Raspberry ice lolly

Raspberry ice lolly

1 h
There are few snacks as feel-good decadent as a homemade raspberry ice lolly. This treat blends the sharp taste of raspberries with creamy yogurt and a hint of honey for sweetness. Whipped cream makes the texture smooth, and egg yolks give it a rich consistency. These ice lollies are perfect for a garden party or as a cool snack any time of the day.


  • Mash the raspberries with a fork until they start to become juicy.
  • Bring the cream and glucose syrup to the boil and let it cool.
  • Beat the egg yolks and icing sugar into a fluffy eggnog.
  • Fold the raspberry mash into the eggnog. Add the yogurt and cream mixture and stir until the mixture is uniform.
  • Divide the mixture into ice cream moulds (75-100 ml in each) and insert popsicle sticks. Freeze for at least 3 hours.

Questions about raspberry ice lolly

Wondering how to make your pops even better? Find answers to common questions below. Learn how to use different ingredients, store your lollies and solve unmoulding issues so your ice lollies turn out as tasty as they are refreshing.

Can I use frozen raspberries in this recipe?
Yes, frozen raspberries work well in this recipe. Thaw them first and drain off the extra water to keep the lollies creamy. Too much liquid can make them icy instead of smooth.
How can I ensure my ice lollies set perfectly?
For the perfect set, freeze them fast at a steady temperature, -18 °C is ideal. Keep the freezer door closed as much as possible to avoid temperature changes that can interrupt the freezing process. Place the moulds at the back of the freezer where it's coldest and, as an extra step to speed up freezing, consider chilling your moulds before you fill them.
How can I prevent my ice lollies from sticking to the mould?
To stop your ice lollies from sticking, quickly run the mould under warm water. The warmth loosens the lollies, so they come out easily. For even easier removal, brush the inside of the moulds with a bit of oil before filling them. Remember to choose an oil with little taste, like vegetable or sunflower, and apply a very thin layer. This creates a non-stick surface without changing the lolly's flavour.


Thick yogurt
200 g
Powdered sugar
100 g
Raspberries, fresh or frozen
200 g
Whipping cream
250 ml
Glucose syrup
150 ml
Egg yolks

Blend well and freeze quickly for a smooth texture

To achieve ice lollies as smooth as velvet, blend the ingredients well to avoid air pockets that can cause ice crystals. For added richness, mix your egg yolks into the cream before combining with the raspberry puree to create a custard-like base, leading to an even smoother lolly. After blending to a uniform mixture, freeze it immediately at your freezer's lowest setting.

Master the art of ice lolly layering

Create stunning and tasty ice lollies by layering the mashed raspberry and yogurt mixtures. Add a dash of honey to your mashed raspberries while keeping the creamy yogurt mixture separate. Start spooning each mixture into your moulds one at a time, allowing each layer to set partially in the freezer before adding the next. This method leads to distinct, professional-looking lines that offer an enjoyable mix of flavours in every bite.

How to choose raspberries at their best

Select raspberries when they're in season for the sweetest flavour and a refreshing tang in your ice lollies. Before making your lollies, examine the raspberries for quality. They should be firm, brightly coloured and not too soft. Also check for any mould which can spread quickly among berries. This ensures your main ingredient is top-notch, resulting in an extra indulgent treat.

Enhance the flavours of your raspberry ice lolly

For a more intense raspberry flavour, add a touch of raspberry extract or lemon juice to the mixture before freezing. Another option is to layer the mashed raspberry and yogurt mixture instead of combining the two, adding raspberry syrup or jam for an even more concentrated burst of flavour. Incorporating crushed freeze-dried raspberries is a creative way of adding both flavour and texture.

Whipping cream and yogurt consistency

For the finest raspberry ice lollies, the consistency of your whipping cream and yogurt is key. When mixing the yogurt and cream, blend them gently with the rest of the ingredients, a vital step for a consistently smooth texture in every lolly. By focusing on the consistency of your whipping cream and yogurt, you'll make an indulgent frozen snack with a velvety feel that stands out.

Mastering the egg yolk mixture

For a perfect raspberry ice lolly, start with the egg yolk and powdered sugar mixture. Vigorously whisk the yolks with the sugar until they turn pale and expand. This ribboning technique introduces air, making the texture of the lolly lighter and more delicate. Use room-temperature eggs for fluffiness, as cold eggs won't whip as well and can make the mixture dense. Take time to beat the mixture to the ribbon stage, where it forms a trail when you lift the whisk.

For extra smoothness, strain the beaten egg yolks through a fine sieve. This removes any large particles and ensures a silky consistency. Fold the egg yolk mixture gently into the other ingredients to keep the air in. Overmixing deflates the mixture, so mix lightly to keep the texture airy until you freeze it. With these steps, your egg yolk mixture will give you a luxuriously smooth raspberry ice lolly.

Creative garnishes

Transform your homemade raspberry ice lollies into visually stunning treats. Top them with fresh raspberry pieces for extra colour and tangy flavour. A sprinkling of freeze-dried raspberries will add an interesting crunch while staying true to the star ingredient. Small edible flowers like violets, pansies or marigold petals will add an air of sophistication and elegance to your presentation.

Pairing suggestions for enhanced enjoyment

Enhance your homemade raspberry ice lolly experience by pairing them with complementary treats. Consider serving them alongside a fresh berry salad or plate of fruit bars. The fresh and zesty flavour also serves as the perfect contrast to a fudgy sweet potato brownie or crunchy plate of oat cookies.