- Vanilla Almondmilk
- Shelf Stable Vanilla Almondmilk
- Cook Time
- 120 Minutes
Whisk together Almond Breeze, sugar, cornstarch and extract in a small saucepan. Bring to a simmer, whisking frequently. Add butter and cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally.
Stir in berries and spoon into ice cream pop molds. Insert a handle or popsicle stick into each. Freeze overnight.
Note: If using popsicle sticks, cover each mold firmly with foil. Make a tiny slit in each and insert sticks.