Smoked Blackberry Popsicle with Mascarpone and Cookie Crunch

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 blackberries 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℉.

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!