Quick Ruby Raspberry Ice cream bar (without machine)

by admin
Ruby Raspberry ice cream

This Homemade Ruby Raspberry 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 No churn Raspberry ice cream is made of using a few simple, natural natural ingredients and comes together in 10 minutes without any ice cream machine! This is super a creamy ice creamy recipe that is rich and soft with without being icy or hard! The flavour 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!

This Homemade Ruby Raspberry Ice cream bar recipe is seriously better than any raspberry ice cream from the supermarkets! Let´s get started!

Ruby Raspberry ice cream

What does No churn Ice cream mean?

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.

Is No Churn ice cream good? I will be honest with you, I was sceptical and thought I can never make good, creamy ice cream without 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 flavour each week! See some of my other flavour recommendations at the end of this blog post)

Ruby Raspberry ice cream

What is Ruby chocolate

Callebaut Ruby chocolate is what makes Raspberry ice cream coat wonderfully pink without any food colouring! 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 dark, milk, and white chocolate varieties and is notable for its natural pink colour. The chocolate is characterised by a taste that has been described as slightly sweet and sour, similar to a natural berry flavour, however Ruby chocolate does contains berries, berry flavor or colorings. It is incredible, I am totally in love with it and warmly recommend to try! I order it from Amazon, you can check it out in 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 food coloring

Speckled Easter cake

My Top 3 Baking Tips for home bakers

  1. Read the recipe carefully including my tips and recommendations on how to avoid and fix typical issues during making this easy No churn Ruby Raspberry Ice cream bar recipe
  2. Avoid using substitutes and changing the recipe unless you are aware of how to fully reformulate the recipe in order to keep the balance in texture as well as flavour. This easy Ruby Raspberry Ice cream bar recipe is made of using a few ingredients only and no, you can´t replace any of those if want to keep the creamy texture and lovely raspberry flavour
  3. For consistent, happy baking experience always measure your ingredients with the help of a Digital scale. Cup measurement is provided as an indicative figure only and might be used for less complex and large batch recipes however it is not an appropriate method if you want consistent results
Ruby Raspberry ice cream

Some important notes regarding the INGREDIENTS of this easy No churn Ruby Raspberry Ice cream bar recipe

  • 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 a 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 cram softer vs granulated sugar)
  • Raspberry: Raspberry is used in 2 ways in this recipe: 1. Fresh raspberry pieces – they give taste, texture and a wonderful design to our cream cream 2. Raspberry puree – it will give taste and a marble design. The puree is basically raspberries and a little bit of sugar cooked for a few minutes until 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, see notes above at “What is Ruby chocolate”

As you can see, it is totally possible, in fact super easy, to make No churn ice cream at home using very few natural ingredients. Let’s have a look at the technique part of making home-made ice cream step by step in the next section.

Raspberry ice cream ingredients

My top 4 tips regarding the TECHNIQUE of making this Homemade Ruby Raspberry Ice cream bar

1. What equipment is needed to make No churn homemade Ice cream bars

By now you already know that this Ruby Raspberry Ice cream recipe does not require an ice cream machineHurray! You can totally use a paper cup or plastic container to make ice cream however if you want to make your ice cream into a bar format then you will need a mould and some ice cream sticks.

The product I am using is a rather affordable Ice cream mould from Silikomart that you can purchase from Amazon in here, 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.

Chocolate ice cream bar process
silicone ice cream mould is what I recommend

2. What is the process of making this Ruby Raspberry Ice cream bar

Making this Ruby Raspberry Ice cream could not be simpler, literally 10 minutes or sothe 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.

