raspberry-pops

When I figured out the recipe for these, I was ecstatic. They have no refined sugar (plenty of fat, though — sorry), and are smooth and full of flavor. The other great thing is, the mixture is made entirely in the blender, and comes out the same consistency as ice cream — which means you don’t need an ice cream maker to make them. And you can skip putting it in the molds all together. Just freeze the mixture for an hour or two, and then scoop it out to have a fantastic bowl of ice cream.

raspberry ice cream pops

2 cups frozen raspberries
1/2 cup frozen grape juice concentrate (100% juice only, like Welch’s with the yellow top)
1/4 cup frozen pineapple juice (100% juice)
3/4 cup heavy whipping cream
1/4 cup milk

1. Combine all ingredients in a blender until very smooth.
2. Divide mixture into ice pop molds. Use a wooden skewer to release any bubbles trapped in the molds. Tap molds on the counter to release any extra air. Insert wooden craft sticks in each pop, and tap molds on the counter again. Freeze for at least 5 hours or overnight.
3. Run molds under cold water. Release slowly. Be careful your children don’t attack.