Roasted Peach and Quark Ice Cream Pops with White Chocolate Dip and Brown Butter Streusel


 
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.
Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.

Happy nearly 4th of July! Summer is in full swing round here, which means that it’s super hot and sweaty, but it also means that it’s prime stone fruit season! Peaches have just started to pop up at the market, which I am super excited about, as they are one of my absolute faves. I love them fresh, but also can’t resist them tucked into a hand pie, thrown onto the grill and served with ice cream, or in this case, roasted up and added to a Quark ice cream pop!

If you haven’t heard of Quark before, now is the time to try it. I have had it in New Zealand before but hadn’t come across it here until recently, via Wunder Creamery! It is a cultured milk product similar in texture to greek yoghurt, but without as much tanginess. I love it - it is thick and smooth, and perfect for both sweet and savoury applications. I’ve got a couple of tubs stashed in my fridge leftover from this project and mixed some with some peanut butter the other day to make a wee dip. Baking wise it’s the dream ingredient - it has the thickness and richness of yoghurt but because it doesn’t have as much tang, it’s perfectly mild so super versatile. I’ve been using it in the place of yoghurt or sour cream in a few recipes and love how it performs! Wunder Creamery is based in upstate New York using grass-fed milk from family owned farms. As someone who grew up on the good stuff (if you’ve ever had any dairy products from New Zealand you will know what I mean), I was so excited to try this, and it most definitely passed the test!

It also worked so, so perfectly in this recipe as a base for these ice cream pops! I roasted up some peaches and pureed them, then stirred it through a quark based mixture before churning it in my ice cream machine and setting it in a pop mould. I kept the base simple - I added some heavy cream to help thin the mixture out and bump up the fat content a little to avoid ice, a tiny bit of sugar for sweetness, some vanilla bean, and some honey, which I found paired so well with the quark. Frozen Yoghurt / Quark based ice cream bases can potentially turn a little icy, so adding an invert sugar (either honey or corn syrup or golden syrup) helps to prevent the formation of the ice and keep the mixture nice and smooth.

The roasted peach pops were delicious plain, but I couldn’t help adding a little something to them, so I dipped them half way in a white chocolate dip, then loaded up the dipped half with a brown butter streusel. Streusel is one of my favourite things to add, and browning the butter and then also baking the streusel really helps to add another dimension of flavour, while also giving you a nice crunch on the outside of the pop. You definitely don’t have to add the chocolate dip and streusel if you don’t want to, but I highly recommend. I usually end up making a double batch of the streusel to add to other things!

A few wee tips:

  • You need an ice cream maker for this - mine connects to my stand mixer. Make sure that you freeze the bowl overnight first.

  • If you wanted to make this just as a regular ice cream, you could layer the quark ice cream base and the streusel in a loaf pan with some white chocolate chips, and then swirl everything together to have it as a scoopable quark ice cream.

  • These are the pop moulds that I use! They are silicone, and they release so, so nicely!

  • I roasted the peaches and made the streusel the same day as the ice cream base, then froze the pops overnight and assembled the next day.

 

 

Roasted Peach and Quark Pops with White Chocolate Dip and Brown Butter Streusel

- Makes about 12 pops -

Roasted Peaches
800g fresh, ripe peaches, pit removed and cut into eighths
100g raw sugar
1 tsp vanilla bean paste
pinch of salt

Quark Ice Cream
900g Wunder Creamery Quark
200g heavy cream
145g sugar
50g honey
1 tsp vanilla bean paste
pinch of salt
400g roasted peach puree

Brown Butter Streusel
160g unsalted butter, cubed
200g Dark Brown Sugar
1 tsp salt
1 tsp vanilla bean paste
230g all-purpose flour

White Chocolate Dip
300g white chocolate, chopped
60g neutral oil such as grapeseed or sunflower

- PROCESS -

ROASTED PEACHES

Preheat the oven to 425˚f / 220˚c. Line a sheet pan with parchment paper. In a medium bowl, combine the peach segments, sugar, vanilla bean paste and salt, and toss to combine. Spread evenly over the baking sheet, and bake for 30 minutes, until the peaches are soft and beginning to caramelise. Allow to cool on the pan before removing the skins from the segments, then blend on high speed using a blender or stick blender. Chill until ready to use.

