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Raspberry & cream icy pops



  • Bring 2/3 cup sugar and the water to the simmer in a heavy-bottomed pot, regularly stirring until the sugar dissolves and the liquid is translucent. Set aside to cool.
  • When ready, process the raspberries with 150 ml of the cooled sugar syrup until pureed. Taste for sweetness (depends on the raspberries) and transfer to a measuring jug.
  • Add the cream and stir just a little. Then pour the mixture into 4-6 icypole moulds, leaving a little space at the top. Put in the tops/sticks and freeze for about 6 hours until solid (overnight is even better).
  • To remove, fill a pot with hot water. Then carefully submerge the moulds, without overflowing, for a few seconds. Remove and pull out the pops. Repeat the process, if need be.




  • 1 cup white sugar
  • 2/3 cup cold water
  • 450 gm fresh raspberries (or thawed frozen)
  • 120 ml heavy cream


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm