Description
A delightful and visually stunning Raspberry Ruby Ice Cream Bar made with thick Greek yogurt, sweetened condensed milk, and vibrant raspberry puree, coated with luxurious Callebaut Ruby chocolate for a unique fruity twist. Perfect as an elegant frozen treat for summer days or special occasions.
Ingredients
Raspberry Puree
- 180 g fresh raspberries
- 30 g sugar
- 70 g raspberry puree (from cooked raspberries and sugar, seeds removed)
Ice Cream Base
- 140 g thick Greek or Turkish style full fat yogurt
- 200 g sweetened condensed milk
- 4 fresh raspberries, cut into halves vertically
Chocolate Coating
- 250 g Callebaut Ruby chocolate (alternatively white chocolate with or without pink fat-soluble food coloring)
- Optional decoration: melted white chocolate and freeze-dried raspberries
Instructions
- Prepare Raspberry Puree: Cook 180 g fresh raspberries with 30 g sugar for a few minutes until the mixture slightly thickens. Remove the seeds by straining and measure out 70 g of the puree; set aside.
- Prepare Ice Cream Mold: Gently tap the ice cream mold on the kitchen counter to release any air bubbles. Place two raspberry halves into each mold cavity, positioning the stick end as indicated on the mold for proper placement.
- Mix Ice Cream Base: Combine 140 g thick Greek or Turkish style full fat yogurt with 200 g sweetened condensed milk until smooth.
- Fill Mold: Pour or spoon the yogurt and condensed milk mixture into each cavity over the raspberries.
- Insert Sticks: Press one ice cream stick into each filled cavity.
- Add Raspberry Puree Marble: Pipe the reserved raspberry puree on top of the yogurt base in each cavity, then briefly swirl using a toothpick for a marble effect.
- Top with Raspberries and Smooth: Place two more raspberry halves on top of each mold cavity and smooth the surface gently using an offset spatula.
- Freeze: Place the ice cream mold in the freezer and freeze for at least 6 hours until fully set.
- Melt Chocolate: After freezing, melt 250 g Callebaut Ruby chocolate in the microwave, stirring every 30 seconds until smooth. Alternatively, melt white chocolate mixed with pink fat-soluble food coloring.
- Unmold Ice Cream: Gently release each ice cream bar from the mold.
- Dip in Chocolate: Holding the stick, immediately dip the ice cream bar into the melted chocolate. Gently shake to allow the coating to run evenly without becoming too thick. Dip only once.
- Set the Coating: Allow the chocolate coating to set at room temperature for 30 to 60 seconds.
- Decorate: Optionally, decorate with drizzles of melted white chocolate and sprinkle with freeze-dried raspberries.
- Store: Store the finished ice cream bars in the freezer until ready to serve.
Notes
- Ensure to tap the mold before filling to avoid air bubbles that can affect the texture.
- Allow the ice cream to freeze completely for at least 6 hours for proper setting and easier unmolding.
- Use full-fat Greek or Turkish style yogurt for the best creamy texture.
- If using white chocolate for coating, adding fat-soluble pink food coloring will replicate the Ruby chocolate’s signature color.
- Do not dip the ice cream bars multiple times, as it may cause an overly thick chocolate coating.
- Work quickly when dipping in chocolate to prevent melting or dripping.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Dessert
- Method: Freezing (No-Cook with Freezing and Chocolate Dipping)
- Cuisine: International
