Raspberry Chocolate Ice Pops Recipe

Name: Raspberry Chocolate Ice Pops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces fresh raspberries (1 1/4 cups); 1/3 cup water; 1/4 cup light corn syrup; 3 tablespoons sugar; 1 tablespoon framboise (raspberry liqueur; optional); 2 teaspoons fresh lemon juice, or to taste; 3/4 cup water; 1/4 cup corn syrup; 3 tablespoons sugar; 1/3 cup unsweetened cocoa powder (preferably Dutch-process); 1/2 teaspoon pure vanilla extract; Equipment: 8 (3-ouncec) ice pop molds and sticks

Servings: persons

6 ounces fresh raspberries (1 1/4 cups)
1/3 cup water
1/4 cup light corn syrup
3 tablespoons sugar
1 tablespoon framboise (raspberry liqueur; optional)
2 teaspoons fresh lemon juice, or to taste
3/4 cup water
1/4 cup corn syrup
3 tablespoons sugar
1/3 cup unsweetened cocoa powder (preferably Dutch-process)
1/2 teaspoon pure vanilla extract
Equipment: 8 (3-ouncec) ice pop molds and sticks

1
Blend together all raspberry-ice ingredients in a blender until smooth. Force thourough a fine-mesh sieve set over a bowl, discarding solids.
2
Bring water, corn syrup, and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Whisk in cocoa and a pinch of salt, then whisk in vanilla. Transfer to a metal bowl. Quick-chill by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes.
3
Divide half of raspberry puree among molds, then freeze until partially frozen, about 20 minutes. Divide all of chocolate mixture among molds (layers may run into each other a little) and freeze again until partially frozen (not hard), about 30 minutes.
4
Fill molds with remaining raspberry puree, then place cover on molds and insert sticks at least thourough middle layer, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 3 hours.
5
Put molds in a container with room-temperature water up to 1/4 inch from top of molds. Let stand 30 seconds, then remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ounces fresh raspberries (1 1/4 cups), 1/3 cup water, 1/4 cup light corn syrup, 3 tablespoons sugar, and more.

Yes, Raspberry Chocolate Ice Pops falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Raspberry Chocolate Ice Pops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions