Thermomix Strawberry Ice Cream

A simple 4 ingredient recipe that makes the perfect summer time dessert.

Prep Time15

Cook Time40

Freezer Time12

Total Time12 55

Course: Sorbets & Ice Creams

Cuisine: Western

Keyword: thermomix strawberry ice cream

Servings:

Calories: 327kcal

750 g fresh strawberries, washed and hulled (cut any large strawberries in half)
1 tablespoon white sugar
395 g sweetened condensed milk
500 ml whipping cream, thickened cream

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.
While the strawberries are cooling, whip the cream. Insert the butterfly whisk into a clean, dry Thermomix bowl. Add the cream and whip for 1-4 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 and place in the fridge until the strawberries have fully cooled. Rinse and dry the Thermomix bowl.
Add the cool 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.
Add the whipped cream to the strawberry mixture and gently fold through a couple of times with a spatula to help the mixture move through the blades. Mix for 20-30 sec/reverse /speed 2.5. Carefully fold in any remaining cream with a spatula. A few streaks are perfectly fine.
Pour the mixture into a 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 10-20 minutes before scooping.

The ice cream will keep for 1-2 weeks in the freezer. Ensure that it's adequately covered to prevent ice crystals forming.