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Raspberry Yogurt Ice Cream

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15 min
Prep: 15 min | | Servings: 6

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  • 140 g condensed milk
  • 250 g plain yogurt
  • 200 ml whipping cream
  • 125 g raspberry marmalade


  • 250 g raspberries


  1. Whisk the condensed milk with the yogurt. Fold in the whipping cream and the raspberry marmalade.
  2. Pour the ice cream mixture into a loaf mould lined with cling film / or into silicone moulds.
  3. Freeze at least for 6 h, until firm.
  4. Serve sliced or scooped (with a hot dessert spoon).
  5. Garnish with the raspberries.