QUARK ICE CREAM

Whisk together all of the ingredients except for the peach puree. Transfer to an airtight container and chill for 2-3 hours.

Whisk in 400g of the peach puree, and then churn according to the manufacturer’s instructions on your ice cream maker. Divide between the ice cream pop moulds. If there is extra ice cream left over, leave to set in a small container.

Smooth off the moulds using an offset spatula. Add sticks. Place the moulds onto a sheet pan and freeze until solid, ideally overnight.

BROWN BUTTER STREUSEL

Preheat the oven to 350˚f / 180˚c. Line a baking sheet with parchment paper. 

Place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Spread evenly over the baking sheet, and bake until lightly golden and toasty, 10-15 minutes. Remove and allow to cool completely before storing in an airtight container.


WHITE CHOCOLATE DIP

Create a double boiler by placing a heatproof bowl over a pot of simmering water. Do not let the bowl touch the water. Place the white chocolate and the neutral oil in the bowl, and stir well, heating until the mixture is smooth and cohesive. Remove the bowl from the pot, ensuring no water gets into the mixture, and set aside to cool to 37˚c / 98˚f. Transfer to a narrow jar or glass which is wide enough and deep enough to dunk your ice cream pops.

ASSEMBLY

Place a sheet pan lined with a silpat or baking paper into the freezer. Carefully unmould the ice cream pops, and place back into the freezer while you prepare and cool the white chocolate dip. 

Place the streusel in a bowl, and place a piece of parchment paper down to catch excess streusel.

Working with one at a time, dip an ice cream pop into the jar of the white chocolate dip, so that half of it is dipped. Immediately remove the pop from the dip, allow a little excess to drip off, then sprinkle the chocolate dipped section liberally with the streusel. Place onto the sheet pan in the freezer.

Repeat with the remainder of the pops.

Store in an airtight container in the freezer until ready to serve.

Roasted Peach and Quark Ice Cream Pops with white chocolate dip and brown butter streusel. These are the perfect summer treat - creamy quark, roasted peaches and toasty brown butter streusel.

Thank you so much to Wunder Creamery for sponsoring this post! All opinions are my own.

Philadelphia Style Raspberry Ripple Ice Cream Pops with White Chocolate Magic Shell


 
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate
A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate

Hiii! Sorry it’s been a bit more quiet around here than usual - things got a bit busy, and I dropped the ball on my regular posting I was doing so well with! We had a couple of hectic weeks, which meant I burnt through the backlog of posts I like to have as a wee buffer, annnnnd suddenly I had nothing to post! Whoopsies. I spent last week making our good friend’s wedding cakes (there were five layer cakes), and I can’t wait to share them all with you - I shot all of them and will write up a few things I learnt along the way in terms of time management and recipe planning for if you ever also want to make five cakes in two days in a shoebox apartment!

This recipe is a bit more simple than five layer cakes in two days, and it’s one I have had knocking round in my head for a while now - raspberry and white chocolate ice cream pops! I got a fancy set of ice cream moulds last year (if you get them, be aware that a ‘set of two’ as listed gives you four pops worth, so don’t get 3 sets like me and end up with 12), and I love love love how they look and the shape that they give the ice cream, so I have been itching to use them again!

I also discovered philadelphia style ice cream last year by way of David Leibovitz’s book and I am low key obsessed with it. It churns up super creamy (and super white), and doesn’t require the making of a custard base. I upped the flavour by adding some freeze dried raspberry powder, then added a raspberry ripple made with frozen raspberries which I turned into a sauce and reduced down. Once they were frozen I dipped them in a white chocolate magic shell, which is super easy to make - you essentially just melt together white chocolate and a neutral oil, and it sets amazingly smoothly and solidly on the pops. I love the flavour of the raspberry ice cream, and the ripple gives a delicious variaton in texture, and you really can’t go past a snappy white chocolate shell to tie everything together.

A few wee tips:

  • These are great even without the raspberry sauce, but if you want to take the extra time, it’s a super delicious step! You may end up with a bit extra, but it is amazing on ice cream.

  • You need an ice cream maker for this - mine connects to my stand mixer. Make sure that you freeze the bowl overnight first.

