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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.

  • Frozen Yogurt & Fruit Pops
  • Peanut Butter Banana Pops
  • Pomegranate-Banana Ice Cream Pops
  • Pumpkin Spice Latte Ice Cream Pops
  • Vanilla Yogurt Pops With Berries

  • Beer Ice Pops
  • Blueberry Ice Pops
  • Cherry Ice Pops
  • Ice Pop Cake
  • Pineapple Chipotle Ice Pops
  • Rainbow Ice Pops
  • Red, White & Blue Ice Pops #1
  • Red, White & Blue Ice Pops #2
  • Strawberry Rosé Ice Pops With Rosé Wine
  • Tequila Watermelon Ice Pops


    *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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    Grilled Pineapple Recipes: Add Even More Flavor To Sweet Pineapple

    [1] Pineapple slices on the grill (photos #1, #2, #3 © Hello Fresh).

    [2] Start with a ripe pineapple. (Note: Pineapples are typically picked when ripe and don’t ripen further, but smell the pineapple for an aroma).

    [3] While only Diamond Jim Brady could dig through this stack, use the same toppings for a single slice.

    Grilled Pineapple BLT
    [4] Add a slice of grilled pineapple to a BLT, other sandwich, or burger. Here’s the BLT recipe from Half Baked Harvest (photo © Half Baked Harvest).


    Grilled pineapple has so many uses, from salsa, to salads (chicken, crab, green, shrimp) to skewers and the recipes below.

    It’s a delicious with breakfast sausages or bacon, at lunch on a burger or sandwich, and as dessert at dinner.

    One of our favorites: a pineapple ice cream sundae with a scoop of vanilla atop a grilled pineapple ring, caramel sauce, a bit of whipped cream or mascarpone, and some macadamia or pistachio nuts.

    Thanks to Hello Fresh for the recipe.


  • 1 large pineapple
  • Optional marinade: honey, lime, cinnamon, or hot sauce

    You can use more than one of these.

  • Coconut whipped cream: thoroughly mix a 14-ounce can of coconut cream and 1/2-cup powdered sugar. Add chopped almonds for an unexpected crunch.
  • Cinnamon brown sugar: Add cinnamon to the sugar to taste and sprinkle on the pineapple.
  • Scoop and serve: vanilla yogurt, ice cream, mascarpone
  • Herbs: basil or mint leaf
  • Fresh fruit: Berries, or diced tropical fruits like banana, mango and papaya.

    1. LAY the pineapple horizontally on a cutting board, and use a sharp cook’s knife to remove the top by slicing about a quarter-inch below the base of the leaves.

    2. STAND it upright and peel skin side by side, slicing down from the open top of the fruit. The sweetest parts are closest to the skin just behind the brown “eyes” you’ll find along the perimeter, so try to keep your slices clean to preserve all that flavor. Once peeled…

    3. LAY the pineapple horizontally to chop off the base and cut fruit into rings by slicing straight down width-wise, thickness to taste. The fiber-rich core is edible, but lots of people remove it because it isn’t as flavorful or sweet. Use a small paring knife to cut it out of your rings, if you’d prefer.

    4. OPTIONALLY MARINATE the pineapple. Place the rings in a big plastic bag a few hours before you plan to grill them, add a teaspoon of honey, tablespoons of melted butter, a dash of hot pepper sauce and a dash of salt. If you don’t want hot sauce, add a dash of cinnamon and a squeeze of lime juice.

    5. SHAKE the bag to coat the rings evenly, and pop it in the fridge until ready to grill.

    6. TURN the grill to medium heat. Use tongs to remove the rings from the bag and lay them on the grill, spreading so they don’t slip through the grate. Grill until char marks appear, about 2-3 minutes per side.


    Start with a ham, turkey or other sandwich with a slice of grilled pineapple and honey mustard. A slice of grilled pineapple is also great on a burger. Then, move on to these:

  • Cheddar Ice Cream With Grilled Pineapple
  • Grilled Pineapple & Peaches
  • Grilled Pineapple Cocktail Garnish
  • Grilled Mushroom, Pineapple & Arugula Salad
  • Grilled Pineapple On A BLT
  • Grilled Pineapple & Strawberry Skewers
  • Grilled Pineapple Slices For A Bunless Burger
  • Hawaiian Nachos With Pulled Pork & Grilled Pineapple
  • Island Veggie Burger With Grilled Pineapple
  • Salmon Skewers With Grilled Pineapple
  • Spicy Tequila Cocktail With Grilled Pineapple Garnish
  • Swiss Cheese & Bacon Cheeseburger With Grilled Pineapple
  • Teriyaki Chicken Sandwich With Grilled Pineapple


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    Frozen Salmon Burgers, Ready To Defrost & Grill

    Our friend’s daughter is largely vegetarian, but she’ll eat an occasional piece of fish (which makes her a flexitarian—here’s the difference of these terms plus pescatarian, vegan and others).

