Description
Enjoy a luscious and refreshing Decadent Raspberry Ruby Ice Cream Bar that combines creamy Greek yogurt, sweetened condensed milk, fresh raspberry puree, and the unique fruity taste of Callebaut Ruby chocolate. This no-cook frozen dessert is easy to prepare and perfect for a sweet summer treat.
Ingredients
Scale
Dairy & Dairy Substitutes
- 140 g Thick Greek Yogurt (for a creamy texture)
- 200 g Sweetened Condensed Milk (adds sweetness)
Fruits & Purees
- 180 g Raspberries (for cooking and puree)
- 30 g Sugar (to sweeten raspberries)
- 70 g Raspberry Puree (essential for fresh flavor, made from cooked raspberries)
Chocolate
- 250 g Callebaut Ruby Chocolate (delivers fruity taste)
Instructions
- Cook Raspberries: In a saucepan over medium heat, combine 180g raspberries and 30g sugar. Stir occasionally and cook until the raspberries are slightly thickened, around 3-5 minutes. Remove the seeds by straining the mixture, and set aside 70g of the puree to use in the ice cream mixture.
- Mix Yogurt and Condensed Milk: In a large mixing bowl, blend 140g thick Greek yogurt and 200g sweetened condensed milk together. Stir until smooth and fully combined to create a creamy base.
- Melt Ruby Chocolate: Gently melt 250g Callebaut Ruby chocolate either in a microwave using short bursts or over a double boiler. Stir frequently until the chocolate becomes silky smooth, then allow it to cool slightly to avoid curdling the yogurt mixture.
- Combine Chocolate with Yogurt Mixture: Carefully fold the melted ruby chocolate into the yogurt and condensed milk base. Mix gently but thoroughly to maintain the creamy texture without deflating the mixture.
- Fold in Raspberry Puree: Gently incorporate the 70g raspberry puree into the chocolatey mixture to infuse fresh raspberry flavor evenly throughout the ice cream.
- Set and Freeze: Pour the prepared mixture into serving dishes or molds as desired. Refrigerate for at least 4 hours, or until the ice cream bar mixture is fully set and firm enough to enjoy.
Notes
- Ensure the ruby chocolate cools slightly before mixing to prevent the yogurt from curdling.
- You can substitute fresh raspberries for frozen, but thaw them fully before cooking.
- Use molds to create classic ice cream bars or simply serve in small bowls for a creamy dessert.
- For a dairy-free version, consider using a thick coconut yogurt and coconut condensed milk alternative.
- Storing the ice cream bars in an airtight container will help prevent ice crystals from forming.
