30 min
PREP TIME
1 min
COOK TIME
14
INGREDIENTS
INGREDIENTS 16 SERVINGS
- No-Churn Ice Cream
- 2 cups (500 milliliters) cold heavy cream
- 1 cup (250 milliliters) sweetened condensed milk
- 1/4 cup (60 milliliters) whole milk
- 1/4 cup (60 milliliters) light corn syrup
- 1 tablespoon (15 milliliters) Pure Vanilla Extract
- 1/4 teaspoon (1 milliliter) Sea Salt Grinder
- 1/2 teaspoon (2 milliliters) CLUB HOUSE CRUSHED RED PEPPER
- Sweet Heat Raspberry Swirl
- 2 pints (340 grams) fresh raspberries , cleaned
- 1/3 cup (70 milliliters) FRANK'S RedHot® Original Cayenne Pepper Sauce
- 1/2 teaspoon (2 milliliters) CLUB HOUSE CRUSHED RED PEPPER
- Raspberry Chocolate Shell
- 1 package (300 milliliters) white chocolate chips
- 7 1/2 tablespoons (110 milliliters) coconut oil
- 25 drops Red Food Colouring
- freeze dried raspberries , crushed, for garnish
Preparation
- 1 For the No-Churn Ice Cream, place cream in blender container; cover. Blend on high until stiff peaks form, about 30 to 45 seconds. Add remaining ingredients, except crushed red pepper; cover. Blend on high speed until well blended and slightly thickened, scraping down sides as needed. Set aside
- 2 For the Sweet Heat Raspberry Swirl, place raspberries, RedHot sauce and cayenne in blender container; cover. Puree until smooth.
- 3 Fill 16 ice-pop molds or small paper cups about 1/4 of the way with ice cream mixture. Layer each with 1 tablespoon (15 ml) raspberry mixture, swirling into ice cream layer with a small knife. Repeat ice cream and raspberry layers, ending with a third ice cream layer. Freeze 1 hour. Insert wooden stick or straw into each mold. Freeze at least 2 hours longer or until completely frozen.
- 4 For the Raspberry Chocolate Shell, mix white chocolate chips and coconut oil in microwave-safe bowl. Microwave on HIGH 1 minute, stirring every 20 seconds, until melted and smooth. Stir food color. Cool just to room temperature.
-
5
Carefully remove ice cream bars from molds. Sprinkle evenly with crushed red pepper. Dip bars in shell mixture to coat with thin, even layer. Place on parchment-lined shallow baking pan. Sprinkle with additional ground cayenne and crushed freeze-dried raspberries, if desired. Return to freezer at least 30 minutes or until ready to serve.
Test Kitchen Tips:
No molds? No problem! Pour ice cream base into plastic wrap-lined 13x9-inch (33x23-cm) baking pan. Drop Raspberry mixture by the spoonful over base. Swirl mixture with knife to create a marble effect. Freeze at least 6 hours. When ready to serve, scoop ice cream and pour Raspberry Chocolate Shell over top.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
