It’s HOT. Like crazy hot! We’re approaching an exclusively frozen diet over here! Anyway, today I have these incredible decadent, tangy and creamy ice pops for you. The kids have absolutely FLIPPED over this recipe. My 3-year-old told me with the utmost seriousness that these are the best popsicles she has EVER had. Folks, that’s a tall order because we make and consume a bonkers amount of ice pops over here! The sour cream mixture gives this pop a cheesecake-like flavor and texture and the icy rhubarb is a great way to finish off this creamy treat.
You could also mix the rhubarb syrup into the cream mixture itself if you want to consolidate the 2 layers into one and make this recipe even simpler. Easy and awesome!
- 16 ounces (1 tub) sour cream
- 7½ ounces (1 tub) crème fraiche
- ¾ cup heavy cream
- ¾ cup powdered sugar
- scraped seeds of one vanilla bean OR ½ teaspoon vanilla extract
- 3 Tablespoons freshly squeezed lemon juice (~ juice of 1 lemon)
- ½ cup rhubarb syrup
- ½ cup water
- edible glitter for flair;)
- In a large bowl, whisk together sour cream crème fraiche, ¾ cup heavy cream. powdered sugar, vanilla bean and lemon juice in a bowl. Fill the popsicle ice mold ¾ with the cream mixture, insert popsicle sticks and freeze for about 30 minutes.
- Mix the rhubarb syrup with the water and pour over the frozen cream mixture. Freeze for at least 3 hours or overnight.
- To remove the pops from the molds, very quickly dip them in a glass or room temperature water. They'll thaw fast so a quick dip will do!