TILLAMOOK RASPBERRY YUM POPS
- 2 cups Tillamook White Chocolate Raspberry Yum ice cream
- 12 ounces fresh raspberries
- 1 Fuji apple, quartered
- Scoop ice cream into a glass measuring cup and allow to melt at room temperature.
- Pour ice cream into popsicle molds, filling ⅔ of the way full. Freeze for 20 minutes.
- Juice raspberries and apple through a slow crush juicer. Pour juice over ice cream, filling molds to top.
- Insert popsicle sticks and freeze for a few hours until completely frozen.
- Carefully unmold and enjoy!
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/
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