A feast for the eyes first, these gorgeous sweet heat raspberry swirl ice cream bars offer up a multi-sensorial experience when it comes to the complexity of heat. The rich dairy coats your palate, helping to balance the delivery of heat in this unique frozen dessert.
Heavy Cream | Whole Milk Sweetened Condensed Milk Vanilla Extract | Sea Salt Grinder Crushed Red Pepper Light Corn Syrup
Place cream in a blender and blend on high until stiff peaks form, about 30 to 45 seconds. Add remaining ingredients, except crushed red pepper. Blend on high speed until well blended and slightly thickened.
Raspberries Cayenne Pepper Sauce Ground Cayenne Red Pepper
Blend ingredients until smooth. Fill ice-pop molds 1/4 of the way with ice cream mixture, then 1 tbsp raspberry mixture, swirling into the ice cream layer with a small knife. Repeat layers, ending with a third ice cream layer. Freeze 1 hour. Insert a wooden stick or straw into each mold. Freeze at least 2 hours longer or until completely frozen.
White Chocolate Chips Coconut Oil Raspberry Extract Assorted Food Color & Egg Dye
Mix white chocolate chips and coconut oil. Microwave on HIGH 1 minute, stirring every 20 seconds. Stir in extract and food color. Cool just to room temperature. Carefully remove ice cream bars from molds. Sprinkle evenly with crushed red pepper. Dip bars in shell mixture to coat with a thin, even layer.