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Smoked Blackberry Popsicle with Mascarpone and Cookie Crunch

Difficulty 1/5
Prep time 15 mins

Cook time 25
Serves 6-8

Hardwood Mesquite

You won’t find these popsicles in the freezer section of your grocery store. Smoked blackberry puree meets a cool and creamy mascarpone mix before getting frozen and finished off with a dip in our fresh baked cookie crunch.



1 Pint Blackberries

1/2 CUP Sugar

1 Juice of Lemon

Pinch Of Salt

8 oz Mascarpone

2 TBSP Heavy Cream

1/4 TSP Ground Cardamom

Cooki Crunch

1/2 CUPS Nilla Wafers, Crumbled

1/4 CUPS butter, melted

2 TBSP Granulated Sugar

1 TBSP Milk Powder

1 cup toasted pecans, coarsely chopped


When ready to cook, set temperature to 180˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Spread the black berries out onto a perforated sheet tray and place directly on the grill grate. Smoke for 15-20 minutes.

Remove from the grill and let cool. Transfer to a blender pitcher and add the sugar, lemon juice and pinch of salt. Pulse a few times to break up the berries if you prefer it a little chunky or puree all the way and strain out the solids for a smooth texture. Set aside.

In a medium bowl whisk together mascarpone, cream, cardamom and salt.

In a popsicle mold, scoop each mixture 1 tablespoon at a time until the mold is filled. Add the popsicle stick and transfer to the freezer. Freeze overnight.

For the cookie crunch:

In the bowl of a food processor combine the wafers, butter sugar and milk powder. Pulse to make a coarse crumble. Spread the mixture out on a parchment lined baking sheet.

Set temperature to 350℉ with Super Smoke enabled (if available).
Place the sheet tray directly on the grill grate and bake for 10-15 minutes. Let cool at room temperature then break up a bit with your fingers.

When the popsicles are frozen, remove from the molds and dip in the cookie crunch. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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