Skip to Main Content
  • Get a Grill in time for Father's Day  |Shop Now  |  Ends in:  04:19:07:58
Smoked Blackberry Popsicle with Mascarpone and Cookie Crunch

Smoked Blackberry Popsicle with Mascarpone and Cookie Crunch

By Traeger Kitchen

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.

Prep Time

15 Min

Cook Time

25 Min

Pellets

Mesquite

Ingredients

This recipe serves:

6

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
6 Ounce blackberries
1/2 Cup Sugar
1 lemon, juiced
Pinch Salt
8 Ounce Cheese, mascarpone
2 Tablespoon heavy cream
1/4 Teaspoon cardamom
1/2 Cup Nilla Wafers
1/4 Cup butter, melted
2 Tablespoon granulated sugar
1 Tablespoon nonfat dry milk powder

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.

    180 ˚F / 82 ˚C

    00:20

  • 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.

    350 ˚F / 177 ˚C

    00:15

  • 9

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

My Notes


In order to add notes for this recipe, you must log in or create an account.