Blackberry and cream ripple ice pops

Step 1

Place the blackberries and icing sugar in a food processor or blender and blend until smooth. Sieve out the seeds using a fine metal sieve and transfer to a wide bowl.

Step 2

Whisk the cream with the vanilla in another bowl until softly whipped and gently swirl into the blackberry mixture to create a marbled effect.

Step 3

Spoon the mixture into 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. Insert sticks into the ice lolly moulds or cover the ice pop moulds with lids and freeze for 5–6 hours (or overnight), until firm.

Step 4

To unmould, dip the moulds into warm water for a few seconds. Gently release the lollies while holding the sticks or, for the ice pops, squeeze the moulds to push up the pop and eat.