Scoop ice cream into a glass measuring cup and allow to melt at room temperature.

Pour ice cream into popsicle molds, filling ⅔ of the way full. Freeze for 20 minutes.

Juice raspberries and apple through a slow crush juicer. Pour juice over ice cream, filling molds to top.

Insert popsicle sticks and freeze for a few hours until completely frozen.

Carefully unmold and enjoy!