The 1980’s – like most decades – had its share of foods and food trends that defined it:

Pasta primavera.

Blackened everything.


Sun-dried tomatoes.

“Tall” food.

And as a college student (and then young professional) studying and working in New York, I have so many fond memories of dining out during that time. Everything was cool and different (and in my mind, super sophisticated), and I’ll never forget a dessert I was served in a restaurant in what was then up-and-coming Tribeca. It was chocolate mousse – another 80’s restaurant staple – but it was white chocolate mousse. With raspberries.

Raspberry White Chocolate Popsicles l

And this “Team White Chocolate” girl nearly lost her mind. That combination of flavors was something I encountered often back then, and in a fit of nostalgia I decided to turn it into this week’s popsicle!

Raspberry White Chocolate Popsicles l

These beauties have a raspberries-and-cream base, followed by a dunk in white chocolate magic shell. Finely ground freeze-dried raspberries add a pop of color.

Raspberry White Chocolate Popsicles l

Turns out that – unlike shoulder pads and parachute pants – some trends do stand the test of time.

Raspberry White Chocolate Popsicles l

Do you associate certain foods with specific decades?

Raspberry White Chocolate Popsicles

3 cups raspberries (fresh or frozen)
1/4 cup honey
1 1/2 cups heavy cream
3 tablespoons sugar
2 cups white chocolate chips
3 tablespoons coconut oil (refined)
1 package (1.3 ounces) freeze dried raspberries, processed till fine in a food processor.

Bring the raspberries and honey to boil over medium-high heat, then simmer for 10 minutes. Cool to room temperature.

Whip the heavy cream and sugar just to stiff peaks. Spoon a bit of the whipped cream into your popsicles molds, followed by some of the raspberries. Tap the molds to level. Repeat layering till molds are filled, then swirl with a thin knife or skewer. Tap the molds again, topping off if needed with more whipped cream and/or raspberries. Insert popsicles sticks and freeze overnight.

Remove pops from molds by running briefly under hot water – transfer to a foil- or parchment-lined baking sheet and return to the freezer.

Make the magic shell by melting the chocolate chips and coconut oil in a heatproof bowl set over a pan of barely simmering water, stirring till smooth. Transfer to a drinking glass and let cool to room temperature.

Working with one pop at a time, dip in the magic shell, allowing any excess to drip off. Return to your baking sheet and immediately sprinkle with some of the ground freeze-dried raspberries. Repeat with remaining popsicles.

If desired, drizzle the pops with any remaining magic shell. Keep frozen till ready to serve.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Get all of my popsicle recipes on my Pinterest page!

Raspberry White Chocolate Popsicles l

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