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 vanilla ice cream kissed with crushed red pepper and the sweet-heat of a Frank’s RedHot® and cayenne red pepper raspberry swirl. The rich dairy coats your palate, helping to balance the delivery of heat in this unique frozen treat.
Sweet Heat Raspberry Swirl Ice Cream Bars
Prep Time: 30 minutes Cook Time: 1 minute
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® Pure Vanilla Extract
1/4 teaspoon McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Crushed Red Pepper
Sweet Heat Raspberry Swirl:
2 pints (12 ounces) 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
25 drops Red Color from McCormick® Assorted Food Color and Egg Dye
Directions:
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 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.
Makes 16 Servings.
Test Kitchen Tips: No molds? No problem! Pour ice cream base into plastic wrap-lined 13×9-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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