This Solero Cocktail with the Thermomix® is ready in 2 minutes and fills 4 large glasses of 400 ml each. Here is how: add 600 g passion fruit juice, 300 g orange juice, 200 g vodka, 200 g vanilla ice cream and 300 g ice cubes to the mixing bowl and blend for 5 seconds at speed 8. The result is an ice-cold, creamy drink that tastes just like the ice lolly from our childhood. No shaker, no bar equipment, just one button press.
We have been making this drink for years on every warm evening on the terrace. The difference from most Solero recipes online: we use real vanilla ice cream instead of vanilla syrup. That is exactly what gives it the creamy, slightly foamy texture that the original ice lolly is known for. Syrup only adds colour; ice cream makes the drink.
Solero Cocktail with the Thermomix®
Ingredients 0 / 5 ✓
- 200 g Vodka
- 600 g passion fruit juice
- 300 g orange juice
- 200 g vanilla ice cream
- 300 g ice cubes
Instructions 0 / 1
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1
Blend the cocktail.
Add all ingredients to the mixing bowl and blend for 5 sec / speed 8.
Tip: You can also make ice cubes from passion fruit juice or orange juice so your cocktail does not become watered down.
Video
Nutrition per serving
Why vanilla ice cream is what makes a Solero a Solero
Most recipes use 50 to 60 g of vanilla syrup and then pour the drink over separate crushed ice. That gives you a fruity cocktail, but not a Solero. The Solero lives from the creamy, vanilla coating around the passion fruit. Our 200 g of vanilla ice cream provide the milk fat and air that syrup simply does not have. The result is richer and actually tastes like the ice lolly.
The second point is the ratio. With 600 g of passion fruit juice, the fruit makes up more than half the cocktail. Passion fruit has enough acidity and aroma to hold its own against the vodka and the sweetness from the vanilla ice cream. The 300 g of orange juice rounds everything out and adds a second citrus note without overshadowing the passion fruit. It is worth using quality juice here: 100% not-from-concentrate juice with no added sugar tastes noticeably better than nectar, which often contains only 25% fruit and a lot of added sugar.
And the third point is the Thermomix® itself. It crushes the 300 g of ice cubes, blends the juices, and emulsifies the vanilla ice cream in a single step. By hand you would need a shaker, separate crushed ice, and then you still have to fish the passion fruit seeds out at the end. With us, everything goes into the mixing bowl, 5 seconds, done. That is why we make the Solero in the Thermomix® rather than by hand.
These three mistakes make the Solero watery or thin
Blending for too long, the ice melts
5 seconds at speed 8 is enough to crush the ice cubes into fine crushed ice and distribute everything evenly. Blending for longer melts the ice through frictional heat and dilutes the drink. After just 10 seconds the cocktail is noticeably thinner and loses its creamy consistency.
Our solution: Short and powerful. 5 seconds, speed 8, then straight into the glasses. If the ice is not quite fine enough, give it 2 seconds more in short bursts rather than letting it run continuously.
Adding vanilla ice cream too early with the juices
If you add the vanilla ice cream to the mixing bowl right at the start with the juices and the vodka and let it run for a long time, you break down the ice crystals completely. The creamy texture disappears and what is left is a sweet, milky liquid without any structure.
Our solution: Pay attention to the order in the mixing bowl. Juices and vodka go in first at the bottom, then vanilla ice cream and ice cubes on top at the end. That way the ice and the ice cream are only briefly caught by the blades and stay creamy rather than being completely broken down.
Nectar instead of juice, the cocktail tastes flat
Passion fruit nectar often contains only 25% fruit and a lot of added sugar. In the finished cocktail that tastes cloyingly sweet rather than fresh and fruity. The acidity is missing, and without acidity the Solero tips into something dull.
Our solution: Buy 100% not-from-concentrate juice, ideally a passion fruit multi-fruit juice with a high fruit content. If you only have nectar to hand, add a squeeze of lime juice to bring back the missing acidity.
Solero without alcohol, with mango, or as a strawberry version
Alcohol-free for children: Leave out the vodka and replace it with 200 g more passion fruit juice. That gives a fruitier, sweeter drink that works well at a children’s birthday party or as a summer refresher. The vanilla ice cream stays in and provides the classic Solero consistency even without alcohol.
With mango: 600 g of mango juice instead of passion fruit gives a milder, sweeter cocktail with full, round fruit flavour. If you prefer it not too sweet, mix 400 g mango with 200 g passion fruit to keep the acidity.
With pineapple: Pineapple juice makes the drink more tart and refreshing, almost tropical. Works well when it is really hot outside and you want something a little less sweet.
As a strawberry Solero: Add 100 g of frozen strawberries along with the ice cubes. That colours the cocktail a vivid pink and brings in a berry flavour. Works with raspberries too, and the colour becomes even more intense.
With rum instead of vodka: A light rum adds a subtle caramel-vanilla note that suits the Solero well. Vodka stays more neutral and lets the fruit come to the front. Both work and it comes down to personal taste.
Drinks that go well with the Solero at a summer party
If you are planning a whole cocktail evening, pair the Solero with two or three more drinks from the Thermomix®. Our vanilla ice cream with the Thermomix® is the base you need for the Solero anyway, and it also works beautifully on its own as a dessert. For a sparkling contrast to the creamy Solero, a strawberry and mango Prosecco cocktail from the Thermomix® fits perfectly. And if you are looking for something to give as a gift, a unicorn liqueur from the Thermomix® looks just as summery in the glass.
How to prepare the Solero ahead of time and store it properly
Always serve the finished cocktail straight away, because the crushed ice melts within minutes and the drink becomes watery. The Solero is a fresh drink, not something you make in advance.
That said, a lot of prep is possible: you can mix the juices and the vodka hours beforehand and chill them in the fridge. The vanilla ice cream and ice cubes go in just before serving, then blend for 5 seconds at speed 8. That way the drink is ready in seconds when the guests arrive. A good trick against watering down: freeze some of the passion fruit or orange juice in ice cube trays and use those juice cubes instead of plain ice cubes. Then nothing tasteless melts into the cocktail.
