Boozy Lavender Blueberry Creamsicles.

By: Maren Swanson • August 22nd, 2020

Nothing’s better than an ice cold popsicle on a hot summer day, am I right? My popsicle obsession started when I made Unicorn Smoothie Pops last summer, and this season I’ve taken them to a whole other level with these Boozy Lavender Blueberry Creamsicles!

If you follow my blog, then you may already know I love the flavor combination of lavender and blueberries. It just works. I’ve made lavender blueberry lattes, cocktails, ice cream and I have plenty more recipes up my sleeve. I knew that if it worked as a cocktail, it could definitely work as a popsicle!

I chose Empress Gin to add to these spiked Lavender Blueberry Creamsicles because I love the deep blue indigo color (from butterfly pea blossoms) of the gin and the flavor is so smooth. I knew that the added alcohol would incorporate well with these frozen desserts without making them taste too boozy.

To get the wonderful lavender flavor, I use a lavender syrup and lavender extract. Lavender extract is my latest culinary discovery and I love it! It’s so easy to use and a lot less mess with the lavender buds, however if you only have culinary lavender on hand, that works just fine as well (see my tip below).

If you’re looking for a sweet summer treat that’s dreamy and delicious, then this Boozy Lavender Blueberry Creamsicle recipe has your name written all over it. Even my husband loves them - and he is the pickiest eater! He’s usually a chocolate and donut only type of guy. Don’t drink alcohol? No problem. Omit the gin and these popsicles still taste incredible. Get yourself a popsicle mold and get going! I promise you’ll love these.

*Tip: If you don’t have lavender extract, steep 2 tablespoons culinary lavender in very warm coconut for twenty minutes. Strain and cool.

Boozy Lavender Blueberry Creamsicles. (recipe)

Boozy Lavender Blueberry Creamsicles made with Empress Gin

(Makes 10 3.2 oz creamsicles)

Ingredients:

1 1/2 cup Greek yogurt (I used nonfat, but 2% or whole is fine too)
1 1/2 cups reduced fat coconut milk
1/4 teaspoon lavender extract
1/3 cup lavender syrup
1/2 cup Empress gin
2/3 cup blueberry juice
1/2 cup frozen blueberries (you can also use fresh blueberries)

Garnish (optional):

culinary lavender buds
butterfly pea flowers

Directions:

1. Add yogurt, coconut milk, lavender extract, lavender syrup, gin, and blueberry juice in a medium size bowl. Whisk.

2. Add mixture to a blender, along with frozen blueberries. Pulse or blend on low for for 5 seconds - just enough to mix it all together and break up the blueberries. Blending on high for longer can make the mixture extra bubbly, which I like to avoid.

3. Pour mixture in a silicone popsicle mold and freeze fro 6-8 hours or overnight.

4. Remove frozen creamsicles from freezer and run the bottom part of the silicone mold under hot water for about 10 seconds, just long enough to help loosen the creamsicles from the mold.

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