White Chocolate Raspberry ice cream bars
White chocolate raspberry ice cream bars coated in flaked almonds. This no-churn ice cream bar recipe makes the perfect Barbiecore summer dessert.
Equipment
- 1 Sieve
- 1 ice cream mold (4 ice cream bars)
Ingredients
- 150 grams (1.25 cups) Raspberries
- 150 grams (0.65 cups) Heavy cream
- 120 grams (0.3 cups) Sweetened condensed milk
- 100 grams (0.75 cups) White chocolate
- 100 grams (0.75 cups) Flaked almonds
- 1 tablespoon powdered sugar (optional)
Instructions
- Blend the raspberries into a liquid, and then push through a sieve into a mixing bowl to remove the pips/seeds.
- Mix the raspberry puree and condensed milk together. Sieve the powdered sugar into the raspberry puree if you want it sweeter.
- In a separate bowl, whip the cream until it is thickened, and then gently fold the raspberry mixture into it. Do not overmix.
- Pour the raspberry ice cream bars mixture into molds and freeze for at least four hours.
- Melt the white chocolate in a bowl over a saucepan of simmering water and pour it into a mug or other container that will allow for dipping depth.
- Place flaked almonds into a ziplock bag and place on a chopping board or hard surface. Using a rolling pin, crush the flaked almonds into smaller pieces.
- Toast flaked almonds in a frying pan over medium heat for a few minutes until fragrant and lightly browned.
- Dip the frozen raspberry ice cream bars into the melted white chocolate and then into the flaked almonds.
- Put the homemade raspberry ice cream bars on a tray in the freezer for 20 minutes to allow the chocolate to set before serving.
Video
Nutrition
Calories: 531kcalCarbohydrates: 44gProtein: 11gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 58mgSodium: 71mgPotassium: 458mgFiber: 6gSugar: 37gVitamin A: 651IUVitamin C: 11mgCalcium: 236mgIron: 1mg
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