-
- Prep
- 20 mins
-
- Total
- 3 hrs 20 mins
-
- Serving
- 14
Made With
Ingredients
- 1 (15-ounce) container Dragone® Whole Milk Ricotta Cheese
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pumpkin pie seasoning
- ¼ cup granulated sugar
- ¼ cup jam (that pairs well with fruit: strawberry jam if using fresh strawberries, etc.)
- 2 cups fresh fruit, sliced, if large, and/or diced small, divided
Special Equipment:
10 (2.5-ounce) ice pop molds, or large-format ice cube trays and sticks
Directions
In a blender, add the Dragone® Whole Milk Ricotta Cheese, whole milk, pure vanilla extract, pumpkin pie seasoning, granulated sugar, jam and half of the fruit and blend until the mixture is smooth.
Divide the remaining fruit among the molds, top them with the blended Dragone® Whole Milk Ricotta Cheese mixture and tap the molds on the counter to get rid of any air pockets. Then, cover the molds, insert the sticks and freeze them until the ice pops are firm, for at least 3 hours.
These ice pops can be made 3 months ahead. Just freeze them until they’re solid, transfer them to an airtight container or zip-top bag and keep them frozen.
Tip: This recipe will also work if you substitute equal parts honey for the sugar!
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- Prep
- 10
- Total
- 20
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- Prep
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- Total
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- Prep
- 20
- Total
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