    So for July 4th weekend, we picked up a box of SeaPak Alaskan Salmon Burgers, which are available frozen at stores nationwide.

    It takes time to make salmon burgers from scratch, but these frozen patties are just the thing for a busy occasion like grilling with guests.

    Cook them for 2 minutes on each side on a pre-heated and oiled pan or grill. The goal is a crispy outside and juicy interior.

    We like salmon bugers “rare.” Remember that the burger will continue to cook for a minute or two once removed from the heat source—and there’s nothing worse than overcooked fish.

    In addition to salmon burgers, decked out with lettuce, tomato, onion, pickles, cole slaw, and condiments of choice (that’s yogurt-dill sauce in photo #1), you can use the burgers:

  • At breakfast, with eggs on the side, broken up in a scramble or omelet, on an egg sandwich, or broken up and added to an egg burrito.
  • At lunch or dinner, atop a green salad, Greek salad, spinach salad or other favorite.
  • Broken up for fish tacos.
  • Crumbled into a rice bowl (or other grain bowl).
  • On a pizza: broken up and added atop the mozzarella or ricotta (salmon works for red or white pizzas).
  • Mixed into Fettuccine Alfredo or Pasta Primavera Alfredo.
  • As sliders with goat cheese, chopped sundried tomatoes in olive oil, and fresh basil.

    [1] Dress a salmon burger like a beef burger. Ketchup works, but a yogurt-dill sauce is better. Here’s a recipe (photo © McCormick).

    [2] Keep a package of salmon burgers burgers in the freezer, for family and guests (photo © SeaPak).

    SeaPak’s Alaskan Salmon Burgers are gluten-free, low carb and high in protein. They’re made with all natural ingredients and contain no additives or preservatives.

    In addition to great salmon flavor, salmon burgers bring the numerous health benefits of salmon.


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    Curly Vegetable Salad Recipe: Enjoy Raw Veggies Curled

    [1] (photo © Better Homes & Gardens).

    [2] You can make curled vegetables look like a bouquet (photo © Canard Inc.).

    [3] Here, a beet and goat cheese salad is graced with curled beets (photo © Triomphe | NYC [now closed]).

    [4] If fiddlehead ferns are in season, definitely add some (photo Katharine Pollak | © The Nibble).


    An easy way to turn a raw vegetable salad into edible art is to thinly shave/cut the vegetables with a vegetable peeler or mandoline, and soak them in ice water for about 20 minutes.

    This will not only make the ribbons curl, but they’ll be crunchier, too.

    And, some might say, they have more eye appeal—much more than a spiralized raw vegetable salad.

    Are you game to try?

    Choose vegetables that shave well.

    We’ve used asparagus, beets, broccoli stalks (a great use for them!), burdock root, carrots, celery, celery root (celeriac), daikon and other large radishes, Jerusalem artichoke, jicama, kohlrabi, parsnip, scallions* and sweet potato†.

    Shave them lengthwise, then place the pieces into a bowl of ice water. Keep the shaved vegetables in ice water until ready to serve.

    You can serve the curled vegetables on a bed of greens, or by themselves.

    We adapted this salad from one in Better Homes and Gardens.

    Their recipe used cucumbers and radishes (photo #1). However, pick as many veggies to curl as you like, balancing beige-white vegetables with colored ones.

    You can also add the jalapeno or not; and optionally, add

  • Crumbled cheese: asiago, blue, cotija, feta, goat, etc.
  • Small cheese cubes: cheddar, colby, edam, jack, swiss, etc.)
    We’ve created a salad of greens and herbs. Use your favorite. We chose a baby lettuces mix and added baby arugula, basil, chives and mint. You can use crunchy romaine or any salad blend.


