Pop Rouge Ice Cream with Blackberry Dumplings Recipe

blackberry dumplings

Produced by Monica Michael Willis; Photograph by Rush Jagoe

When New Orleans chef Melissa Martin’s late uncle Sam Lirette sold this ice cream at the “Lagniappe on the Bayou” festival in Chauvin, Louisiana, his booth’s sign touted “Lá Creme á Sam.” The key ingredient, Pop Rouge soda, no longer exists, so Martin swaps in Swamp Pop’s new version, then tops the frozen treat with blackberry dumplings.

Makes about 1 gallon

2 cans (14 ounces each) sweetened condensed milk
14 ounces water (use sweetened condensed milk can to measure)
3 cans (12 ounces each) evaporated milk
3 bottles (12 ounces each) strawberry cream soda, such as Swamp Pop’s Ponchatoula Pop Rouge*
1 tablespoon vanilla extract
Pinch of salt
Blackberry Dumplings (recipe below)
*See “11 Must-Have Ingredients from Mosquito Supper Club Chef Melissa Martin’s Pantry

In a large bowl, whisk together all ingredients. Transfer mixture to an ice-cream maker and process according to manufacturer’s instructions. Serve with Blackberry Dumplings.

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creme a sam

Produced by Monica Michael Willis; Photograph by Rush Jagoe

Blackberry Dumplings

Though the dumplings themselves are unsweetened, they simmer slowly in a fruity, sugary sauce. “Served with ice cream, they’re just about perfect,” says Martin.

Makes about 16 dumplings

2 pounds fresh or frozen blackberries (about 8 cups)
2 cups turbinado sugar, such as La Canne*
1 tablespoon vanilla extract
2 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons leaf lard** or butter
1 tablespoon salt
1¼ cups whole milk
*See “Inside Chef Melissa Martin’s Pantry
**Buy leaf lard, the purer white fat around a pig’s kidneys, at full-service butchers and larger supermarkets (it may be fresh or frozen)

1. In a medium, heavy-bottomed pot over medium heat, bring blackberries, sugar, 2 cups water, and vanilla to a boil. Reduce heat to low and allow fruit to simmer until it breaks down and sauce thickens, 35 to 40 minutes.

2. Meanwhile, in a large bowl, combine flour and baking powder. Using a pastry cutter or two knives, work lard and salt into dry ingredients until mixture resembles coarse crumbs. Slowly add milk, stirring just until the dough comes together. Do not overmix.

3. Form dough into 16 equal-size balls. Add them to simmering blackberry sauce, spooning sauce over the balls to cover, and cook 15 to 20 minutes more, flipping dumplings halfway through. Cut 1 dumpling in half to test for doneness before serving.

Pop Rouge Ice Cream with Blackberry Dumplings Recipe