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Smoked Blackberry Popsicle with Mascarpone and Cookie Crunch

Traeger Kitchen


Smoked Blackberry Popsicle with Mascarpone and Cookie Crunch

Prep Time

15 Minutes

Cook Time

25 Minutes

Effort
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Pellets

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.

Ingredients

How many people are you serving?

6

    Steps

    • 1

      When ready to cook, set temperature to 180˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
    • 2

      Spread the blackberries out onto a perforated sheet tray and place directly on the grill grate. Smoke for 15-20 minutes.
      Grill Icon
      Grill180˚
    • 3

      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.
    • 4

      In a medium bowl whisk together mascarpone, cream, cardamom and salt.
    • 5

      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.
    • 6

      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.
    • 7

      Set temperature to 350℉.
    • 8

      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.
      Grill Icon
      Grill350˚
    • 9

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

    Cooking Notes

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