Chocolate Raspberry Ice Pops

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 5 hours & 15 minutes
  • Portion size 10 servings



In saucepan, heat cream, homogenized milk, granulated sugar, cocoa powder and chopped semi-sweet chocolate over medium heat until smooth; let cool. Coarsely crush raspberries with a fork; divide among ice pop moulds. Pour in chocolate mixture, leaving 1⁄4-inch space at top; insert ice pop stick into centre of each mould. Freeze until firm, about 5 hours. When ready to serve, run moulds under lukewarm water briefly to release ice pops.


Ice Pop How-To

• Add sugar: Adding some sugar to the ice pops mixture yields a creamier, tastier final result. Fruits that are naturally mushy (bananas, mangos, avocados and peaches) are perfect for achieving a velvety texture.

• It’s important to leave 1⁄4-inch space at the top of the ice pop mould. When the mixture freezes, it grows in volume—and you don’t want your ice pops to overflow or ruin their shape.

• Place ice pops at the back of the freezer, where it’s colder, to avoid ice crystals forming.

Nutritional facts PER ICE POP: about

  • Fibre 1 g
  • Sodium 25 mg
  • Protein 2 g
  • Calories 115
  • Total fat 7 g
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 12 g
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Baking & Desserts

Chocolate Raspberry Ice Pops