Raspberry and yogurt ice cream on a stick
My raspberry yogurt popsicle is beautiful fruity and refreshing. It is reminiscent of raspberry magnum ice cream. Together with a delicious white chocolate coating it beats store-bought ice cream hands down. Especially when you look at it, what is processed in Magnum and Co will.
Of course, you shouldn't expect it to have a similar consistency to industrially produced ice cream, which is made with lots of Chemistry and tricks retains the same creamy and fluffy consistency at any temperature. Some time ago I made a Article on why it's better to make your own ice cream.
A long time I needed to find a Developing a recipe for ice lollies without an ice cream machine is simply frozen and develops a nice consistency. And finally the time has come!
You can eat the ice cream straight from the freezer. It is soft enough for this. However, it tastes even better if you leave it to thaw for a few minutes.
Of course, you can also freeze the ice cream in the ice cream machine first and then pour it into the molds. However, this is exactly the extra effort I wanted to avoid by changing the recipe.
Content
Recipe and instructions
You can adjust the amount of ice cream according to your shape (see Tips). You can either use the numbers (1x, 2x, 3x, 4x) or simply change the number of portions individually. You can also print the recipe. Feel free to rate the ice cream once you've tried it. I would be very happy to receive your feedback 😀
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Raspberry and yogurt ice cream on a stick
Equipment
- Freezer
Ingredients
Liquid ingredients
- 430 g Raspberries (frozen or fresh)
- 245 g Yogurt 3,5%
- 58 g Cream
- 3 EL Lemon juice
Dry ingredients
- 76 g cane sugar *
- 72 g Skimmed milk powder *
- 50 g Dry glucose *
- 43 g Dextrose *
- 22 g Inulin *
- 0,9 g Locust bean gum *
- 0,9 g Guar gum *
Optional
- 200 g Couverture, white *
- 100 g Cocoa butter *
- Raspberries, freeze-dried *
Instructions
Preparing the ice cream mixture
- Weigh the dry ingredients. Small quantities should be weighed using a fine scale. If any of the ingredients have become lumpy, pass them through a sieve.43 g dextrose, 50 g dry glucose, 72 g skimmed milk powder, 76 g cane sugar, 0.9 g locust bean gum, 0.9 g guar gum, 22 g inulin
- Mix the dry ingredients well.
- Puree the raspberries. If you don't like the seeds, pass the mixture through a sieve.430 g raspberries
- Add the liquid ingredients to the raspberry puree and mix everything well.245 g yogurt, 58 g cream, 3 tablespoons lemon juice
- Now stir in the mixed dry ingredients with a whisk.
- Leave the ice cream mixture to mature in the fridge for at least 1 hour so that the binding agents can swell.
Freezing process
- Prepare the popsicle molds and fill with the ice cream mixture. Leave a little space around the edge.
- Freeze for 4-6 hours, depending on the freezer compartment and the size of the molds.
Decoration (optional)
- Melt the couverture and cocoa butter in a container in a bain-marie. Ideally, the container should be as narrow and tall as possible and only slightly larger in diameter than the ice cream stick.200 g chocolate coating, white, 100 g cocoa butter
- Remove the couverture from the bain-marie and leave to cool to lukewarm.
- Crumble the freeze-dried raspberries.Raspberries, freeze-dried
- Take the ice cream out of the mold one by one and dip it into the chocolate coating so that it is completely covered.
- Allow the excess couverture to drip off briefly and place the ice cream on baking paper and immediately add the crumbled raspberries on top.
- Work quickly and always in small batches. As soon as the chocolate coating is firm, put the ice cream back in the freezer.
Notes
Tips and interesting facts about raspberry and yogurt popsicles
- There are many Types, sizes and shapes of popsicle molds. I like to use the small molds that look similar to Magnum (e.g. ice molds silicone molds from € 11.86 )* and frozen horizontally. However, depending on what you prefer or what kind of freezer you have, it may be better for you to use upright or larger molds. I have linked a selection for you below.
- Calculating the quantity required for your ice cream moldThe popsicle molds I use hold approx. 50 g per cavity. So I need 400 g of my recipe for 8 popsicles. If you don't know exactly how much will fit in your popsicle molds, fill them with water and weigh the amount of water. Depending on how many popsicle molds you want to fill, adjust the recipe accordingly using the slider.
- Chocolate icingIf you prefer, you can also use just white couverture, but the glaze will be more liquid with cocoa butter and therefore thinner. I personally find this version better for ice cream, as the chocolate hardens very quickly due to the cold.
- StorageWith chocolate icing, it is no problem to layer the popsicles in a container. If you are not using icing, use baking paper as a separating layer so that nothing sticks together.
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Tried it and it tasted really good.
Super recipe! I'd love more popsicle recipes.
Hello Iris,
Thank you very much for the positive feedback 😀
I am currently working on more recipes for popsicles. Feel free to drop by again and again.