Berry Skyr Ice Cream with the Thermomix® is ready in 5 minutes because we skip the freezing step and blend straight from frozen berries plus ice-cold Skyr into a creamy soft-serve texture. 700 g frozen berries, 500 g Skyr 0.2%, 80 g honey or maple syrup, 1 tsp vanilla extract, done in 4 bowls. Per serving: 180 kcal, 18 g protein, 2 g fat. A clear step up from any shop-bought ice cream.
We make this ice cream in summer after sport, in winter as a healthy dessert after dinner, or as a snack for the kids that is not loaded with sugar. A stainless steel ice cream scoop makes portioning it out in 1 minute effortless.
Quick Berry Skyr Ice Cream with the Thermomix®
Ingredients 0 / 3 ✓
- 2 banana cut into pieces, frozen
- 700 g mixed berries frozen
- 400 g Skyr
Instructions 0 / 3
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1
Blend all ingredients.
Add the bananas, 600 g berries and Skyr to the mixing bowl and blend for 10 seconds / speed 10, using the spatula to assist.
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2
Garnish.
Garnish with the remaining berries.
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3
Serve.
Serve immediately.
Tip: Try exotic fruits such as pineapple or mango in your Skyr ice cream.
Video
Nutrition per serving
Why Skyr and not Greek yoghurt
Skyr comes from Iceland and is classified under EU law as a fresh cheese, not a yoghurt. It contains three times more protein than whole-milk yoghurt (around 11 g per 100 g) and very little fat. When blended with frozen berries, its high protein density creates a creamy, stable consistency that does not melt straight away. With regular yoghurt the ice cream turns runny within 5 minutes.
On Cookidoo and many recipe sites, quark is often used instead. Quark is fine, but it gives less creaminess than Skyr. If you cannot find Skyr, mix low-fat quark with 2 tbsp of double cream (still only 5 g fat per serving).
Frozen berries, not fresh, every time
Fresh berries would warm the ice cream up, and it needs to come out of the mixing bowl cold. Frozen berries provide the cold shock that creates the soft-serve consistency. We use a mix of raspberries, blueberries and blackberries (200 g + 250 g + 250 g) or pure frozen strawberries. Important: put the berries straight from the freezer into the mixing bowl with no thawing time. If you thaw them first, the water cannot be bound and the ice cream turns watery.
Blend: 700 g frozen berries + 500 g cold Skyr + 80 g honey + 1 tsp vanilla extract, 30 seconds at speed 7, using the spatula occasionally. Portion straight into chilled bowls and serve with colourful ice cream spoons.
Sweetening and storing
80 g honey gives a medium level of sweetness. If you prefer less sweet (for diabetics or a low-sugar diet), reduce to 40 g. Erythritol or xylitol work as a 1:1 sugar substitute. If you buy pre-sweetened Skyr, you can skip the sweetener altogether. Unsweetened Skyr from organic ranges works best here.
If you have leftovers, freeze them in an airtight container and take them out 10 minutes before serving. The consistency is always best fresh. Once frozen, it stays flavourful for 2 to 3 weeks, after which the Skyr begins to crystallise slightly.
Five Skyr ice cream variations
Banana Skyr (1 frozen banana instead of 200 g berries, less acidity), Mango and Passion Fruit (700 g frozen mango + 1 passion fruit), Chocolate Berry (1 tbsp cocoa + 50 g dark chocolate chips), Green Skyr Ice Cream (frozen berries + a handful of baby spinach + banana for a kids trick), Vegan (high-protein soy yoghurt + berries).
What goes well with Berry Skyr Ice Cream
As a topping, try our homemade granola, or our crunchy cookies. For more healthy ice cream options: our ice lolly collection or Nicecream recipes. More healthy desserts in our healthy desserts category.
Pairs well with: Waffles.
