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Philadelphia Style Raspberry Ripple Ice Cream Pops with White Chocolate Magic Shell

Cloudy Kitchen
  • 30 minutes
  • Serves 8

INGREDIENTS

1000 g

Raspberries, frozen

30 g

Raspberry, freeze dried powder

1/2 tsp

Vanilla bean paste

150 g

Granulated sugar

1 pinch

Kosher salt

1

Small pinch Salt

150 g

Sugar

600 g

White chocolate

500 g

Heavy cream

250 g

Whole milk

120 g

Water

120g neutral oil such as grapeseed or sunflower