- 140 g condensed milk
- 250 g plain yogurt
- 200 ml whipping cream
- 125 g raspberry marmalade
- 250 g raspberries
- Whisk the condensed milk with the yogurt. Fold in the whipping cream and the raspberry marmalade.
- Pour the ice cream mixture into a loaf mould lined with cling film / or into silicone moulds.
- Freeze at least for 6 h, until firm.
- Serve sliced or scooped (with a hot dessert spoon).
- Garnish with the raspberries.