Go Back
+ servings
Salted Cashew Raspberry Cream Pops

Salted Cashew Raspberry Cream Pops

Stacey Thimmes - The Sugar Coated Cottage
Salted Cashew Raspberry Cream Pops. Creamy raspberry vanilla bean ice cream, dipped in smooth chocolate and sprinkled in salted cashews and raspberries.
5 from 3 votes
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Servings 8 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.
  • 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.


1. Chocolate - put melted chocolate into a tall narrow (but wide enough for the popsicle) so you can coat the entire pop with one dip.
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.
Tried this recipe?Let us know how it was!