Raffaello ice cream
Contains more fats from cream, coconut, and almond, which provides lasting satiety. The flavor is soft, creamy-coconut, with a pleasant nutty crunch without a sugary overload.
First, prepare the condensed milk according to the linked recipe and measure out the finished condensed milk (240 g). Mix milk (470 g), cream 20% (180 g), dry milk (40 g), finished condensed milk (240 g), and ice cream stabilizer (6 g). Stir until homogeneous and heat to 85 °C, then blend with a blender.
Quickly cool the mixture to 30-35 °C. Add coconut cream (80 g) and almonds (40 g), previously lightly roasted and finely chopped. Mix, cover with plastic wrap in contact, and let it sit for 4-6 hours in the refrigerator.
After stabilization, mix the mass again, pour into molds, and freeze for 6-8 hours at -18 °C.
For a more pronounced “Raffaello” flavor, you can sprinkle the finished ice cream with a small amount of coconut flakes just before serving.
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