Sweet Heat Raspberry Swirl Ice Cream Bars

A feast for the eyes first, these gorgeous ice cream bars offer up a multi-sensorial experience when it comes to the complexity of heat. Your first bite is the raspberry shell garnished with freeze-dried raspberries and a dusting of cayenne, followed by a luscious no-churn vanilla ice cream kissed with crushed red pepper and the sweet-heat of a Frank’s RedHot® and cayenne red pepper raspberry swirl. The rich dairy coats your palate, helping to balance the delivery of heat in this unique frozen treat.

Ingredients

Procedure

No-Churn Ice Cream

1. Place cream in blender; blend on high until stiff peaks form. Add remaining ingredients, except crushed red pepper and blend on high speed until well combined and slightly thickened. Set aside.

Sweet Heat Raspberry Swirl

1. Place raspberries, RedHot Sauce and cayenne pepper in blender; puree until smooth.

White Chocolate Shell

1. Mix white chocolate and coconut oil in microwave-safe bowl. Microwave on HIGH 1 minute, stirring every 20 seconds, until chocolate is melted and mixture is smooth. Stir in food color. Cool to room temperature.

Prep

1. Fill 16 ice-pop molds 1/4 of the way with ice cream mixture. Layer each with 1 tablespoon (15 ml) raspberry mixture, swirling into ice cream layer with a small knife. Repeat ice cream and raspberry layers, ending with a third ice cream layer. Freeze 1 hour. Insert wooden stick into each mold. Freeze at least 2 hours longer or until completely frozen.
2. Carefully remove ice cream bars from molds. Sprinkle evenly with crushed red pepper. Dip bars in shell mixture to coat. Place on parchment-lined sheet pan. Sprinkle with additional ground cayenne and crushed freeze-dried raspberries, if desired. Return to freezer at least 30 minutes or until ready to serve.