  • 5-10 large radishes (e.g. daikon, watermelon radish)
  • 2 medium seedless cucumbers
  • Optional garnish: 1 jalapeño chile pepper, seeded and sliced into rings
  • Salad greens of choice
  • 3 tablespoons herbs of choice, chopped or julienned (basil, chives, dill, mint, sorrel)
    For The Dressing

  • Pinch sugar
  • 2-3 pinches salt
  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar, lemon juice or lime juice
  • Optional garnish: crumbled or cubed cheese

    1. PEEL the vegetables as appropriate (e.g., carrots and cucumbers yes, asparagus and radishes no). Using a mandoline or a sturdy vegetable peeler, and cut them lengthwise into thin, ribbon-like strips. Aim for 3-inch lengths. You can elect to make them longer: The longer the strip, the less tight the curl. Try some test batches, e.g. two or three strips of each vegetable, to see what you prefer.

    2. PLACE the strips in ice-water bath, and let stand until curly, about 20 minutes. You can keep them in the ice water until ready to serve. Then, drain and transfer to a paper towel and blot dry.

    3. PREPARE the greens and herbs salad. Toss with the dressing (use as little dressing as needed to moisten) and add the cheese. Place in a bowl or on a plate.

    4. TOP with the curled vegetables. Serve with a pitcher of extra dressing to pass.


    *Rather than shave the scallions, we trimmed the ends, removed the bulb for other use, and pulled off layer by layer.

    *Sweet potatoes can safely be eaten raw, although certain types of yams—and all white potatoes—are only safe to eat when cooked. That’s because raw potatoes contain a toxic compound called solanine.

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    Key Lime Recipes For Key Lime Season

    Quick: What’s the first thing you think of when someone mentions Key limes? Key lime pie, most likely.

    Smaller, rounder, less acidic more fragrant than their more traditional relative and with a thin, leathery skin, the Persian/Tahitian lime, the Key Lime is used in many tropical cuisines throughout the world.

    It’s also known as the Mexican or West Indian lime—although it originated in the Indo-Malayan region of southern Asia.

    Key lime juice can be used in place of regular lime juice in anything, from cocktails to salad dressings (including fruit salad, where just a squeeze will suffice), on chicken and fish/seafood, in marinades, sauces and soups.

    It’s Key lime season: June through August (although National Key Lime Pie Day is September 26th). So check out the recipes below, along with these articles on Key limes.

    Key limes didn’t originate in the Florida Keys, but they were brought there by Spanish and Portuguese explorers in the early part of the 16th century;.

    > The history of Key limes.

    > The history of Key Lime Pie.

    > What are Key limes?

    > The different types of limes.

    > How to store lemons, limes and other citrus fruits.
    Savory Recipes
    A squeeze of juice will enhance the flavor of many dishes including:

  • Chicken and seafood
  • Green salads
  • Marinades, sauces
    Check out:

  • Cilantro-Key Lime Chicken Soup
  • Grilled Key Lime Chicken
  • Grilled Swordfish With Key Lime Salsa
  • Key Lime Chicken Taco Skewers
  • Key Lime Vinaigrette
    Sweet Recipes

    From fruit salads to fudge and lemon curd, we love Key lime juice in:

  • Classic Key Lime Pie
  • Deconstructed Key Lime Pie
  • Ice Cream & Grilled Fruit With Key Lime
  • Key Lime Bars
  • Key Lime Donuts
  • Key Lime Meringue Pie
  • Key Lime Pie Recipe
  • Key Lime Pot de Creme Recipe
  • Yogurt Key Lime & Honey Pie With A Pretzel Crust
    Plus many more dessert recipes: cookies, cupcakes, frozen yogurt, ice cream and truffles.


    Use Key limes in any lime-accented cocktail: Caipirinha, Daiquiri, Dark and Stormy, Gimlet, Lime Rickey, Margarita, Mojito, Moscow Mule, Pisco Sour.

    Squeeze it into sparkling water or a soft drink.

    Don’t forget iced tea (especially herbal iced tea).

    And certainly, don’t forget limeade:

  • Key Lime Limeade

    [1] Just-picked key limes and their leaves (photo © Lena Kulybaba | Unsplash).

    Key Lime Vs Persian Lime
    [2] Persian/Tahitian limes and the smaller, rounder Key limes. These Key limes have a yellowish peel because they ripened on the tree longer (photo Evan Dempsey | © The Nibble).

    [3] Key Lime Pie (photo © Morton’s The Steakhouse).

    [4] Key Lime Bars—better than lemon bars! (photo © My Baking Addiction).



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