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.
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.
*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.