Hot raspberry sauce with ice cream in the Thermomix® works by one simple rule: the sauce goes directly over the ice cream while it is hot, and the ice cream comes directly from the freezer while it is cold. If you reverse the order or take the ice cream out early, you lose the only trick this dessert has. Preparation in the Thermomix® takes 4 minutes.
Hot Raspberry Sauce with Vanilla Ice Cream, Thermomix®
Ingredients 0 / 3 ✓
- 20 g sugar
- 300 g raspberries
- 8 scoops vanilla ice cream
Instructions 0 / 3
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1
Cook the raspberry sauce.
Add the sugar to the mixing bowl and pulverise for 10 seconds / speed 10.
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2
Add the raspberries and heat for 4 minutes / 70°C / speed 1.
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3
Serve.
Place the vanilla ice cream in serving bowls and pour the hot raspberries straight over the top.
Tip: After heating, add a splash of Licor 43 to your raspberries and blend the raspberry sauce for 5 seconds / speed 5.
Video
Nutrition per serving
What the Thermomix® does for the raspberry sauce
Sugar and raspberries go into the mixing bowl together. First we pulverise the sugar for 10 seconds at speed 10, then add the raspberries and heat for 4 minutes at 70°C at speed 1. That is all it takes: the raspberries soften, the sugar dissolves completely, and the sauce stays lightly textured. If you prefer it smoother, you can blend briefly at speed 5 after heating. That step is optional, but it makes a real difference to how the sauce coats the melting ice cream.
70°C is a deliberate choice: hot enough to start melting the ice cream immediately, but not so high that the raspberries boil and lose their fresh flavour. If you use frozen raspberries, the time will need to increase slightly. With fresh ones, 4 minutes is exactly right.
Licor 43 in the sauce: when it makes sense
After heating, add a splash of Licor 43 to the raspberry sauce and blend for 5 seconds at speed 5. It works because the vanilla and caramel notes in the liqueur balance the sharpness of the raspberries without making the dessert sweeter. If you are making this for children, leave the liqueur out. Anyone who tries the version with it will notice when it is missing. We serve the adult version with Licor 43 and the children’s version without, both from the same batch.
Timing and serving bowls
The ice cream goes into the bowl only once the sauce is ready. Not before. Stainless steel or glass bowls chill quickly, which helps. We pour the hot raspberries straight over the top and serve immediately. The longer the ice cream sits, the more it melts before serving and the contrast is lost. That sounds obvious, but it is the only point at which this dessert can go wrong.
Making the vanilla ice cream yourself gives you more control over the consistency. Shop-bought works just as well. If you are serving a larger group, note that 4 scoops per serving is generous. For 8 people, either make the sauce in two batches or double the quantities from the start.
If you want to explore more hot dessert sauces with the Thermomix®: hot cherries work on exactly the same principle and are a classic alternative when raspberries are not available.
Fresh or frozen raspberries?
Goes well with: Waffles.
In summer we use fresh raspberries as soon as we can get them locally. They keep more aroma, the sauce stays brighter, and 4 minutes at 70°C is exactly right. Outside of the season, frozen raspberries are the more honest choice compared to pale imported fruit from a plastic punnet. We add them straight from frozen into the mixing bowl and extend the time to 5 to 6 minutes so the sugar dissolves completely. The colour deepens and the flavour becomes a little sharper. To balance that, add an extra 10 g of sugar or stir in a tablespoon of double cream at the end. Both versions work. The classic appeal of this dessert comes from the contrast between hot and cold, not from which variety of raspberry you use.
