Description
These Raspberry White Chocolate Ice Cream Pops combine tart raspberries and silky cream, dipped in a crisp, raspberry-swirled white chocolate coating. With a luscious, tangy ice cream center and a sweet, fruity exterior, these gourmet popsicles are a refreshing and decadent summer treat perfect for impressing at parties or as a luxurious homemade dessert.
Ingredients
Units
Scale
For the Raspberry Ice Cream
- 1 1/2 cups (7 ounces) fresh or frozen raspberries
- 1/2 teaspoon lemon juice
- 3/4 cup (5 1/4 ounces) granulated sugar
- Seeds of 1 vanilla bean, or 1 teaspoon vanilla bean extract or paste
- 1/2 cup heavy whipping cream
- 1/2 cup buttermilk
For the White Chocolate Coating
- 12 ounces white chocolate, finely chopped
- 1 tablespoon cocoa butter or vegetable shortening
- 1/2 cup (about 1/2 ounce) freeze dried raspberries
Instructions
- Cook Raspberry Base: In a saucepan, combine raspberries, lemon juice, sugar, and vanilla bean. Bring to a simmer over medium heat, mashing the berries as the mixture cooks to help release their juices and break them down.
- Strain and Cool: Pour the raspberry mixture through a fine mesh sieve, pressing out as much liquid as possible to remove seeds. Discard seeds and let the strained mixture cool to room temperature.
- Add Dairy & Chill: Stir in heavy whipping cream and buttermilk. Cover the mixture, pressing plastic wrap directly onto the surface to prevent a skin from forming, and chill for 3 to 4 hours or overnight until thoroughly cooled.
- Form Pops: (Choose churning or no-churn method) If churning: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, then spread the churned ice cream into silicone molds (standard molds may not work well). If not churning: Pour the chilled mixture directly into popsicle molds.
- Freeze: Insert sticks into the molds and freeze overnight until the pops are completely firm.
- Prepare White Chocolate Coating: Gently melt the white chocolate with cocoa butter or shortening using a double boiler or in short microwave intervals at half power. Remove from heat just before fully melted, letting residual heat finish the process.
- Prepare Freeze Dried Raspberries: Grind about half the freeze dried raspberries in a small food processor or spice grinder until very fine (about 1 1/2 tbsp powder). Stir the powder into the melted white chocolate until fully incorporated. Coarsely crush the remaining freeze dried raspberries for garnish.
- Dip and Garnish Pops: Pour the coated chocolate into a tall glass. Working quickly, remove pops from freezer, dip each one fully into the coating, return to parchment, and immediately sprinkle with crushed raspberries before the coating sets (you have about 20 seconds per pop).
- Final Freeze: Return the dipped pops to the freezer for another 1-2 hours, until thoroughly firm. Pops can be individually wrapped in plastic for storage and will keep up to 2 weeks in the freezer.
Notes
- For creamiest results, use the churned ice cream method with silicone molds.
- Pops will be a bit icier but still delicious with the no-churn method.
- Work quickly when dipping to ensure the toppings adhere before the coating sets.
- Plastic wrap can help protect pops from freezer burn during storage.
Nutrition
- Serving Size: 1 popsicle
- Calories: 320
- Sugar: 28g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 18mg
