Vegan fruit ice cream with the Thermomix® is ready in 3 minutes: the Thermomix® first pulverises the sugar, then blends 400 g of frozen fruit with coconut yoghurt at speed 8 directly into creamy ice cream. No ice cream machine, no waiting, no thawing.
The key difference from shop-bought fruit ice cream: here the creaminess comes entirely from the frozen fruit itself and the coconut yoghurt. No cream, no emulsifiers. If you use tart fruit (raspberries, redcurrants), you need the full 40 g of sugar. With ripe, sweet mangoes or strawberries you can reduce it significantly or leave it out altogether, as we usually do.
Vegan Fruit Ice Cream with the Thermomix®
Ingredients 0 / 3 ✓
- 40 g sugar
- 400 g frozen fruit of your choice
- 150 g coconut yoghurt
Instructions 0 / 3
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1
Pulverise the sugar.
Add the sugar to the mixing bowl and pulverise for 10 sec / speed 10.
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2
Blend the ice cream.
Add the fruit and yoghurt and blend with the help of the spatula for 10 sec / speed 8.
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3
Serve.
Serve and enjoy immediately.
Tip: Adjust the amount of sugar to the tartness of the fruit and your own taste. We usually leave it out entirely.
Video
Nutrition per serving
Which fruit actually works
We work with almost any frozen fruit, but not all give the same result. Berries (strawberries, raspberries, blueberries) produce an intensely fruity ice cream with a slightly grainy texture. Mango and peach make the ice cream noticeably smoother because their flesh has fewer fibres. Pineapple works but produces a somewhat more fibrous consistency.
Important: the fruit must be truly frozen, not just cold. Only then does instant blending at speed 8 work. Partially thawed fruit produces a smoothie consistency rather than ice cream. If your Thermomix® struggles during blending, help it along with the spatula: push briefly from the side under the mixture and continue blending.
This ice cream is not the same as nicecream
Our Nicecream with the Thermomix® is based entirely on frozen bananas, which develop a creamy, ice-cream-like consistency on their own when blended. In this fruit ice cream, the coconut yoghurt takes over part of the creaminess, while the frozen fruit sets the flavour base. That makes it more versatile, but also less pronounced in banana flavour. We use it as a basic recipe when we have no ripe bananas to hand.
Keeps for 2 months airtight, thaw briefly before serving
If you do not eat the ice cream straight away, transfer it to an ice cream container and place it in the freezer. It keeps for up to 2 months. Because there is no stabiliser in it, it will firm up in the freezer more than when freshly blended. Leave it to thaw for 5 to 10 minutes before serving, then portioning with an ice cream scoop works cleanly. Plastic ice cream bowls stay cold and let the portions melt more slowly than regular bowls.
If you want to reduce the sugar or replace it entirely: xylitol works well in this recipe because it becomes just as fine as regular sugar when pulverised at speed 10 and blends evenly into the fruit mixture.
More ice cream recipes with the Thermomix®
If you want to try more Thermomix® ice cream, here are some good options: strawberry fruit ice cream with chocolate chips for a version with added texture, and quick fruit ice cream as another basic recipe.
What other recipes do differently
Goes well with: Waffles.
Many recipes online use frozen bananas as a base (the nicecream method), which automatically makes the ice cream creamy but brings along a banana flavour. Others rely on tinned coconut cream or oat cream plus agave syrup, maple syrup or pitted dates for a soft-serve consistency. Firmer versions go into the freezer for 3 to 4 hours and are stirred through every 30 minutes, while others blend the ice cream as a crushed granita at speed 8 with ice cubes. We stick with pure fruit puree and coconut yoghurt, which turns creamy in 3 minutes, without banana flavour and without any waiting. If you like a bit of texture, scatter unsweetened coconut chips over the ice cream before serving.
