Homemade Ice Cream Pops Recipe: Chocolate Raspberry Swirl - The Nibble Webzine Of Food Adventures Homemade Ice Cream Pops Recipe: Chocolate Raspberry Swirl
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Homemade Ice Cream Pops Recipe: Chocolate Raspberry Swirl

[1] Chocolate raspberry swirl ice cream pops, made creamy with mascarpone (photo © Wisconsin Cheese).

[2] Mascarpone, the “Italian cream cheese, softer and creamier than American cream cheese (photo © The Nibble).

[3] Vanilla bean paste adds full vanilla flavor without adding liquid (photo by Claire Freiermann | © The Nibble).

Ice Pop Molds
[4] It’s worth it to invest in a set of ice pop molds (photo © Fun Care | Amazon).


July is National Ice Cream Month, so you can expect some new ice cream recipes from us.

Thanks to Wisconsin Cheese for today’s recipe: chocolate and raspberry ice cream pops.

Ice cream pops are made with some type of dairy, as opposed to ice pops, which have none.

Note: They’re not Popsicles!

Popsicle® is a registered trademark of Unilever, which owns the brand.

Any other frozen juice on a stick is a generic “ice pop”; “ice cream pop” if it includes dairy or substitute.

Here’s more about Popsicles.

Instead of using milk or half-and-half, these pops are even richer thanks to the substitution of mascarpone and ricotta cheeses.

If you don’t know mascarpone—sometimes referred to as “Italian cream cheese”—we urge you to get to know it. It’s softer and richer than American-style cream cheese.

Prep time is about 25 minutes, and 6+ hours freezing time.
Ingredients For 10-12 Pops

  • 1 container (6 ounces) fresh raspberries
  • 3/4 cup (6 ounces) mascarpone cheese
  • 3/4 cup (6 ounces) whole milk† ricotta cheese
  • 1 cup milk
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1-1/2 teaspoons vanilla bean paste
  • 4 tablespoons baking cocoa
  • 10-12 ice pop molds or disposable cups and sticks or these alternatives

    1. GENTLY CRUSH the raspberries in a bowl with the back of a spoon; set aside.

    2. PLACE the mascarpone, ricotta, milk, sugar, honey and vanilla bean paste in blender; cover and process until mixture is combined.

    3. DIVIDE the mascarpone mixture evenly into two bowls. Stir the cocoa into one bowl. Fold the raspberries into the other bowl.

    4. FILL the molds or disposable cups alternating layers of chocolate and raspberry mixtures. Top the mold with its holder (or fill the alternatives).

    5. FREEZE for at least 6 hours or overnight.

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    *Vanilla bean paste is the way to add vanilla flavor to a recipe without adding additional liquid. But you can replace vanilla bean paste with equal amounts of of vanilla extract. If you have vanilla powder, you can use that as well (equal amount). Here are the different types of vanilla.

    †Whole milk ricotta will freeze better.

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