Tangy Cheesecake (sour cream!) Rhubarb Popsicles
 
 
These ice pops are the creamiest frozen delight you could ask for! They are creamy, tangy, tart and sweet, everything a popsicle could hope to be! Enjoy these cheesecake ice pops!
Author:
Recipe type: Dessert, Snack
Cuisine: Gluten-Free, Vegetarian
Serves: 12 popsicles
Ingredients
  • 16 ounces (1 tub) sour cream
  • 7½ ounces (1 tub) crème fraiche
  • ¾ cup heavy cream
  • ¾ cup powdered sugar
  • scraped seeds of one vanilla bean OR ½ teaspoon vanilla extract
  • 3 Tablespoons freshly squeezed lemon juice (~ juice of 1 lemon)
  • ½ cup rhubarb syrup
  • ½ cup water
  • edible glitter for flair;)
Instructions
  1. In a large bowl, whisk together sour cream crème fraiche, ¾ cup heavy cream. powdered sugar, vanilla bean and lemon juice in a bowl. Fill the popsicle ice mold ¾ with the cream mixture, insert popsicle sticks and freeze for about 30 minutes.
  2. Mix the rhubarb syrup with the water and pour over the frozen cream mixture. Freeze for at least 3 hours or overnight.
  3. To remove the pops from the molds, very quickly dip them in a glass or room temperature water. They'll thaw fast so a quick dip will do!
  4. ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2018/09/04/tangy-sour-cream-cheesecake-popsicles-with-rhubarb-syrup/