Raspberry Ruby Ice cream bar

5 from 15 votes

Super creamy and delicious No churn Raspberry Ruby Ice cream bar is made with a few simple ingredients without ice cream machine.

Prep Time30

Waiting time6

Total Time6 30

Course: Dessert

Cuisine: American

Servings:

Calories: 182kcal

Author: Katalin Nagy

Equipment

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

Metric - US Customary

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 mold
Pour or spoon the the yogurt mixture into the cavities of your ice cream mold
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 mold 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. Unmold ice cream by gently releasing it from the ice cream mold
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