years. They’re traditionally made with layers of cherry, lemon or lime and blue raspberry ice.
Save yourself a little bit of a party-day hassle by preparing these homemade rocket pops, with a creamy custard center, up to a week in advance. The three elements that give the pops their red, white and blue colors — smashed raspberries, creamy vanilla pudding and lemony cooked blueberries — can also be prepared separately a day before you assemble the pops.
Equipment: You will need ten 5-ounce paper cups, such as Dixie brand, or ice pop molds.
Freeze for up to 1 week.
The rocket pops can be made up to 1 week in advance of serving. The pops’ components can be made up to 1 day before assembling the pops.
From food writer Hannah Selinger.
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Ingredients
measuring cupServings: 10 (makes ten 5-ounce rocket pops)
For the compote
For the pudding
For the smash
Directions
Time Icon Active: 1 hour | Total: 6 hours 20 minsStep 1
Make the compote: In a medium saucepan over medium heat, combine the blueberries, sugar, lemon zest and juice, and cook, stirring constantly with a rubber spatula, until the berries burst and the mixture resembles a sauce, about 5 minutes. Remove from the heat and transfer to a bowl.
Step 2
Place 10 five-ounce paper cups on a rimmed, 9-by-13-inch baking sheet, and ladle 2 tablespoons of the compote into each cup. Transfer the sheet to the freezer and freeze for at least 30 minutes.
Step 3
Make the pudding: Place a fine-mesh sieve over a medium bowl and set aside. In a medium saucepan off heat, whisk together the sugar, cornstarch and salt. Slowly whisk in the milk and cream until the ingredients are thoroughly combined. One at a time, whisk in the egg yolks, making sure each one is fully incorporated before adding the next.
Step 4
Set the saucepan over medium heat and cook, whisking constantly, until the mixture just comes to a boil. Continuing to whisk, reduce the heat so the mixture is at a simmer and cook until it thickens and coats the back of a spoon, about 1 minute. If it seems thin, continue boiling for a few minutes more, whisking constantly.
Step 5
Remove from the heat and strain through the fine-mesh sieve into a bowl using a rubber spatula to press it through, or, if desired, pour directly into the bowl. Stir in the vanilla. Cover, and, if desired, place a piece of plastic wrap directly onto the surface of the custard to keep a skin from forming. Refrigerate until cool and thick, about 2 hours.
Step 6
Make the smash: While the pudding chills, in a medium bowl, use a fork to smash the raspberries, sugar and almond extract until the mixture is chunky but without any large pieces.
Step 7
Once the blueberry compote is semi-frozen — press it with a clean finger and it should create a dent — and the pudding has chilled, spoon 2 heaping tablespoons of the pudding into each paper cup. Smooth the pudding with the back of the spoon, insert a wooden ice pop stick in the center of each cup and return to the freezer for at least 30 minutes and up to 1 hour, so that the layer has time to partially set. It does not need to be completely frozen for the next layer.
Step 8
Remove the pops once more and spoon 2 tablespoons of the raspberry smash on top of each pop. Return the tray to the freezer and freeze for at least 3 hours.
Step 9
When ready to serve, run only the cup under warm running water and, holding the stick, pull the pop gently to unmold.
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Nutritional Facts
Per serving
Calories
246
Fat
12 g
Saturated Fat
7 g
Carbohydrates
32 g
Sodium
97 mg
Cholesterol
95 mg
Protein
4 g
Fiber
3 g
Sugar
25 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From food writer Hannah Selinger.
Tested by Hattie Ulan and Debi Suchman.
Published June 26, 2022
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