Get ready for summertime with this soft and creamy Thermomix Strawberry Ice Cream. With only four ingredients, it’s a breeze to make and will please everyone.
The secret to this Strawberry Ice Cream recipe is to roast the strawberries first. I know that sounds a bit long-winded, but trust me it’s worth it. By roasting the strawberries, the flavour intensifies and gives the ice cream a gorgeous pink colour.
I love serving this in a waffle cone, but it would be equally lovely on its own or with some fresh strawberries on the side.
Tips on How to Make Strawberry Ice Cream in the Thermomix (see the recipe card at bottom for ingredient quantities etc.)
Prepare the Strawberries
Wash the strawberries well of any dirt and leave them to dry on a tea towel or kitchen towel. Hull and cut them into halves or quarters. To hull strawberries, pull off the green tops then insert a small, sharp knife at an angle and run it around the visible circle and pull out the hull. Roast the strawberries for about 30-40 minutes until soft and oozing juices. Leave aside to cool (photo 1).
Whip The Cream
Whilst the strawberries are cooling, whip the cream in the Thermomix bowl. This should take 1-4 minutes on speed 3 with the butterfly attachment. I have a whole separate blog post on whipping cream here with lots of top tips. Once the cream is whipped, place it into a separate bowl (photo 4). There’s no need to clean the Thermomix bowl.
Once the strawberries have cooled down, place them into the Thermomix bowl and pulverise for 10 sec/speed 4 (photo 2). Add the sweetened condensed milk to the strawberry mixture and mix 10 sec/speed 4 to combine (photo 3).
Place the strawberry mixture into a large bowl next to the whipped cream (photo 4).
Gently fold the whipped cream into the strawberry mixture, a dollop at a time (photo 5 & 6). At first, it will look lumpy. As you continue to fold, the combination will smooth out and become soft and silky. Be careful not to over-mix, or it won’t be light and fluffy.
Pour the mixture into a tin or freezer-proof container (preferably with a lid). Place greaseproof paper on top to help prevent icicles forming (photo 7). Cover with plastic wrap or if the container has a lid even better and freeze for 12+ hours or overnight.
To Serve
The Strawberry Ice Cream will be solid straight from the freezer so will need to thaw out for 10-20 minutes at room temperature before serving.
The ice cream will keep for up to 1-2 weeks in the freezer. Ensure that it’s adequately covered to prevent ice crystals forming.
You Might Also Love
Thermomix Gin & Tonic Sorbet
Mango Sorbet
Chocolate Mint Ice Cream
Pineapple Sorbet
Raspberry Mango Sorbet
Nutella Ice Cream
Thermomix Strawberry Ice Cream
A no-fuss recipe for Strawberry Ice Cream made with only 4 ingredients. The secret is roasting the strawberries to intensify the flavour and to give it a lovely pink colour.
Ingredients
- 750g strawberries, washed, hulled and cut into halves
- 1 tablespoon white sugar
- 1 x 395g can of sweetened condensed milk
- 500ml whipping cream
Instructions
- Preheat the oven to 180°C/ 160°C fan and line a large baking tray with baking paper.
- Place the strawberries on the baking tray and sprinkle with sugar. Roast for 35-45 mins until soft and the juices start to run. Leave to cool completely (about 20-30 mins).
- Whilst the strawberries are cooling, whip the cream. To do this, insert the butterfly whisk and whip for 1-4 minutes on speed 3 with the butterfly attachment. Ensure that the bowl is sparkly clean before whipping. For tips on whipping cream in the Thermomix check out my post here.
- Once the cream is whipped, transfer it to a separate bowl. There is no need to clean the Thermomix bowl.
- Place the roasted strawberries into Thermomix bowl and mix for 10 sec/speed 4 until pulverised.
- Add the sweetened condensed milk to the strawberry mixture and mix for 10 sec/speed 4 until combined.
- Transfer the strawberry mixture to a large separate bowl next to the whipped cream.
- Add a dollop of whipped cream to the strawberry mixture and gently fold in with a spatular. (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.
- When finished, pour the mixture into a freezer-proof container or tin, cover the top with greaseproof paper and press out any air bubbles (this prevents icicles forming).
- Cover the container with a lid or clingfilm and freeze overnight or for 12+ hours.
- To serve, leave to thaw out for 10-20 minutes first as it will be hard straight from the freezer.
Notes
The ice cream will keep for up to 1-2 weeks in the freezer. Ensure that it's adequately covered to prevent ice crystals forming.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 327Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 70mgSodium: 65mgCarbohydrates: 30gFiber: 2gSugar: 28gProtein: 5g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Leave a Reply