Chocolate-Raspberry Swirled Popsicles

Chocolate-Raspberry Swirled Popsicles
Active Time
20 minutes


Ingredients List


  1. Gently crush raspberries with back of spoon in bowl; set aside.
  2. Place mascarpone, ricotta, milk, sugar, honey and vanilla bean paste in blender. Cover and process until combined. Divide mascarpone mixture evenly into two bowls. Stir cocoa powder one bowl. Fold raspberries into the other bowl.
  3. Fill molds or disposable cups alternating layers of chocolate and raspberry mixtures; place holder or cover with foil and insert Popsicle sticks. Freeze for at least 6 hours or overnight.

Recipe Tip

  • Any brand of Wisconsin mascarpone and ricotta cheese can be used.

Cheesemonger Tip

Try a whole milk ricotta cheese when making these popsicles; the higher fat content and richer, creamier texture is a great choice for freezing.