Best Raspberry Chocolate Ice Pops Recipes
CHOCOLATE-RASPBERRY ICING
I was looking for an icing recipe for a long time that used fresh raspberries as well as chocolate. However, no such thing seemed to exist, so I came up with this one! It tastes amazing with chocolate anything, and has a really prominent fruity flavor. So, here's my recipe for chocolate-raspberry icing! I used this icing to make an amazing chocolate cake.
Provided by Jessica Black
Categories Desserts Frostings and Icings Chocolate
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Bring raspberries, sugar, and lemon juice to a boil in a medium saucepan. Reduce heat to medium and let simmer, stirring occasionally, for 5 minutes. Strain and let cool for 5 minutes.
- Add powdered sugar, milk, butter, and cocoa powder. Whisk until smooth; taste and adjust flavorings as needed.
- Beat with a whisk for a thick and creamy icing. Let cool before using.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 28.6 g, Cholesterol 13.2 mg, Fat 5.1 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 3.1 g, Sodium 38 mg, Sugar 26.9 g
RASPBERRY SHORTCAKE ICE POPS
A delicious and refreshing snack for any time of day. An indulgence that's healthy and tastes great. Add more or less sugar based on what your taste is.
Provided by chaychaycote
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 4h10m
Yield 6
Number Of Ingredients 4
Steps:
- Blend raspberries in a blender until pureed; pour raspberries through a sieve to strain seeds. Discard seeds. Blend seedless-raspberry puree, yogurt, sugar, and cottage cheese in a blender until smooth; pour mixture into ice pop molds or paper cups. Insert ice pop sticks into mixture and freeze until solid, at least 4 hours.
Nutrition Facts : Calories 115 calories, Carbohydrate 22 g, Cholesterol 4.4 mg, Fat 1.6 g, Fiber 4.2 g, Protein 4.3 g, SaturatedFat 0.8 g, Sodium 95 mg, Sugar 17.4 g
VERY BERRY ICE POPS
We chose rocket-style molds to make these multicolored treats. But you can use any you like.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Yield Makes 8
Number Of Ingredients 4
Steps:
- In a blender, combine blackberries and 1/2 cup each sugar and cream and blend until smooth, scraping down sides as necessary. Pour through a fine-mesh sieve into a medium bowl, pressing on solids (you should have about 2 cups puree); discard solids. Rinse out blender. Add raspberries and 1/2 cup each sugar and cream; blend until smooth. Pour through a clean sieve into another bowl, pressing on solids (you should have about 2 cups puree); discard solids.
- Fill four 3-ounce ice-pop molds one-third full with blackberry puree and fill four molds one-third full with raspberry puree. Freeze until just frozen, about 1 hour. Pour another layer of purees, alternating them, over frozen layers to fill molds two-thirds full and insert ice-pop sticks. When second layer is just frozen, about 45 minutes, top with alternate purees and freeze until solid, 6 hours (or up to 2 weeks).
Nutrition Facts : Calories 253 g, Fat 12 g, Fiber 7 g, Protein 2 g, SaturatedFat 7 g
CHOCOLATE-FLAKE RASPBERRY ICE CREAM
A few years back, I made a delicious discovery: I could get the luxurious texture of French-style, custard-based ice cream with a recipe for eggless, Philadelphia-style ice cream. My ice cream has the usual cream, milk and sugar, but it's also got powdered milk for richness, honey for smoothness, and alcohol for scoopability. The vodka keeps the ice cream soft and creamy, desirable in any ice cream and vital when there are berries, which have a tendency to go from juicy to rock-hard in the freezer. Any berries will work in this recipe, but I use raspberries, fresh or frozen, and bolster their flavor and color with a little freeze-dried raspberry powder (optional, but nice). The chocolate flakes are made with melted dark chocolate and coconut oil. Drizzled into the ice cream at the end of churning, the chocolate spins into flakes; drizzled over the ice cream before serving, it hardens on contact.
Provided by Dorie Greenspan
Categories snack, ice creams and sorbets
Time 15m
Yield 1 generous quart
Number Of Ingredients 12
Steps:
- Make the chocolate flake and topping: Mix together the chocolate and oil in a heatproof bowl fitted over a saucepan of simmering water. Gently heat and stir until the chocolate is melted and the mixture is glossy and smooth. Set aside 1/2 cup to use as the flake and the rest for the topping. You can make the flake and topping up to 5 days ahead and keep it covered in the refrigerator. Warm to melt before using.
- Make the ice cream: Working with a stand or immersion blender, blend all the ingredients, scraping the container occasionally, until smooth. (Pay attention to the powdered milk; it has a pesky way of clumping.) Cover, and refrigerate the mixture for up to 1 day, or churn right away. When you're ready, pour the mixture into the ice cream maker and churn according to the manufacturer's directions.
- Just before the ice cream is ready, open the top of the machine and, with the blade spinning, gradually drizzle in the reserved 1/2 cup of warmed chocolate flake. Churn for another 1 or 2 minutes to fully incorporate the flakes. Pack the ice cream into a container, cover and freeze for at least 6 hours before serving.
- Once the ice cream is ready to serve, take the container out 5 minutes before scooping. (Its texture is best after it's had a few minutes on the counter.) Rewarm the remaining chocolate topping, and pour it over the individual servings of ice cream. It will immediately harden into a chocolate shell.
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