Strawberry ice lollies made with the Thermomix® need no cream, no egg and no ice cream machine. Three ingredients, 30 seconds of blending, and then the freezer takes over. We use apple juice instead of water because it carries the natural fruit acidity of the strawberries without diluting them.
Strawberry Ice Lollies with the Thermomix®
Ingredients 0 / 3 ✓
- 30 g vanilla sugar
- 500 g strawberries
- 100 g apple juice
Instructions 0 / 3
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1
Pulverise the sugar.
Add the sugar to the mixing bowl and blend for 10 seconds / speed 10.
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2
Blend the ingredients.
Wash and hull the strawberries, add to the mixing bowl together with the apple juice and blend for 20 seconds / speed 10.
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3
Freeze.
Pour the mixture into ice lolly bags or ice lolly moulds, seal well and freeze.
Tip: Outside of strawberry season you can use frozen strawberries or strawberry juice instead.
Video
Nutrition per serving
Why apple juice and not just water?
Ice lollies made with plain water taste flat. The strawberry loses intensity when frozen, and plain water cannot compensate for that. Apple juice has a natural fruit acidity and a gentle sweetness that works with the strawberry flavour without masking it. The result tastes more like real strawberry than many recipes that simply use water. You can also use another fruit juice, for example orange juice for a slightly more tart note. But apple juice is our standard because it stays the most flavour-neutral of the options.
Fresh strawberries or frozen?
During strawberry season we use fresh fruit. The difference shows most clearly in the result: fresh strawberries give a bright red mixture, frozen ones a slightly darker colour. Both taste great. The advantage of frozen strawberries is that the mixture after blending is already noticeably colder from the frozen fruit and freezes faster. If you want to make the lollies the evening before for the following lunchtime, that is very practical. Outside of season it is hardly worth falling back on bland imported strawberries anyway.
Hull the strawberries before you start. A knife works quickly, but a strawberry huller is noticeably faster when you are doing larger quantities. Then simply wash, drain and place straight into the mixing bowl.
Which mould for the ice lollies?
The recipe makes 7 pieces of approximately 130 ml each, plenty for a family or to build up a stock. For the moulds there are two options: if you want the classic lolly shape, use silicone ice lolly moulds or stainless-steel moulds. If you prefer the kind of lolly in a plastic sleeve that you remember from the swimming pool, use ice lolly bags. The bags are cheaper but a little trickier to fill without spilling. We stand the bag in a tall glass and fill it with a soup spoon.
The finished lollies keep well in the freezer for up to a month. Simply double the quantity if you want a larger batch. For those who like to experiment: a splash of fruit syrup added alongside the apple juice makes the lollies sweeter and gives a deeper colour.
You can also make the vanilla sugar yourself in the Thermomix®, which takes only a moment and tastes more intense than shop-bought sachets. If you prefer your lollies a little less sweet, simply halve the amount of vanilla sugar. In the end it all comes down to the strawberries: sweet, ripe fruit needs almost no extra sugar.
If you love strawberries, we also have a quick strawberry ice cream with the Thermomix® that uses cream and gives a completely different, creamy texture. The choice depends on whether you want a light, fruity lolly or something richer.
Looking for more ice cream recipes made with the Thermomix®? Our Ice Cream collection has all the varieties in one place.
