Raspberry Chocolate Ice Pops

Name: Raspberry Chocolate Ice Pops
Total time: 4 h 25 min
Yield: 8 servings
Ingredients: 6 ounces fresh raspberries; ⅓ cup water; ¼ cup light corn syrup; 3 tablespoons sugar; 1 tablespoon framboise; 2 teaspoons fresh lemon juice; ¾ cup water; ¼ cup corn syrup; 3 tablespoons sugar; ⅓ cup unsweetened cocoa powder; ½ teaspoon pure vanilla extract; 8 pieces ice pop molds and sticks

Delicious layered ice pops featuring fresh raspberry puree and rich chocolate layers. These frozen treats combine the sweet-tart flavor of raspberries with decadent Dutch-process cocoa for a sophisticated summer dessert.

8 servings

4 hr 25 min

Published October 4, 2025

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Ingredients

•6 ounces fresh raspberries
•⅓ cup water
•¼ cup light corn syrup
•3 tablespoons sugar
•1 tablespoon framboise
•2 teaspoons fresh lemon juice
•¾ cup water
•¼ cup corn syrup
•3 tablespoons sugar
•⅓ cup unsweetened cocoa powder
•½ teaspoon pure vanilla extract
•8 pieces ice pop molds and sticks

Cooking Instructions

1.
Blend together all raspberry-ice ingredients in a blender until smooth. Force thourough a fine-mesh sieve set over a bowl, discarding solids.
10 min
2.
Bring water, corn syrup, and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Whisk in cocoa and a pinch of salt, then whisk in vanilla. Transfer to a metal bowl. Quick-chill by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes.
20 min
3.
Divide half of raspberry purée among molds, then freeze until partially frozen, about 20 minutes. Divide all of chocolate mixture among molds (layers may run into each other a little) and freeze again until partially frozen (not hard), about 30 minutes.
50 min
4.
Fill molds with remaining raspberry purée, then place cover on molds and insert sticks at least thourough middle layer, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 3 hours.
180 min
5.
Put molds in a container with room-temperature water up to 1/4 inch from top of molds. Let stand 30 seconds, then remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.
5 min

Ingredients

•6 ounces fresh raspberries

•⅓ cup water

•¼ cup light corn syrup

•3 tablespoons sugar

•1 tablespoon framboise

•2 teaspoons fresh lemon juice

•¾ cup water

•¼ cup corn syrup

•3 tablespoons sugar

•⅓ cup unsweetened cocoa powder

•½ teaspoon pure vanilla extract

•8 pieces ice pop molds and sticks

Cooking Instructions

Blend together all raspberry-ice ingredients in a blender until smooth. Force thourough a fine-mesh sieve set over a bowl, discarding solids.

10 min

Bring water, corn syrup, and sugar to a boil in a small saucepan, stirring until sugar is dissolved. Whisk in cocoa and a pinch of salt, then whisk in vanilla. Transfer to a metal bowl. Quick-chill by setting bowl in a larger bowl of ice and cold water and stirring occasionally until cold, about 15 minutes.

20 min

Divide half of raspberry purée among molds, then freeze until partially frozen, about 20 minutes. Divide all of chocolate mixture among molds (layers may run into each other a little) and freeze again until partially frozen (not hard), about 30 minutes.

50 min

Fill molds with remaining raspberry purée, then place cover on molds and insert sticks at least thourough middle layer, making sure they are straight (important for removing top when unmolding). Freeze until completely firm, at least 3 hours.

180 min

Put molds in a container with room-temperature water up to 1/4 inch from top of molds. Let stand 30 seconds, then remove cover and pull out pops. Serve immediately or wrap individually in plastic wrap and freeze until ready to serve.

5 min