Use the natural hues and flavors of raspberries and strawberries to create these easy and delicious summer treats.
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To make the ice cream, place raspberries and strawberries in single layers on trays lined with baking paper. Cover and freeze overnight or until solid. Keeping the berries separate, place frozen raspberries or frozen strawberries with yogurt and maple syrup into a food processor and process until creamy. Working quickly, spoon the raspberry ice cream into the base of 12 1⁄3-cup popsicle molds. Top each with the strawberry ice cream. Insert a wooden popsicle stick into the center of each. Freeze until rm, about 3–4 hours. Eat within 14 days of making.