Get ready for summer with this soft and creamy Thermomix Strawberry Ice Cream. With only four ingredients, it's a breeze to make and will please everyone. It's an excellent way to use strawberries when they are on special, and impressive enough for a dinner party.
FEATURED REVIEW
"This ice cream is the absolute bomb. Baking the strawberries makes their flavour so intense. Just to change it up occasionally I add chopped Flake chocolate."
MARILYN
The secret of this Strawberry Ice Cream recipe is roasting the strawberries. By roasting the strawberries, the flavour intensifies and gives the ice cream a beautiful pink colour.
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Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Strawberries - use fresh ripe strawberries.
- Sweetened condensed milk - not to be confused with evaporated milk. Nestlé is a good brand.
- Cream - use full fat whipping cream.
- Sugar - to sprinkle over the strawberries.
Recipe Tips
To hull strawberries, pull off the green tops and then insert a small sharp knife at an angle. Run the knife around the visible circle and pull the hull out.
Substitutions
Cream of coconut can be substituted for sweetened condensed milk.
Serving Suggestions
The ice cream will be solid from the freezer. To soften it, thaw on the bench-top at room temperature for 10-20 minutes before serving.
I love to serve it in a waffle cone, but it would be equally enjoyable on its own or with fresh strawberries.
Storage
The ice cream will keep in the freezer for up to 1-2 weeks. Ensure it is adequately covered to prevent the formation of ice crystals.
📖 Recipe
Thermomix Strawberry Ice Cream
Ingredients
- 750 g fresh strawberries washed, green tops removed (cut any large ones in half)
- 1 tablespoon white sugar
- 395 g sweetened condensed milk
- 500 ml whipping cream thickened cream
Instructions
- Preheat the oven to 180°C/350°F (160°C fan). Line a large baking tray with baking paper.
- Place the strawberries on the baking tray and sprinkle over the sugar and toss to combine. Roast for 30-40 minutes or until soft and the juices start to run. Set aside to cool completely.
- Once the strawberries are cooled, whip the cream. Insert the butterfly whisk into a clean, dry Thermomix bowl. Add the cream and whip for 1-3 min/speed 3 without the measuring cup. Watch the cream very carefully so that it doesn't overwhip. Transfer the whipped cream to a regular mixing bowl. Rinse and dry the Thermomix bowl.
- Add the cooled strawberries to the Thermomix bowl. Blend for 10 sec/speed 5. Scrape down the sides of the mixing bowl with a spatula. Pour in the sweetened condensed milk and blend for 10 sec/speed 4 until combined.
- Transfer the strawberry mixture to a second, large mixing bowl and place it next to the bowl of whipped cream.
- Add a dollop of whipped cream to the strawberry mixture and gently fold in with a spatula. (see photos in recipe post). At first, it will look lumpy, but as you continue to fold, it will become smooth and silky. Continue with the rest of the cream gradually - be careful not to overmix, or the mixture won't be light and fluffy. A few streaks are okay.
- Pour the mixture into a shallow freezer-safe container and smooth over the top. Press a sheet of baking paper onto the surface to prevent ice crystals forming. Cover and freeze overnight (12+ hours).
- To serve, leave at room temperature for 10 minutes before scooping.
Marilyn says
This icecream is the absolute bomb. Baking the strawberries makes their flavour so intense. Just to change it up occasionally I add chopped Flake chocolate.
Vicki says
Hi Marilyn, chopped Flake chocolate sounds awesome! Thank you for the tip! Vicki
Nicole says
Can I cook the strawberry instead of roast it? I dont have an oven. Thanks.
Vicki says
Hi Nicole, yes - you can cook the strawberries on the stove. Kind regards, Vicki