Free Recipe for Thermomix · Scoopable Ice Cream
A soft, scoopable berry ice cream you make in the Thermomix and set in cute single serves, ready in the freezer whenever the craving hits.
This scoopable berry ice cream is made in the Thermomix in about 10 minutes of hands-on time, serves 4 to 6, and sets soft enough to scoop straight from the freezer.
Homemade berry ice cream that is scoopable straight from the freezer? Yes please. This one is endlessly adaptable, so you can tailor it to whatever your family loves, or whatever is in the freezer. Raspberry, blueberry, cherry, boysenberry, strawberry, or a combination, they are all delicious and all easy.
I love setting mine in individual Mini Silicone Pot Containers with Lids. The lids keep out freezer burn and stop flavours mingling, and the single serves are unbelievably cute. Everyone gets their own little tub of ice cream, and I am obsessed.
The magic is in the blend of sweetened condensed milk and thickened cream, which keeps the ice cream soft and creamy instead of freezing rock hard. A quick whip with the butterfly is all it takes, and dairy is easy to swap out if you need to.
Meet the tool
Perfect single serves, no freezer burn
Mini Silicone Pot Containers with Lids
Naturally non-stick, food-grade silicone pots with tight-fitting lids. Freeze cute single serves, then pop them out clean.
Shop now →Watch
See how easy it is
Here is a quick video of my homemade blueberry ice cream coming together.
Let's Churn
Scoopable Berry Ice Cream (for Thermomix)
Serves 4 to 6 · Thermomix or thermo cooker · 10 minutes plus 8 hours freezing
Ingredients
* Dairy free, vegan or vegetarian? Swap in dairy-free coconut condensed milk and oat cream. We have tested this variation and the results are absolutely delicious.
The Tools
Mini Silicone Pot Containers with Lids
Freeze perfect single serves, lids on to keep out freezer burn.
Shop now →Method
Place the berries and sugar in the TC bowl, mill 10 sec / speed 9.
Add the condensed milk, mix 5 sec / speed 9. Scrape down the sides.
Insert the butterfly. Add the cream, whip 20 sec / speed 4. Scrape down the sides.
Whip a further 5 sec / speed 4. Divide the mixture between four Mini Silicone Pot Containers with Lids. Put the lids on and freeze for a minimum of 8 hours.
To serve
Allow the ice cream to stand at room temperature for 15 minutes before serving straight from the tubs. Easy as that.
Store in the freezer with the lids on, which keeps out freezer burn and stops the flavours mingling, so every little tub tastes fresh.
More To Watch
Come cook along with us
A peek inside our kitchen for more fresh, fast thermo cooking inspiration.
Frequently Asked Questions
Can I make this dairy free or vegan?
Yes. We have made this recipe with dairy-free coconut condensed milk and oat cream and the results were absolutely delicious, so it is a great swap if dairy is off the menu for you.
Which berries work best?
Use whatever you love or have on hand. Blueberries, cherries, boysenberries, strawberries, raspberries, or a combination all work beautifully. Frozen berries are what the recipe is built around.
Why is this ice cream scoopable straight from the freezer?
The blend of sweetened condensed milk and thickened cream keeps it soft enough to scoop. Just let it stand at room temperature for 15 minutes before serving.
How long does it need to freeze?
Freeze for a minimum of 8 hours, so overnight is ideal, and it will set beautifully in the tubs.
Do I need the butterfly whisk?
Yes. Insert the butterfly to whip the cream through in steps 3 and 4, which is what gives the ice cream its light, creamy texture.
Want to get more from your Thermomix?
Our naturally non-stick Mini Silicone Pot Containers with Lids turn one batch into perfect individual serves, from ice creams and yoghurts to jellies and snacks. Lids on, freezer ready, no fuss.
