This Homemade Raspberry Ruby Ice cream bar recipe is the best thing that can happen to raspberries this summer. Super creamy and delicious No churn raspberry yogurt ice cream bar coated with Ruby chocolate, that has a wonderful natural pink color! The ultimate girly pink ice cream recipe you must try.
The Ruby ice cream is made using a few simple, natural ingredients and comes together in 10 minutes without any ice cream machine! This is super a creamy ice cream recipe that is rich and soft without being icy or hard! The flavor is not too sweet, fruity, and yogurt style at the same time. A must-try if you like raspberries and want to make a delicious summer dessert in 10 minutes!
📖 What is No churn Ice cream
It means no fancy expensive ice cream maker is required to make homemade ice cream, all you need is 10 minutes and an electric mixer or hand whisk. No churn ice creams like this Ruby Raspberry Ice cream bar is usually made of a few simple ingredients (cream, condensed milk plus the flavoring like coffee, fruit puree, etc) super quickly and easily. No Churn ice cream is the perfect ice cream recipe even if you are a beginner in the kitchen or perhaps a Pro but don´t want to purchase an ice cream machine.
How does No-Churn ice cream taste? I will be honest with you, I was skeptical and thought I can never make good, creamy ice cream without an ice cream machine. How wrong I was! Since I tried this easy 10 minutes no-churn ice cream base recipe, I can´t stop making a new flavor each week! See some of my other flavor recommendations at the end of this blog post)
📝 Ingredient notes
- Greek/ Turkish style yogurt: This Ruby Raspberry Ice cream bar recipe is made with a yogurt base that wonderfully works with raspberries. Make sure you use full fat, thick Greek or Turkish style yogurt
- Sweetened condensed milk: Condensed milk is cow’s milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of sweetened condensed milk. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration, if not opened. Possibly you can substitute it with a product called evaporated milk, which has undergone a lengthier preservation process because it is not sweetened. Evaporated milk is known in some countries as unsweetened condensed milk. Both products have a similar amount of water removed however since evaporated milk does not contain sugar, you will need to add sugar into it (possibly glucose syrup that makes the ice cream softer vs granulated sugar)
- Raspberry: Raspberry is used in 2 ways in this recipe: 1. Fresh raspberry pieces - they give a taste, texture, and a wonderful design to our cream 2. Raspberry puree - will give a taste and a marble design. The puree is basically raspberries and a little bit of sugar cooked for a few minutes until the mixture thickens
- Chocolate coat: This pink chocolate coat is quite an important part of this No churn Ruby Raspberry Ice cream both in terms of taste, also in terms of crunchy texture. Make sure you use high-quality chocolate that has a pleasant taste! In this recipe, I am using is Callebaut Ruby chocolate. Check out my article on what is Ruby chocolate.
🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post
💡 What is Ruby chocolate
Ruby chocolate is a variety of chocolate introduced in 2017 by Barry Callebaut, a Belgian–Swiss cocoa company. It is marketed as the “fourth” type of chocolate alongside the dark, milk, and white chocolate varieties and is notable for its natural pink color. The chocolate is characterized by a taste that has been described as slightly sweet and sour, similar to a natural berry flavor, however, Ruby chocolate does contain berries, berry flavor, or colorings.
Callebaut Ruby chocolate is what makes Raspberry ice cream coat wonderfully pink without any food coloring! It is incredible, I am totally in love with it and warmly recommend it to try it! I order it from Amazon, you can check it out here. If you are unable to purchase Ruby chocolate, the recipe can be made using any other chocolate eg. white chocolate with some add-ins eg. freezed dried raspberry using as a food coloring
👩🍳 How to make this recipe
1. What equipment is needed
By now you already know that this Ruby Raspberry Ice cream recipe does not require an ice cream machine! Hurray! You can totally use a paper cup or plastic container to make ice cream however if you want to make your ice cream in a bar format then you will need a mold and some ice cream sticks.
The product I am using is a rather affordable Ice cream mold from Silikomart that you can purchase from Amazon, it contains the sticks too and perfect for making ice creams, I am very pleased with it! It has a nice size, and super easy to release the frozen product.
💡 Top Tip: Silicone ice cream mold is the most perfect tool to make ice cream bars, however, please note that you can only remove the ice cream from the mold if it is completely frozen
2. Step-by-step process
Making this Ruby Raspberry Ice cream could not be simpler, literally 10 minutes or so, the most difficult part is the waiting until it sets in the freezer. The recipe makes 4 ice cream bars, feel free to half or double the recipe if needed.
- Measure all your ingredients with a Digital scale
- Make the raspberry puree by cooking raspberries with sugar for a few minutes until slightly thickens. Remove seeds, measure them according to the recipe and set aside
- Mix thick Greek / Turkish style yogurt with sweetened condensed milk
- Prepare a few fresh raspberries and cut them into halves vertically
- Place 2 raspberry halves onto each cavity of your Ice cream mold
- Pour or spoon the yogurt mixture into the cavities of your Ice cream mold. Gently tap the mold onto the kitchen counter a few times so air bubbles will come to the surface then press one stick into each – the end of the stick should be where the mold indicates it, please see the picture below
- Pipe raspberry puree on top and briefly mix it into the yogurt & condensed milk (with a toothpick) so it will have a marble effect
- Place 2 more raspberry halves on top
- Place Ice cream mold into the freezer for 6 hours and now it is onto waiting. Please note that if you don´t wait long enough, the ice cream might be stuck into the mold also won´t be too easy to coat later
💡 Top Tip: Smooth the top of the cream with an offset spatula. Make sure that the top is properly smooth and more or less flat - that makes it easier to coat with chocolate
3. How to chocolate coat Ice cream bars
Coating these Raspberry Ice cream bars could not be easier! Basically, you will need to dip the frozen ice cream bars into melted Ruby chocolate however it is very important that 1. both of these are on the right temp 2. you do it quickly. 1 dip only to avoid melting them together!