  1. Measure all your ingredients with a Digital scale
  2. Make the raspberry puree by cooking raspberries with sugar for a few minutes until slightly thickens. Remove seeds, measure it according to the recipe and set aside
  3. Mix thick Greek / Turkish style yogurt with sweetened condensed milk
  4. Prepare a few fresh raspberries and cut them into halves vertically
  5. Place 2 raspberry halves onto each cavity of your Ice cream mould
  6. Pour or spoon the the yogurt mixture into the cavities of your Ice cream mould . Gently tap the mould 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 mould indicates it, please see picture below
  7. Pipe raspberry puree on top and briefly mix it into the yogurt&condensed milk (with a toothpick) so it will have a marble effect
  8. Place 2 more raspberry halves on top
  9. Smooth the top 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
  10. Place Ice cream mould 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 stuck into the mould also won´t be too easy to coat later
Raspberry ice cream process
Raspberry ice cream process
Raspberry ice cream process
Raspberry ice cream process
Raspberry ice cream process
Raspberry ice cream process

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 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 into 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 that has a wonderful natural pink colour and melted it to 45C. Make sure you don´t burn the chocolate, use 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 mould 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
  • While holding the stick, immediately dip 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 setting too thick. Since ice cream is very cold, the chocolate coating should set on it fairly quickly, in literally 30-60 seconds on room temp
  • I decided to only dip 3/4 of the ice cream bars so that lovely raspberry marble design can be visible, feel free to dip it like me or dip it fully according to your liking
  • Store ice creams in freezer until they fully set then 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 wonder around or they start to melt especially before they are coated with chocolate

Tip 1: Make sure that ice cream bars are very cold, use them straight out of the freezer. 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 mould while you are playing around with the 1st one and so on.

Tip 2: Only dip the ice cream bar into the chocolate once. A second tip would risk 1. they melt together 2. chocolate set “wrinkled”

Tip 3: If you have a warm kitchen and 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

Raspberry ice cream process
gently release them from mold
Raspberry ice cream process
dip each into melted Ruby chocolate
Raspberry ice cream ingredients
decorate with melted white chocolate and freezed dried raspberries
Ruby Raspberry ice cream
now decoration on top

4. How to store these Homemade Ruby Raspberry cream bars

Once chocolate coating sets, you have 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 chocolate coating properly set as that would remove the Ruby chocolate coat.

Since this is a natural ice cream using only 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 on room temp before the inside starts to get soft and they get the texture you see on these pictures. Obviously it depends on where you live, in a warmer climate they might start to melt already after one minute. Please also note that the part that is not coated melts quicker.

Ruby Raspberry ice cream

Want to try some other homemade ice cream recipes too?

Pistachio ice cream – This Homemade Pistachio Ice cream bar recipe is almost as creamy as the pistachio gelato I had last time I was in Italy! My Pistachio Ice cream recipe is made of using natural ingredients only – unlike store bough ice cream – and what makes it super delicious and nutty is the 100% pistachio paste! Recipe in here

Chocolate ice cream – This Chocolate Ice cream bar is creamy, soft, full of natural chocolate flavours without being icy or hard! Hands down, the best chocolate ice cream you can make without using fancy and expensive ice cream machines! Recipe in here

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Ruby Raspberry ice cream

RECIPE CARD – Quick Ruby Raspberry Ice cream bar (no machine)

5 from 3 votes
Print Pin Rate
Course: Dessert
Cook Time: 30 minutes
Waiting time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 4
Calories: 182kcal

Ingredients

  • 140 g Yogurt thick Greek / Turkish style full fat
  • 200 g Sweetened Condensed milk
  • 70 g Raspberry puree 180g raspberries + 30g sugar cooked for few minutes until slightly thickens. Remove seeds. Measure and use 70g
  • 250 g 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.

Instructions

  • 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
  • Place 2 raspberry halves onto each cavity of your Ice cream mould
  • Pour or spoon the the yogurt mixture into the cavities of your Ice cream mould
  • 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
  • Place Ice cream mould into the freezer for 6 hours
  • 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)
  • Pour melted Ruby chocolate into a tall and skinny glass. Unmould ice cream by gently releasing it from the Ice cream mould
  • 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

Nutrition

Calories: 182kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 80mg | Potassium: 240mg | Sugar: 29g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 184mg | Iron: 1mg
Tried this recipe?Mention @spatuladesserts or tag #spatuladesserts would love to see your creation on Instagram!

Quick Ruby Raspberry Ice cream bar (without machine)

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