Buy all ingredients right below the recipe
Ice Cream Composition
- 150 g fresh raspberries
- 2 tablespoons granulated white sugar
- 1/3 teaspoon vanilla powder or 1 tablespoon vanilla extract
- 3 tablespoons whole milk 3.5%
- 200 g de iaurt skyr
Decoration and Glaze
- 40 g dark chocolate 70%
- 1 teaspoon sunflower oil
- 1 handful freeze-dried raspberries
Preparing the Raspberry Sauce
- 1Place the raspberries in a small saucepan, add one tablespoon of sugar, and let them sit for about 5 minutes.
- 2Heat the mixture over low heat until the raspberries release their juice, soften, and thicken to a jam-like consistency. If preferred, you can pass the mixture through a sieve to remove the seeds. Let it cool completely.
Assembling the Popsicles
- 1Mix the skyr with the milk, the remaining sugar, and vanilla.
- 2Alternatively layer cooled raspberry and skyr mixture into the popsicle molds, gently swirling with a skewer to create a marbled effect.
- 3Place the filled molds in the freezer for at least 4 hours.
Glazing and Decorating
- 1Once the popsicles are firm, prepare the chocolate glaze. Chop the chocolate and melt it together with one teaspoon of oil until you get a smooth sauce.
- 2Dip one-third or half of each popsicle into the melted chocolate.
- 3Finally, sprinkle with freeze-dried raspberry pieces and let them harden for a few minutes.
Tip
To easily remove the popsicles from the molds, briefly run them under a stream of warm water.
