Description
An icy tropical raspberry Popsicle coats a creamy vanilla ice cream center in these refreshing Creamsicles.
Ingredients
Units
Scale
- 3 eggs
- 2 cups (473mL) milk or half and half
- 1 cup (192g) sugar
- 2 cups (473mL) heavy cream
- 2 tsp (10mL) vanilla extract
- 1 1/2 cups (228g) frozen raspberries
- 1 cup (144g) strawberries
- 1 cup (240mL) Passion-Orange-Guava juice (POG)
Instructions
- In a large saucepan, beat the eggs, milk, and sugar until well blended.
- Cook the egg mixture over low heat, stirring constantly, until thickened, about 10 minutes. The mixture should coat the back of a spoon.
- Remove from heat and let cool slightly. Stir in the heavy cream and vanilla extract.
- Chill the mixture in the refrigerator for at least 2 hours or until completely cold.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. This will yield about 1 quart of French vanilla ice cream.
- For the raspberry puree, blend the frozen raspberries, strawberries, and POG juice until smooth.
- To make the Creamsicles, fill Popsicle molds halfway with the raspberry puree. Freeze until the sides are firm, about 1-2 hours.
- Add a scoop of the prepared French vanilla ice cream to the center of each mold and top with more raspberry puree, leaving a little space at the top for expansion.
- Insert Popsicle sticks and freeze until completely solid, at least 4 hours or overnight.
- To remove the Creamsicles, run warm water over the outside of the molds for a few seconds to loosen.
Notes
- If you don’t have time to make homemade ice cream, use your favorite brand of vanilla ice cream.
- For a quicker version, swirl the raspberry puree and ice cream together before freezing.
- Store the Creamsicles in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 5 hours
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 Creamsicle
- Calories: 250
- Sugar: 25
- Sodium: 55
- Fat: 14
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 80