30m
PREP TIME
1m
COOK TIME
14
INGREDIENTS
Servings: 16
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 (1 stick) 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
- Raspberry Chocolate Shell:
- 1 package (11 ounces) white chocolate chips
- 1/3 cup plus 2 tablespoons coconut oil
- 2 teaspoons McCormick® Raspberry Extract With Other Natural Flavors
- 25 drops Red Color from McCormick® Assorted Food Colors & Egg Dye
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 extract and 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.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
Gluten-Free Dairy-Free Vanilla Cake with Chocolate Frosting
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