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
   Print This Recipe

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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    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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    Almond Maple Dream Ice Cream (Paleo & Vegan)

    Almond Maple Ice Cream Dairy-Free Paleo Vegan

    On the farm, days were impossibly long. There was time for everything: a slow breakfast, playing solitaire, chasing the chickens, and spinning in circles on the tire swing. My grandparents' farm was nestled in the middle of an urban California neighborhood--their house and estate showing it's age juxtaposed by all of the new homes surrounding it. 

    My annual visit to their house was better than any other summer camp or activity I could imagine back home: my cousin Lindsay would be there, and we would have free reign of the farm all day, until we grew tired and meandered back to the house. That's when my grandfather would dish out the ice cream, into two large cereal bowls and one tall pint glass. Lindsay and I would grab spoons, and scurry off with out bowls, obeying the order not to eat in the living room, and instead sitting right in the doorway that bound it to the dining room. From there, we could still see the television. 

    Almond Maple Ice Cream Dairy-Free Paleo Vegan

    Grandpa would eventually follow, that pint glass full of ice cream and root beer, a newspaper in hand. Grandma was already on the couch, her cat in her lap. It didn't matter what was on the television: Lindsay and I were content, just swirling our ice cream with our spoons until it turned to soup, and then lapping it up. That was the sweetness of ice cream in the summertime. 

    Almond Maple Ice Cream Dairy-Free Paleo Vegan

    These days it's rare for me to opt for any flavor other that chocolate when it comes to ice cream. I'm all about bold rich flavors. But there is something special about simple and a vanilla ice cream sweetened with maple syrup. It's delicate, and luxuriously creamy. It's smooth. It's simple, just like days on the farm. 

    This ice cream is made using a combination of coconut milk and almond beverage. Almond beverages are often a bit thin, but for this recipe I used Dream Ultimate Almond, which is the thickest, creamiest almond beverage I've ever tried.  It's made using four times the number of almonds used in normal almond beverage, which makes it so luscious! The added almonds also make it protein-rich: 5g in every cup. Thick and creamy almond beverage = really delicious ice cream. You don't have to trust me on that one: make it yourself and you'll know for sure. 

    I do most of my shopping at Whole Foods Market and Sprouts--this almond beverage can be found at Whole Foods now, and soon will be at Sprouts! Better yet, you can get a coupon here to take to the store. :) 

    Almond Maple Ice Cream Dairy-Free Paleo Vegan

    If you're feeling extra bold, go for an affogato. Nutty Male Ice Cream + Hot Coffee = a decision you will not regret. (P.S., since this ice cream is made using coconut milk and extra thick almond milk, I found that I didn't get jittery at all when combining what I thought was a dessert with coffee--the healthy fats must've helped! So pretty much it was a big win all around). 

    Affogato Maple Ice Cream Paleo Vegan

    Dream provided me with product and compensation for this blog post, but the recipes and opinions are all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going! Dream helps me stock the pantry and keep the blog going. I only work with brands that I truly enjoy and use.  

    Almond Maple Dream Ice Cream (Paleo & Vegan)

    Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

    Almond beverage and coconut give this ice cream a rich, nutty flavor! Maple syrup is used to sweeten it. A sprinkle of sea salt works miracles.

    Serves: 8   |    Total Active Time:



    Ingredients:

    • 1 14-ounce can coconut cream (I used the Trader Joe's version)
    • 1 cup Dream Ultimate Almond (Original)
    • 1/4 cup maple syrup
    • 1/4 teaspoon vanilla extract
    • 1/8 teaspoon cinnamon
    • 1/8 teaspoon flake sea salt

    Directions:

    1. Whip the coconut cream with an electric beater until fluffy. Fold in vanilla, cinnamon, and maple syrup.
    2. Whisk in almond milk gently. Do not over stir.
    3. Spoon mixture into a glass dish. Swirl in salt. Cover and place in freezer for 8 hours or overnight (Alternate option to use your ice cream maker at this point. Follow instructions that came with ice cream maker).
    4. Before serving, allow to thaw for 15 minutes.

    I received compensation to develop a recipe featuring Dream Ultimate Almond. Thoughts, words, and images are my own. The video below was provided by Dream as inspiration to you!

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