红、白、蓝冰棍

Name: 红、白、蓝冰棍
Prep time: 20 min
Total time: 260 min
Yield: 8 servings
Ingredients: 2 cup 新鲜草莓，去蒂并对半切（冷冻的也可以，解冻后）; 2 tbsp 蜂蜜; 1 tbsp 新鲜柠檬汁; 1.5 cup 纯希腊酸奶（全脂以获得最奶油质地）; 3 tbsp 蜂蜜; 1 tsp 纯香草精; 1.5 cup 新鲜蓝莓（冷冻的也可以，解冻后）; 2 tbsp 蜂蜜; 1 tbsp 新鲜柠檬汁

甜点4小时20分钟8 份简单

关于此食谱

一种节日氛围浓厚、水果丰富的冷冻甜品，完美适合夏季庆祝活动！这些爱国冰棍具有三个明显的层次——充满活力的草莓基底、奶油状的香草酸奶中层和鲜艳的蓝莓顶部——全部采用真实水果的天然色素着色。它们易于制作，适合儿童，无需特殊技能。只需混合、分层和冷冻，就能制作出既美味又美观的令人惊艳的甜品。

步骤说明

1
Add the Strawberries, 2 tablespoons of Honey, and 1 tablespoon of Lemon Juice to a Blender. Blend until completely smooth, about 30–45 seconds. Taste and add a touch more Honey if needed. Set aside.
2
In a small Mixing Bowl, whisk together the Greek Yogurt, 3 tablespoons of Honey, and Pure Vanilla Extract until smooth and well combined. Taste and adjust sweetness if desired. Set aside.
3
Rinse the Blender, then add the Blueberries, 2 tablespoons of Honey, and 1 tablespoon of Lemon Juice. Blend until completely smooth, about 30–45 seconds. Strain through a Sieve if you prefer a smoother texture (optional). Set aside.
4
Pour the strawberry mixture evenly into the bottom of each popsicle mold cavity, filling each about one-third full. Gently tap the mold on the counter a few times to level the layer and release any air bubbles.
5
Place the molds in the freezer and freeze until the strawberry layer is just firm enough to hold the next layer — about 45 to 60 minutes. It should be slushy-firm, not rock solid. This step is key to getting clean, defined layers.
6
Remove the molds from the freezer. Spoon or pour the vanilla yogurt mixture carefully over the strawberry layer, filling each mold another third of the way up. Tap gently to level. Return to the freezer for another 45 to 60 minutes until firm.
7
Remove the molds from the freezer. Pour the blueberry mixture over the yogurt layer, filling each mold to just below the top rim (leave a small gap for expansion). Insert popsicle sticks if your mold doesn't have built-in ones. Return to the freezer and freeze until completely solid, at least 2 hours or overnight.
8
To unmold, run warm water over the outside of the mold for 10–15 seconds, then gently pull on the stick to release each popsicle. Serve immediately or wrap individually in Plastic Wrap and store in the freezer for up to 2 months.

红、白、蓝冰棍

甜点

Chef Mii

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时间与温度

Total time: 4h 20m
Prep: 20 min

Total time: 4h 20m
Prep: 20 min

份量

食谱原写为 8 份

份量

食谱原写为 8 份

食材（9）

草莓层

酸奶层

蓝莓层

草莓层

酸奶层

蓝莓层

Equipment (13)

Blender

Mixing Bowl

Plastic Wrap

Freezer

Popsicle Molds

Wooden Spoon

Measuring Cups

Whisk

Spatula

Measuring Spoons

Mixing Bowl (4 Quarts)

Sieve

Ziploc Bag (Pint Size)

Blender

Mixing Bowl

Plastic Wrap

Freezer

Popsicle Molds

Wooden Spoon

Measuring Cups

Whisk

Spatula

Measuring Spoons

Mixing Bowl (4 Quarts)

Sieve

Ziploc Bag (Pint Size)

厨房工具

菜谱缩放单位换算肉类温度

Step by step

步骤说明

Tap a step number to check it off as you cook.

1–1 min

Add the 2 cups 新鲜草莓，去蒂并对半切（冷冻的也可以，解冻后）, 2 tablespoons of 2 tbsp 蜂蜜, and 1 tablespoon of 1 tbsp 新鲜柠檬汁 to a Blender. Blend until completely smooth, about 30–45 seconds. Taste and add a touch more 2 tbsp 蜂蜜 if needed. Set aside.

Uses

Blender

In a small Mixing Bowl, whisk together the 1 ½ cups 纯希腊酸奶（全脂以获得最奶油质地）, 3 tablespoons of 2 tbsp 蜂蜜, and 1 tsp 纯香草精 until smooth and well combined. Taste and adjust sweetness if desired. Set aside.

Uses

Mixing Bowl

1–1 min

Rinse the Blender, then add the 1 ½ cups 新鲜蓝莓（冷冻的也可以，解冻后）, 2 tablespoons of 2 tbsp 蜂蜜, and 1 tablespoon of 1 tbsp 新鲜柠檬汁. Blend until completely smooth, about 30–45 seconds. Strain through a Sieve if you prefer a smoother texture (optional). Set aside.

Uses

Blender
Sieve

Pour the strawberry mixture evenly into the bottom of each popsicle mold cavity, filling each about one-third full. Gently tap the mold on the counter a few times to level the layer and release any air bubbles.

Uses

Strawberries

45–60 min

Place the molds in the Freezer and freeze until the strawberry layer is just firm enough to hold the next layer — about 45 to 60 minutes. It should be slushy-firm, not rock solid. This step is key to getting clean, defined layers.

Uses

Strawberries

45–60 min

Remove the molds from the Freezer. Spoon or pour the vanilla yogurt mixture carefully over the strawberry layer, filling each mold another third of the way up. Tap gently to level. Return to the freezer for another 45 to 60 minutes until firm.

Uses

Vanilla Extract
Greek Yogurt
Strawberries

120 min

Remove the molds from the Freezer. Pour the blueberry mixture over the yogurt layer, filling each mold to just below the top rim (leave a small gap for expansion). Insert popsicle sticks if your mold doesn't have built-in ones. Return to the freezer and freeze until completely solid, at least 2 hours or overnight.

Uses

Blueberry
Greek Yogurt

1–1 min

To unmold, run warm water over the outside of the mold for 10–15 seconds, then gently pull on the stick to release each popsicle. Serve immediately or wrap individually in Plastic Wrap and store in the freezer for up to 2 months.

Uses

Plastic Wrap