The summer heat is here, so why not cold off with an ice frigid ice cream filled with milky goodness? Mascarpone and ricotta cheese mixed with sweet honey, cocoa and raspberries are a sweet variation of your favorite summer dish. These chocolate and raspberry popsicles are packed with bone-building calcium and strength-building protein, making this sweet indulgence just as well.
Tip for the cheesemonger
When making this ice cream, try whole milk ricotta cheese; higher fat content and richer, creamier texture is an excellent choice for freezing.
Recipe courtesy of Wisconsin cheese. Photo courtesy of Dairy Farmers of Wisconsin.
Chocolate Raspberry Popsicles
The summer heat is here, so why not cold off with an ice frigid ice cream filled with milky goodness?
- 6 ounce fresh raspberries one container
- 3/4 cup Crave Brothers Farmstead Classics Mascarpone Cheese 6 oz
- 3/4 cup Clock Shadow Creamy Ricotta Cheese 6 oz
- 1 cup milk
- 1/4 cup sugar
- 1/4 cup Honey
- 1 1/2 teaspoons vanilla bean paste
- 4 table spoon baking cocoa
- 10-12 Ice cream molds or disposable cups and ice cream sticks
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Gently crush the raspberries with the back of a spoon in the bowl; put aside.
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Place mascarpone, ricotta, milk, sugar, honey and vanilla paste in a blender; cover and mix until mixture comes together. Divide the mascarpone mixture evenly between two bowls. Mix cocoa into one bowl. Place the raspberries in the second bowl.
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Fill molds or disposable cups with alternating layers of chocolate and raspberry mass. Stand or cover with foil; insert ice cream sticks. Freeze for at least 6 hours or overnight
CHEESE
When purchasing cheese, look for the Proudly Wisconsin badge. Any Wisconsin brand Mascarpone Or Ricotta can be used in this recipe.
Calories: 153kcalCarbohydrates: 15GProtein: 4GFat: 9GSaturated fat: 6GPolyunsaturated fat: 0.1GMonounsaturated fats: 1GCholesterol: 24mgSodium: 29mgPotassium: 97mgFiber: 2GSugar: 12GVitamin A: 303IUVitamin C: 4mgCalcium: 83mgIron: 0.4mg
