Salted Cashew Raspberry Cream Pops. Creamy raspberry vanilla bean ice cream, dipped in smooth chocolate and sprinkled in salted cashews and raspberries.
My favorite ice cream sundae is… you guessed it… vanilla bean ice cream with smashed raspberries and salted cashews. When I got the word that its #popsicleweek my brain immediately turned my favorite ice cream sundae into what is now my favorite popsicle, the Salted Cashew Raspberry Cream Pop!
This popsicle has berries, vanilla, chocolate and nuts!! Everything to satisfy your summertime cravings. We start with vanilla bean ice cream, if you need a good recipe try this one. Mix in sweetened raspberries, but not too sweetened, we still want a little tartness. Then pour into popsicle molds and freeze. Once set dip in smooth, rich chocolate and sprinkle with salted crunchy cashews and freeze again to set.
A few things to note: 1. When taking the popsicles out of mold you have to run them under warm water. Once you pull the pops from the mold lay on parchment and refreeze for 30 minutes. This will make certain they are frozen and firm before dipping in the chocolate. 2. The chocolate will start to soften the ice cream underneath immediately so moving quickly, dip, sprinkle with cashews, raspberries and lay in freezer to harden again.
Happy Popsicle Week Everyone! Check out all the other great popsicle works of art here.
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Salted Cashew Raspberry Cream Pops
- 1 cup frozen raspberries
- 1/4 cup sugar
- 3 cups vanilla bean ice cream
- 4 cups 2 bags chocolate chips chocolate
- 2 Tbsp canola oil you can use vegetable
- 1/2 -3/4 cups salted cashews
- 1/2 cup frozen raspberries cut in pieces
- Popsicle molds with 8 cavities
- Put raspberries and sugar in a medium sauce pan.
- Bring to a simmer, simmer on low for 15-20 minutes or until sauce is thickened.
- Cool completely.
- ICE CREAM:
- Bring 3 cups ice cream to a softened state.
- Swirl in 3/4 cups of the completely cooled raspberry mixture.
- Spoon ice cream mixture into popsicle molds.
- Freeze over night.
- Working 4 popsicles at a time.
- Remove popsicles from the molds, run them under warm water for 8-10 seconds.
- Gently pull the popsicles from mold, lay on parchment and refreeze for 30 minutes.
- Melt chocolate, only 2 cups for the first 4 popsicles + 1 Tbsp oil. Cool so it is NOT hot.
- Dip the popsicle into the melted chocolate, quickly sprinkle with cashews and raspberries.
- Place in the freezer to refreeze and firm up.
- Repeat the process with the remaining popsicles.
If dipping is intimidating you can easily drizzle the pops with melted chocolate and sprinkle with cashews and raspberries.
2. I work 4 pops at a time as chocolate will begin to cool. This way you can add more chocolate, melt as needed and begin again.
3. You will have chocolate left over.