The Perfect Summer Cool-Down! The fruity recipe for Raspberry Vanilla Ice Pops is the refreshing alternative to baking with kids in summer... and it's just as popular! Plus, I’ll share my tips on how to best store your delicious popsicles..
Summer is just around the corner, and we’ve already had a brief taste of those hot sunny days. The best remedy for the heat is, as we all know, a little cool-down in the form of a delicious ice pop or some fresh, juicy fruit – like rainbow fruit skewers.Over the past few years, we’ve used our cakesicle molds to make homemade ice cream and created the most delicious ice pop recipes. Today, we’d like to share a new one with you: Raspberry Vanilla Ice Pops!
Recipe for Fruity Raspberry Vanilla Ice Pops
In general, you can sweeten the fruity ice pops to your taste. For many, the natural sweetness of ripe fruit is enough. Since raspberries tend to be on the sour side, we added a little honey. But everyone should go with what they prefer!
Ingredients for approx. 16 Raspberry Vanilla Ice Pops
- 500 g raspberries (can be frozen)
- 250 g lukewarm water
- 40 g honey (sweetness is up to you – feel free to use more or less)
- 2 tsp vanilla extract
Baking Accesories
Kitchen scale, fine mesh strainer, mixing bowl, tablespoon, measuring cup, tray or cutting board for stabilizing silicone molds in the freezer, freezer, popsicle molds & wooden sticks (I used these molds: Geometric ice pops*, Classic ice pops*, Caterpillar-shaped ice pops* & Bunny ice pops*)
Preparation
- Wash the fresh raspberries or thaw the frozen ones and place them in the fine mesh strainer over a mixing bowl. Use a spoon to press the raspberries through the strainer into the bowl. (This way, the small seeds are left in the strainer, and only the smooth purée ends up in the bowl – this process is called “straining.”)
- Measure lukewarm water in a measuring cup. Add honey and vanilla extract and stir until dissolved.
- Add the honey-vanilla water to the raspberry purée and mix well.
- Taste to see if the sweetness is right for you!
- Make space in the freezer and place the silicone molds on a stabilizing board.
- Pour the sweetened raspberry mixture into the molds and insert the wooden sticks.
- Freeze the Raspberry Vanilla Ice Pops for 3–5 hours.
- Once fully frozen, carefully remove them from the silicone molds and enjoy!
Preparation in pictures
How Do I Store Ice Pops Properly?
Now that you’ve made a batch of ice pops, you probably won’t eat them all at once! To make sure you’re ready for more hot days, here are my tips for storing them:
- I store my Raspberry Vanilla Ice Pops in an airtight Tupperware container.
- I place a piece of parchment paper between each layer of popsicles. (You can also use a freezer bag, but make sure the pops don’t touch each other, or they might freeze together and be hard to separate.)
- Don’t store the popsicles longer than 2–3 months in the freezer. Technically, frozen fruit lasts longer, but these tasty treats will probably be gone long before the three months are up 😉
We are wishing you a delicious summer! Have fun making and enjoying your own ice pops!
Yours, Lia
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