Nothing says summer like a nice creamy popsicle, and since I can count the days of summer I have left on one hand, I decided that I couldn’t wait any longer to try making this one. I dreamed it up at the beginning of the summer before I went to Vermont when we had all those raspberries. Everyone knows that chocolate and raspberry were a match made in heaven, so why not combine then in a creamsicle? The following recipe is inspired by the layer pop recipies in the Zoku book.
Raspberry Chocolate Creamsicles
Yield- 9 Zoku-size pops
- 3 cups raspberries (frozen is fine you’ll just have to thaw them first otherwise it’ll be too thick)
- 1/4 cup + 2 Tbsp half & half
- 1 Tbsp + 1 tsp lemon juice
- 1 Tbsp sweetened condensed milk
- 2 1/2 Tbsp sugar
- 3/4 tsp vanilla extract
Puree everything in a blender until smooth, and then strain the mixture into a bowl using a fine mesh sieve, scraping it with a spoon to speed up the process.
- 4 oz semisweet chocolate
- 1/4 cup half & half
- 1/4 cup 2% milk
- 4 oz chocolate pudding (1 serving)
- 1 Tbsp + 1 tsp sweetened condensed milk
- 2 tsp sugar
- 1/2 tsp vanilla extract
Melt the chocolate in a heatproof, microwaveable bowl and then slowly add in the half & half and milk, a little bit at time, completely combining the chocolate and dairy in between every addition. Combine all other chocolate layer ingredients in medium bowl and then stir in chocolate until combined.
Assemble the pops-
Fill the Zoku pop maker with whichever layer you want to be the shell, and wait 30 seconds to 2 minutes or until you see the outer edge freeze. Extract the unfrozen liquid by using the Zoku siphon or suck it out with a straw! Pour in the other layer and let it freeze completely. If you want the inner layer to be completely covered, leave a little head room and fill it with a drop of the outer layer.