It is still Popsicle Madness at our house! It is hot hot hot here and nothing cools ya off like an icy fruity treat! And then I thought, well how bad could an ice cream bar be?
Turns out, not bad at all! Pretty darn delicious, actually.
For some reason I’ve been really in the mood for cheesecake ice cream. And I thought raspberries would pair perfectly! (I was right.)
This was a little more labor-intensive (and dirty-dish-generating) than a blend-and-pour fruit pop, but I think it’s worth it. If you don’t have pop molds, you could pour this into your ice cream maker for an equally delicious treat (and in fact, I had some left over that I froze).
Raspberry Cheesecake Ice Cream PopsMakes about 1 quart, or enough for 8-10 large pops. Time: 30 mins active, 4+ hour freeze time.
- 8 oz cream cheese, softened
- 1 cup plain Greek yogurt
- 1 cup cream
- 1 tsp vanilla extract
- 1/4 cup Sucanat or other sweetener
- 12 oz raspberries
- Juice and zest of one lemon
- In a large bowl, whip together cream cheese, yogurt, and Sucanat with a hand mixer until smooth.
- In another bowl, whip cream until soft peaks form. Add lemon zest, juice of half a lemon, and vanilla extract. Whip until thoroughly combined and fluffy.
- Gently fold whip cream into cream cheese mixture, one large dollop at a time, until well mixed.
- Blend raspberries and the juice of the other lemon half until smooth. Swirl into the ice cream base.
- Pour carefully into popsicle molds. Freeze for at least 4 hours. Alternatively, churn in ice cream maker per your unit’s instructions.