Step 1

In a small pot, combine the raspberries, sugar, and lemon juice. Cook over medium-high heat for about 5 minutes, stirring often, until the raspberries break down and it thickens slightly.

Step 2

Pass the cooked mixture through a fine sieve to remove the seeds. Set the smooth jelly aside to cool completely.

Step 3

In a bowl, whip the cream using a hand mixer until stiff peaks form. Add the condensed milk and gently fold until fully combined.

Step 4

Slice 8–12 raspberries in halves or quarters. Add the sliced raspberries to the bottom of your ice cream molds.

Step 5

Spoon the condensed milk–whipped cream mixture into 4 mold cavities. Tap the mold on the counter to release air bubbles, insert a stick into each, and smooth the tops with an offset spatula.

Step 6

Add 1–2 teaspoons of the cooled raspberry jelly to each mold. Use a toothpick to swirl it gently—just enough to create a pretty pattern without turning the whole thing pink.

Step 7

Freeze for at least 6 hours, or until fully set.

Step 8

Meanwhile, grind freeze-dried raspberries into a fine powder.

Step 9

Melt the chocolate chips and coconut oil in the microwave for 30 seconds. Stir until smooth, microwaving in additional 5-second bursts if needed. Stir in the raspberry powder until fully combined.

Step 10

Once frozen, gently unmold the bars. Dip each one into the raspberry chocolate coating, shake off the excess, and place on a tray.

Step 11

Freeze until ready to serve.

Step 12

YASSS. Enjoy every bite.