TILLAMOOK RASPBERRY YUM POPS
Yields: 10 popsicles
 
INGREDIENTS
  • 2 cups Tillamook White Chocolate Raspberry Yum ice cream
  • 12 ounces fresh raspberries
  • 1 Fuji apple, quartered
PREPARATION
  1. Scoop ice cream into a glass measuring cup and allow to melt at room temperature.
  2. Pour ice cream into popsicle molds, filling ⅔ of the way full. Freeze for 20 minutes.
  3. Juice raspberries and apple through a slow crush juicer. Pour juice over ice cream, filling molds to top.
  4. Insert popsicle sticks and freeze for a few hours until completely frozen.
  5. Carefully unmold and enjoy!
NOTES
If you do not have a juicer - peel, core and dice apple before running through the blender with the raspberries.
Recipe by Bake Love Give at http://bakelovegive.com/tillamook-raspberry-yum-pops/