Peanut Butter Jelly Popsicles



Welcome to the hottest days with these peanut butter and jelly lollipops!

Cooking notes: plus cooling and freezing (overnight)

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Cal / Serv:




Preparation time:





Cooking time:





Total time:





For ripple


raspberries, fresh or frozen

For the peanut butter ice cream

4 oz

smooth peanut butter, we used Skippy

1 C.

vanilla bean paste

For coating


milk or dark chocolate, chopped


-2 tablespoons salted peanuts, finely chopped

2 tbsp.

pieces of freeze-dried raspberries, optional

You will also need


x 80-100 ml silicone lollipop molds, we used Silikomart Classic

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  1. First, do the ripple. Heat the raspberries and golden syrup in a small saucepan over low heat, stirring until the raspberries are broken down. Increase the heat to medium and bubble hard for 2-3 minutes, until slightly reduced and jammy. Pass through a sieve in a bowl, working the mixture well (discard the seeds). Reserve in the fridge.
  2. For ice cream, in large bowl using electric hand whisk, beat peanut butter, caramel, cream and vanilla until mixture forms stiff peaks.
  3. Pour half of the ice cream mixture into the lollipop molds, pressing down to avoid air holes (see GH Tips). Sprinkle most of the mash with raspberries, then pour over the remaining ice cream and smooth to even out. Sprinkle with the rest of the mash and shake gently with a cocktail stick. Insert lollipop sticks as directed and freeze for at least 8 hours, ideally overnight, until solid.
  4. For coating, line a baking sheet with parchment paper. Melt chocolate and oil in a heatproof bowl set over a pot of barely simmering water. Remove the bowl from the heat and let cool to room temperature. Pour into a small jug, beer glass, or other narrow container high enough to hold a lollipop vertically.
  5. Remove the lollipops from the molds and dip them, one at a time, in the melted chocolate to coat them, tilting the pitcher / container to completely coat the lollipop. Allow excess chocolate to drip into the pitcher / container, then quickly sprinkle with chopped nuts and / or raspberry chunks, if using. Place on the lined sheet to secure. Serve immediately or return to the freezer.


Once the chocolate has hardened, wrap the lollipops in a freezer-safe container, separated by layers of parchment paper. Freeze for up to 1 month.

GH Tips

• If your lollipop molds are vertical, in step 3, fill each mold ¼ with the ice cream mixture, drizzle with a little raspberry puree, and repeat to fill. Insert the lollipop sticks as directed and freeze.

• Dipping to cover always requires more chocolate than you will use. Pour the leftovers onto a lined baking sheet, sprinkle with additional toppings and let stand. Break into pieces to get homemade chocolate bark.

By pacifier:

  • Calories: 597
  • Proteins: 10g
  • Total fat: 47g
  • Saturated: 26g
  • Carbohydrates: 31g
  • Total sugars: 30g
  • Fiber: 2g

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