Pistachio Raspberry Ice Cream Pops

Drizzled in chocolate and sprinkled with raspberries, this rich, creamy and colorful pop will satisfy.


  • 3 cups heavy cream
  • 1/2 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • Pistachio puree:
  • 1 cup unsalted pistachios
  • 1 cup sweetened condensed milk
  • Drop of green food coloring
  • Raspberry filling:
  • 1 cup raspberries, plus additional 1/2 cup
  • 1 cup sweetened condensed milk
  • 1 teaspoon raspberry extract
  • Drop of red food coloring
  • Toppings:
  • 1 cup semi-sweet chocolate, melted
  • Chopped pistachios
  • Freeze-dried raspberries


  1. Prepare the whipped cream. Place the cold heavy cream in a mixing bowl and add the vanilla and sugar. Mix on medium speed until stiff peaks form.
  2. Prepare the pistachio puree. Place pistachios, 1 cup sweetened condensed milk and green food coloring in food processor. Pulse the mixture into a fine puree. Transfer the puree into a mixing bowl and add half of the prepared whipped cream. Fold the cream and puree together gently but thoroughly, keeping the whipped cream as fluffy as possible. Pour the pistachio puree into popsicle molds, filling the molds half way. Drop 1/2 cup fresh raspberries on top of the pistachio layer. Place tray in freezer to set for 20 minutes.
  3. Prepare the raspberry filling. Place 1 cup raspberries, 1 cup sweetened condensed milk, raspberry extract and red food coloring in food processor. Pulse into a puree, then transfer into a mixing bowl. Add the remaining whipped cream and fold gently but thoroughly. Fill the popsicle molds the rest of the way with the raspberry filling. Insert a popsicle stick into the center of each ice cream pop.
  4. Allow the ice cream pops to freeze completely. Once they're set, remove from molds and set on a tray. Drizzle the tops with melted chocolate and garnish with chopped pistachios and freeze-dried raspberries. Freeze again to set the garnishes in place.
  5. Store in freezer in an airtight container.