Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work just as well and are often picked at peak ripeness. Thaw before cooking for best results, and drain off excess liquid if needed.

Do I have to use an ice cream maker?

Not at all. While churning gives you a creamier pop, you can simply pour the chilled mixture into popsicle molds for a slightly icier but still delicious treat. Expect one less pop from the batch if you go this route.

What’s the best way to melt white chocolate for coating?

The safest method is using a double boiler, but the microwave works if you use short bursts and stir in between. Always mix in the cocoa butter or shortening to ensure a smooth, snappy shell.

How do I prevent pops from sticking to the mold?

For churned pops, always use flexible silicone molds and let the pops sit at room temperature for a minute or two before gently removing. Running the outside of the mold under warm water (just briefly) also helps.

Raspberry White Chocolate Ice Cream Pops Recipe

Description

Raspberry White Chocolate Ice Cream Pops combine the sweet-tart flavor of raspberries with creamy ice cream and a luscious white chocolate coating. These vibrant frozen treats feature a rich, smooth interior made with fresh raspberry puree, real cream, and buttermilk, then get a glossy dip in white chocolate enhanced with freeze-dried raspberry powder. Perfect for summer or special celebrations, they are delightfully fruity with a gourmet touch.

Ingredients

Units Scale

For the Raspberry Ice Cream Base

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

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Instructions

Prepare the Raspberry Puree: In a medium saucepan, combine the raspberries, lemon juice, sugar, and vanilla bean seeds or extract. Simmer over medium heat, mashing the berries as they cook, until the mixture is juicy and fragrant.
Strain and Cool: Pass the raspberry mixture through a fine mesh sieve, pressing to extract as much liquid as possible. Discard the seeds, then let the puree cool to room temperature.
Add Dairy and Chill: Stir in the heavy cream and buttermilk to the cooled puree. Cover the mixture with plastic wrap, pressing it down onto the surface. Refrigerate for 3-4 hours or overnight until well chilled.
Form the Pops: If churned, process the mixture in an ice cream maker according to manufacturer’s instructions, then spread into silicone molds; or, for a non-churned version, pour the chilled mixture directly into popsicle molds (yielding 5 instead of 6 pops). Insert sticks. Freeze overnight until firm.
Prepare the White Chocolate Coating: Melt the white chocolate with cocoa butter or shortening in a double boiler or microwave in short intervals at half power. When almost melted, remove from heat and let residual heat finish the job.
Add Raspberry Powder: Finely grind half of the freeze dried raspberries into a powder and stir into the melted white chocolate. Coarsely crush the remaining raspberries to use as a garnish.
Dip and Garnish the Popsicles: Transfer the white chocolate mixture to a tall glass. Quickly dip each frozen pop into the coating, then place back onto a parchment-lined frozen baking sheet. Immediately sprinkle with the crushed freeze dried raspberries before the coating sets. Repeat with all popsicles.
Final Freeze: Return the finished pops to the freezer for at least 1-2 hours to ensure the coating is completely set. Wrap individually for storage if desired.

Notes

If using churned ice cream, silicone molds work best for easy removal.
Work quickly when coating and garnishing the popsicles, as the white chocolate sets fast on frozen surfaces.
Popsicles can be wrapped individually in plastic wrap for longer storage and to prevent freezer burn.
Recipe can be doubled or halved as needed.

Nutrition

Serving Size: 1 popsicle
Calories: 320
Sugar: 28g
Sodium: 36mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 23mg