Thermomix Strawberry Ice Cream

This soft and creamy Thermomix Strawberry Ice Cream is the perfect summer dessert. Made with only four ingredients, it’s easy to prepare and sure to be a crowd-pleaser.

The secret to this recipe’s amazing flavor is roasting the strawberries. Roasting intensifies the strawberry flavor and gives the ice cream a beautiful pink hue.

Why We Love This Recipe

• Only 4 simple ingredients.
• Great way to use in-season strawberries.
• Impressive dessert for dinner parties.

Ingredients

• Fresh ripe strawberries
• Sweetened condensed milk (Nestlé recommended)
• Full-fat whipping cream
• Sugar (for roasting strawberries)

Step-by-Step Directions (Summary)

1. Roast Strawberries: Wash, hull, and cut strawberries. Roast until soft. Cool.
2. Whip Cream: Whip cream in the Thermomix bowl. Transfer to a separate bowl.
3. Process Strawberries: Process cooled strawberries in the Thermomix until smooth.
4. Combine Ingredients: Add sweetened condensed milk to the strawberry mixture and combine.
5. Fold in Whipped Cream: Gently fold whipped cream into the strawberry mixture.
6. Freeze: Pour mixture into a container, cover with parchment paper and plastic wrap, and freeze for 12+ hours or overnight.

Substitutions

Cream of coconut can be used instead of sweetened condensed milk.

Serving Suggestions

Thaw the ice cream for 10-30 minutes before serving. Serve in waffle cones, on its own, or with fresh strawberries.

Storage

Keep the ice cream in the freezer for up to 1-2 weeks, ensuring it’s well-covered to prevent ice crystals.

Thermomix Strawberry Ice Cream

Recipe by admin

0.0 from 0 votes

Course: ThermomixCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

250

kcal

A creamy, refreshing strawberry ice cream made with just 4 ingredients, perfect for summer indulgence.

Ingredients

• 750 g 750 fresh strawberries, washed, hulled, and halved

• 1 tablespoon 1 white sugar

• 1 1 x 395g can sweetened condensed milk

• 500 ml 500 whipping cream/heavy cream

Directions

• Roast the Strawberries:
• Preheat oven to 180°C (160°C fan). Line a baking tray with paper. Place strawberries on the tray, sprinkle with sugar, and roast for 35-45 minutes until soft and juicy. Cool for 20-30 minutes.
• Whip the Cream:
• In the Thermomix, insert the butterfly whisk. Whip cream on Speed 3 for 1-4 minutes, watching closely to avoid overwhipping. Transfer whipped cream to a bowl.
• Blend the Strawberries:
• Place cooled strawberries in the Thermomix bowl. Mix for 10 seconds on Speed 4 until smooth. Add condensed milk and mix for another 10 seconds on Speed 4 until combined.
• Fold the Mixture:
• Gently fold a spoonful of whipped cream into the strawberry mixture until smooth. Gradually fold in the rest, avoiding overmixing to keep the texture light and fluffy.
• Freeze the Ice Cream:
• Pour into a freezer-safe container, cover with greaseproof paper to prevent ice crystals, then seal with a lid. Freeze for 12+ hours. Soften at room temperature for 10-20 minutes before serving

Notes

• Store in the freezer for 1-2 weeks, covered tightly to prevent ice crystals.
  Watch the cream closely while whipping to avoid separation.