To be able to successfully and quickly coat your ice cream bars, make sure that ice cream is properly frozen (min 6h in the freezer). For coating, chose a tall but skinny glass that you will pour the melted Ruby chocolate in just before coating. Truth is, you won´t need all the chocolate stated in the recipe, but you have to melt enough chocolate to be able to dip the ice cream into it. Any leftover chocolate can be poured onto a parchment paper then it will set in a few hours and can be reused. Since chocolate won´t be tempered this time (no need), the leftover chocolate won´t set hard and snappy. But, you can always use it for making other recipes or place it in the fridge and eat it!
So the process of chocolate coating these Raspberry ice cream bars is the following
- Melt chocolate in the microwave stirring every 30 sec. I use Callebaut Ruby chocolate which has a wonderful natural pink color and melted it to 45C. Make sure you don´t burn the chocolate, use a plastic container (not glass)
- Pour melted chocolate into a tall and skinny glass
- Unmould the ice cream bars by gently releasing them from the Ice cream mold 1 by 1. The stick should come through the top. They should come out well, but a little bit of imperfection is fine since anyway they will be coated
- Before ice cream is coated, don´t leave it outside the freezer, not even for one minute. Make sure that the 2nd ice cream is in the freezer in the mold while you are playing around with the 1st one and so on.
- While holding the stick, immediately dip the ice cream bar into melted chocolate (dip only once!) then very gently shake the ice cream a bit so that coating will run through it without getting too thick. Since ice cream is very cold, the chocolate coating should set on it fairly quickly, literally 30-60 seconds at room temp
- I decided to only dip ¾ of the ice cream bars so that the lovely raspberry marble design can be visible, feel free to dip it like me or dip it fully according to your liking
- If you have a warm kitchen and the coating does not seem to set, open the freezer door and hold the ice cream “into the freezer” with the help of the stick. The chocolate coat will set in this cold temp fairly quickly
- Store ice creams in the freezer until they fully set then a few minutes later you can decorate them with melted white chocolate and freezed dried raspberries
- Needless to say, you have to work quick with ice cream, there is no time to wander around or they start to melt especially before they are coated with chocolate
💡 Top Tip: Only dip the ice cream bar into the chocolate once. A second tip would risk 1. coating and ice cream melt together 2. chocolate set uneven “wrinkled”
4. How to store
Once chocolate coating sets, you have to store these Ruby Raspberry cream bars in the freezer either in a plastic container or eg. wrapped in parchment paper. Make sure you do not wrap them before the chocolate coating is properly set as that would remove the Ruby chocolate coat.
💡 Top Tip: Since this is a full natural ice cream using 4 real ingredients – unlike store-bought ice cream – I find they might be a bit hard straight out of the freezer and they need about 3 minutes at room temp before the inside starts to get soft and they get that lovely creamy texture. Obviously, it depends on where you live, in a warmer climate they might start to melt already after one minute, not an issue in Sweden!
🍦 More Ice cream bar recipes
Raspberry Ruby Ice cream bar
- 140 g (½ cups) Yogurt thick Greek / Turkish style full fat
- 200 g (⅔ cups) Sweetened Condensed milk
- 70 g (½ cups) Raspberry puree 180g raspberries + 30g sugar cooked for few minutes until slightly thickens. Remove seeds. Measure and use 70g
- 250 g (1½ cups) Callebaut Ruby chocolate alternatively use White chocolate with or without pink food coloring
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
- Make the Raspberry puree by cooking 180g raspberries + 30g sugar for few minutes until slightly thickens. Remove seeds. Measure 70g, set aside
- Make the raspberry puree by cooking raspberries with sugar for a few minutes until slightly thickens. Remove seeds, set asidePrepare a few fresh raspberries and cut them into halves vertically . Gently tap the mould onto the kitchen counter a few times so air bubbles will come to the surface then – the end of the stick should be where the mould indicates it, please see picture belowP Make sure that the top is properly smooth and more or less flat - that makes it easier to coat with chocolate Please note that if you don´t wait long enough, the ice cream might stuck into the mould also won´t be too easy to coat later
- Mix thick Greek / Turkish style yogurt with sweetened condensed milk
- Press one stick into each cavity
- Pipe raspberry puree on top and briefly mix it into the yogurt&condensed milk (with a toothpick) so it will have a marble effect
- Place 2 more raspberry halves on top. Smooth the top with an offset spatula
- After ice cream is properly frozen melt Ruby chocolate in the microwave stirring every 30 sec (Optionally mix use white chocolate and in fat soluble pink food coloring)
- While holding the stick, immediately dip ice cream into melted chocolate then very gently shake the ice cream a bit so that coating will run through it without setting too thick. Dip only once!
- The chocolate coating should set on the ice cream fairly quickly, in literally 30-60 seconds on room temp.
- Decorate with melted white chocolate and freezed dried raspberries
- Store in freezer
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