Sweet Heat Raspberry Swirl Ice Cream Bars

Name: Sweet Heat Raspberry Swirl Ice Cream Bars
Prep time: 30 min
Cook time: 1 min
Yield: 16
Cuisine: American,
Ingredients: 2 cups cold heavy cream; 1 cup sweetened condensed milk; 1/4 cup whole milk; 1/4 cup light corn syrup; 1 tbsp McCormick® Pure Vanilla Extract; 1/4 tsp sea salt grinder; 1/2 tsp red pepper crushed; 2 pints fresh raspberries cleaned; 1/3 cup Frank’s RedHot® Original Cayenne Pepper Sauce; 1/2 tsp red pepper ground; 1 package (11 oz) white chocolate chips; 1/3 cup plus 2 tablespoons coconut oil; 25 drops Red Color from assorted food colors and egg dye

A feast for the eyes first, these gorgeous ice cream bars offer up a multi-sensorial experience when it comes to the complexity of heat. Your first bite is the raspberry shell garnished with freeze-dried raspberries and a dusting of cayenne, followed by a luscious no-churn v...

Ingredients

No-Churn Ice Cream:
2 cups cold heavy cream
1 cup sweetened condensed milk
1/4 cup whole milk
1/4 cup light corn syrup
1 tablespoon McCormick® All Natural Pure Vanilla Extract
1/4 teaspoon McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Crushed Red Pepper
Sweet Heat Raspberry Swirl:
2 pints fresh raspberries, cleaned
1/3 cup Frank’s RedHot® Original Cayenne Pepper Sauce
1/2 teaspoon McCormick® Ground Cayenne Red Pepper
White Chocolate Shell:
1 package (11 ounces) white chocolate chips
1/3 cup plus 2 tablespoons coconut oil
25 drops Red Color from McCormick® Assorted Food Colors & Egg Dye

KEY PRODUCTS

INSTRUCTIONS

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 in 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 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.