Raspberry Popsicles with Dark Chocolate Drizzle

Raspberry Popsicles with Dark Chocolate Drizzle

Poison ivy and raspberry bushes—when I was a kid, these were the two plants my dad always pointed out to me on camping trips. This is a habit I have adopted , calling out “Poison Ivy!” and “Raspberry bush! … but no berries,” to any of my hiking partners.

But this summer, as we hiked through Big Elk Meadows (which is not a meadow and there were no elk), the wild raspberries were copious. The dry creek was spotted with small bushes, each of them ripe with red gems. Those wild berries were far better than the ones growing in my own backyard, and not just because we were eating them outside. They were juicier and sweeter. We ate the ripest ones and left the others for the birds.

These popsicles are an end of summer hoorah! A sweet-tart cool down for mid-afternoon.

Raspberry Popsicles with Dark Chocolate Drizzle
Raspberry Popsicles with Dark Chocolate Drizzle

Raspberry Popsicles with Dark Chocolate Drizzle

Published September 10, 2019 by
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Serves: 6   |    Active Time: 20 active minutes



Ingredients:

  • 12 ounces fresh raspberries
  • 1/4 teaspoon lemon or lime juice
  • 2 ounces bittersweet chocolate chips
  • Optional: 1-2 tablespoons raw sugar or coconut sugar
  • Equipment: Popsicle molds and popsicle sticks

  • Directions:

    1. Place raspberries in a blender and purée.
    2. Place a fine-mesh sieve over a sauce pan, and pour raspberry puree through sieve in order to remove seeds. All of the juice should go through the sieve (into the pot), and you should be left with just seeds in the sieve. Discard of seeds.
    3. Place raspberry purée on stove over low heat and stir in lemon juice. Bring to a slow simmer, and add sugar to taste. Stir until sugar is completely dissolved. Allow mixture to cool, about 10 minutes.
    4. Pour raspberry mixture into popsicle molds with popsicle sticks and freeze for 8 hours, until frozen solid.
    5. When popsicles are frozen, prep the chocolate: melt chocolate in microwave (at 30 second increments, stirring in between each until smooth), or in a double boiler.
    6. Remove popsicles from molds, and drizzle with chocolate. Allow chocolate to set. Serve immediately, or store in air-tight container until ready to eat.

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    No-Churn Rhubarb Crisp Ice Cream

    No-Churn Rhubarb Crisp Ice Cream

    Caution: the following recipe is not “healthy,” by any definition of the word, but oh — is it good!

    About a ten months ago this recipe for no-churn chocolate ice cream landed on my screen. Was it possible? A no-churn ice cream that was worth an almost perfect rating? Even after making it, I was boggled by how darn good (and easy to make) it was.

    That moment was a game changer, because I realized how easy it would be to adapt that chocolate ice cream recipe into any flavor I could dream of.

    First I folded chunks of grain-free peanut butter cookie into the chocolate base. (That was amazing, highly recommended for PB lovers).

    Then, I skipped the cocoa and folded in instant coffee powder, along cacao nibs and extra caramel sauce I had in the fridge (from this recipe). Also a hit — best afternoon pick me up. 😍

    Next, I made pistachio paste and mixed that in. This recipe was proving itself to be extraordinarily adaptable. I even squeezed the juice from fresh mint leaves, and made mint-chocolate swirl ice cream. (I promise to share some of these adaptions in the coming months!)

    But there was one thing I couldn’t get out of my head: rhubarb crisp ice cream. I have a thing for ice creams named after baked goods — or at least, the few ice creams I’ve had that fit this bill have been amazing. One was Ben & Jerry’s Pecan Pie Ice Cream, which they later discontinued (though I found out in the process of writing this post that they now have a similar flavor as a regional special). The second was oatmeal cookie ice cream from Lucky’s Bakehouse & Creamery in Boulder — wonderful with fresh peaches!

    Anyways — the best part of this ice cream, to me, is when the sweet vanilla cream swirls with the crispy, butter oat topping. 🤤

    No-Churn Rhubarb Crisp Ice Cream

    No-Churn Rhubarb Crisp Ice Cream

    Published April 9, 2019 by
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    Serves: 12   |    Active Time: 20 active minutes; 5 hours in freezer



    Ingredients:

  • 1 14-ounce can sweetened condensed milk
  • 2 cups heavy cream, cold
  • Pinch salt
  • 1 teaspoon vanilla extract
  • About 1 cup of leftover rhubarb crisp, full cooled! — if crisp is at all warm, it will melt the ice cream into a slop. Tip: the oaty crisp is the best part! Make sure you have some of that in there.

  • Directions:

    1. Whisk together the sweetened condensed milk, salt, and vanilla in a small bowl. Set aside.
    2. In a separate large mixing bowl, whip heavy cream until peaks form (about 2 minutes on medium-high speed with a hand mixer).
    3. Fold 1 cup of the whipping cream into the condensed milk with a rubber spatula, then fold condensed milk mixture into whipped cream, folding gently so as to keep as much air in the whipped cream as possible. Fold until fully incorporated and few to no streaks of condensed milk remain (avoid over mixing).
    4. Pour mixture into a a 9x9 glass dish with a lid (a bread pan, or large pyrex Tupperware will work too). Cover and freeze for about 2 hours.
    5. Meanwhile, cut or crumble rhubarb crisp into small pieces. Rhubarb chunks should be bite-sized or smaller (aim for 1/2 inch pieces or smaller). Sprinkle rhubarb crisp over ice cream mixture, and then use a rubber spatula to gently swirl into the ice cream. Smooth ice cream in container, and then return to freezer for 3 more hours before serving.
    6. Store in an air-tight container in the freezer.

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    Berry Sangria Popsicles

    Berry Sangria Popsicles

    Berry Sangria Popsicles are something you make for a Sunday afternoon on the patio, but can easily be enjoyed just as much on a Wednesday night in, when you just need to take it easy. Either way, these popsicles are a rush of summer relaxation and carefree living. 

    Berry Sangria Popsicles

    I'm not much of a drinker, but these are the sort of pops you make because cherries are in season and the raspberries at the farmers market are plump and you have something to celebrate: I originally made these for a 4th of July barbeque, only to make them again the very next day just to have around. Sangria popsicles are something you want to just have around-- a chilled cocktail using seasonal ingredients ready right when the clock strikes 5 somewhere? Yes, yes, yes! 

    Berry Sangria Popsicles
    Berry Sangria Popsicles

    Berry Sangria Popsicles

    Paleo, Gluten-Free, Grain-Free,    |       |    Print This Recipe

    A cherry raspberry sangria frozen into a popsicle for your next evening on the patio.

    Serves: 6   |    Total Time:



    Ingredients:

    • 1 cup fruity red wine
    • 1/2 cup pomegranate juice
    • 1/2 cup cherry juice
    • 1/4 cup cherries, pitted and sliced
    • 1/4 cup raspberries, halved

    Directions:

    1. In a bowl, mix together the wine and juices.
    2. Divide fruit evenly among popsicle molds. Pour wine mixture into molds, over fruit until 9/10ths of the way full.
    3. Place popsicle sticks in mold, and freeze overnight. (Note that wine contains alcohol, which does not freeze well. I found I had to freeze these pops overnight for them to solidify (they were quite juicy/melty after only 6 hours).

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