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.
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.
Why We Love This Recipe
- 4 simple ingredients.
- An excellent way to use strawberries when they are on special.
- An impressive dessert for dinner parties.
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.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Step 1. Wash the strawberries of any dirt and leave them to dry on a tea towel or kitchen towel. Hull and cut them into halves or quarters. Roast the strawberries for about 30-40 minutes until they are soft. Set aside to cool.
Quick tip: 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.
Step 2. Whip the cream in the Thermomix bowl. I have a separate blog post with tips for success. As soon as the cream is whipped, transfer it to a separate bowl.
Step 3. Once the strawberries have cooled, transfer them to the Thermomix bowl and mix for 10 sec/speed 4.
Step 4. Add the sweetened condensed milk to the strawberry mixture and mix for 10 sec/speed 4 to combine.
Step 5. Transfer the strawberry mixture into a large bowl next to the whipped cream.
Steps 6-7. Fold the whipped cream gently in the strawberry mixture, a dollop at a time. At first, it will look lumpy. As you continue to fold, the combination smooths out and becomes soft and silky. Be careful not to over-mix, otherwise it will not be light and fluffy.
Step 8. Pour the mixture into a tin or freezer-proof container. Place grease-proof paper on top to prevent icicles from forming. Cover with plastic wrap and lid if the container has one and freeze for 12+ hours or overnight.
Cream of coconut can be substituted for sweetened condensed milk.
The ice cream will be solid from the freezer. To soften it, thaw on the bench-top at room temperature for 10-30 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.
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.
You Might Also Love
- 750g fresh strawberries, washed, hulled and cut into halves
- 1 tablespoon white sugar
- 1 x 395g can of sweetened condensed milk
- 500ml whipping cream / thickened cream / heavy cream
- 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 minutes until soft and the juices start to run. Leave to cool completely (about 20-30 mins).
- While the strawberries are cooling, whip the cream. To do this, insert the butterfly whisk into the Thermomix bowl and whip for 1-4 minutes on speed 3. WATCH THE CREAM LIKE A HAWK, as it can easily separate. Ensure 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 the 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 and place it next to the 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.
- 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, take the ice cream out of the freezer and leave to thaw on the bench top for 10-20 minutes to soften.
The ice cream will keep for 1-2 weeks in the freezer. Ensure that it's adequately covered to prevent ice crystals forming.
Nutrition Information:Yield: 10 Serving Size: 1
Amount 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.