  • I found the easiest way to get the ripple into the ice cream was to pop it into a piping bag fitted with a bismarck tip, and kind of inject it in. If you don’t have an open top ice cream pop mould you could also stir some of the raspberry sauce through to make a ripple, then add it to your moulds.

  • If you wanted to make this just as a regular ice cream, you could layer the ice cream base and the raspberry sauce in a loaf pan with some white chocolate chips, and then swirl everything together to have it as a scoopable ice cream.

  • These are the pop moulds that I use! They are silicone, and they release so, so nicely!

  • I loaded these up with sprinkles - I used these ones from Sprinkle Pop!

 

 

Philadelphia Style Raspberry Ripple Ice Cream Pops with White Chocolate Magic Shell

- Makes about 8 pops, depending on the size of your mould -

Ice Cream Base adapted from The Perfect Scoop

Raspberry Ripple Sauce
1000g frozen raspberries
150g sugar
120g water
Small pinch of Salt

Raspberry Philadelphia Style Ice Cream Base
500g (2 cups) heavy Cream
150g (3/4 cup) granulated sugar
pinch of kosher salt
30g freeze dried raspberry powder
1/2 tsp vanilla bean paste
250g (1 cup) whole Milk

White Chocolate Magic Shell
600g white chocolate, chopped
120g neutral oil such as grapeseed or sunflower

Sprinkles to finish (optional)

 

- PROCESS -

RASPBERRY RIPPLE SAUCE

Combine all ingredients in a medium saucepan. Heat over a medium heat, stirring often with a wooden spoon. Bring to the boil and cook for 10-12 minutes, breaking down the raspberries with the spoon as you stir. Continue to cook until the fruit has mostly broken down. 

Remove from the heat. Pass the fruit through a sieve, pressing down with the back of a spoon to squeeze as much juice out as possible. Discard the solids.

Clean the pot, and return to the stove. Add the strained juice. Cook over medium heat, stirring constantly, until thick and syrupy. Transfer to an airtight container and place in the fridge until completely chilled.

 

RASPBERRY PHILADELPHIA STYLE ICE CREAM BASE

Combine 250g(1 cup) of the cream, sugar, salt and freeze dried raspberry powder in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 

Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.

ICE CREAM POP ASSEMBLY

Churn the ice cream base in your ice cream maker according to manufacturer's instructions. While it is churning, transfer about 2/3 of the raspberry sauce to a piping bag fitted with a bismarck tip or small round piping tip. Once the ice cream base has churned, divide it evenly between your ice cream pop moulds, leaving a small amount of room in each to account for the space taken up by the raspberry sauce.

Insert the piping tip into the ice cream, and pipe a blob of sauce. Repeat a few more times per ice cream pop - you are essentially injecting the sauce into the pop.

Smooth off the moulds using an offset spatula. Add sticks. Place the moulds onto a sheet pan and freeze until solid, ideally overnight.

WHITE CHOCOLATE MAGIC SHELL

Create a double boiler by placing a heatproof bowl over a pot of simmering water. Do not let the bowl touch the water. Place the white chocolate and the neutral oil in the bowl, and stir well, heating until the mixture is smooth and cohesive. Remove the bowl from the pot, ensuring no water gets into the mixture, and set aside to cool to 37˚c / 98˚f. Transfer to a narrow jar or glass which is wide enough and deep enough to dunk your ice cream pops. 

FINAL ASSEMBLY

Place a sheet pan lined with a silpat or baking paper into the freezer. Carefully unmould the ice cream pops, and place back into the freezer while you prepare and cool the magic shell. 

Working with one at a time, dip an ice cream pop into the jar of magic shell, ensuring that it is evenly coated. Allow any excess to drip off, sprinkle with sprinkles, then place back onto the sheet pan in the freezer (I like to do this near the freezer, only bringing one pop out at a time). Repeat with the remaining pops until all are coated. Allow to sit in the freezer for another hour or so until frozen solid. Store leftovers in an airtight container in the freezer. 

A simple stir together raspberry philadelphia style ice-cream base is churned then elevated with a raspberry ripple, before being frozen into ice cream pops and finished with a super easy white chocolate magic shell and loads of sprinkles. The perfect fancy treat for summer just around the corner - these last for a long time in the freezer so are great to have on hand when the ice cream craving strikes! #icecreampop #raspberryicecream #raspberrywhitechocolate