On a hot day, nothing satisfies like a cold, creamy popsicle. This recipe is made with only five simple ingredients, including fresh, whole raspberries—a staple to our summers here in Utah.
Yields: 12 popsicles | Prep Time: 35 minutes | Cook Time: 10 minutes | Freeze Time: 12 hours | Total Time: 12 hours 45 minutes
INGREDIENTS
- 2 cups heavy cream
- 2 cups half and half
- 1 cup cane sugar
- 2 cups fresh raspberries, about 8 ½ ounces
- 2 teaspoons vanilla extract
DIRECTIONS
- Add the heavy cream, half and half, and sugar to a medium saucepan over medium-low heat. Whisk frequently until the sugar is completely dissolved.
- Transfer the mixture to the fridge to cool, about 30 minutes.
- In a large bowl, whisk together the cooled cream mixture, raspberries, and vanilla.
- Pour into desired popsicle molds and freeze overnight.
