Yogurette® soft ice cream made in the Thermomix® is ready in under 10 minutes. The light texture does not come from freezing but from the egg whites that the butterfly whisk whips up directly in the mixing bowl. Freeze it and you get ice cream. Serve it straight away and you get soft serve.
Yogurette® Soft Ice Cream, Thermomix®
Ingredients 0 / 5 ✓
- 300 g strawberries
- 70 g dark chocolate
- 50 g sugar
- 125 g Yogurette® (that equals 12 bars)
- 2 egg whites
Instructions 0 / 6
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1
Prepare the strawberries.
Wash and hull the strawberries.
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2
Chop the chocolate.
Break the chocolate into pieces, add to the mixing bowl and chop for 5 sec / speed 8, then set aside.
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3
Pulverise the sugar.
Add the sugar to the mixing bowl and pulverise for 10 sec / speed 10.
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4
Chop the strawberries and Yogurette.
Add the strawberries and Yogurette and chop for 20 sec / speed 10.
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5
Whip the egg whites.
Insert the butterfly whisk. Add the egg whites and whip for 2 min / speed 4 until fluffy.
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6
Finish whipping the soft ice cream.
Add the chocolate pieces and mix for 10 sec / speed 4.
Tip: We recommend serving the soft ice cream straight away. Freezing it causes it to lose its light, airy texture.
Video
Nutrition per serving
Fresh or frozen strawberries?
We use fresh strawberries because they release less water. With frozen strawberries, part of the fruit thaws during blending and makes the mixture more liquid. The result still tastes good, but the texture will be softer. If you do use frozen strawberries, process them straight from the freezer without thawing first. That way the cold is preserved and the mixture stays firmer.
Why the butterfly whisk makes all the difference
The steps up to the egg whites are all preparation. The egg whites are the key part. Without the butterfly whisk, the mixture would stay liquid at speed 4 rather than whipping up. With it, airy bubbles form in 2 minutes, binding the strawberry and Yogurette mixture and creating that classic soft serve mouthfeel. The chopped chocolate pieces are then added for 10 seconds at speed 4, just short enough to keep them in pieces rather than grinding them down completely.
For serving, an ice cream scoop or a piping bag works well if you want the soft serve look. Both options work. A silicone spatula helps get every last bit of the mixture out of the mixing bowl without scraping the base.
Preparing the strawberries: nice and simple
Wash, hull and remove the stems. No pre-cooking, no sieving. The strawberries go in raw together with the Yogurette® after the sugar has been pulverised. If you are processing large quantities, a strawberry huller saves real time. We get through the 300 g with a regular knife in about 3 minutes, but for bigger batches the gadget is worth it.
The egg yolks do not go to waste either. If you do not need them straight away, our Thermomix® Advocaat recipe is a direct use for them. That recipe also explains why 70 °C is the key temperature for advocaat.
If you make soft serve regularly in summer, we also recommend having a look at our Raspberry Soft Ice Cream with the Thermomix®. Same technique, different fruit profile.
Finding the right one from 35 ice cream recipes: our Thermomix® Ice Cream collection gives a compact overview by method.
Pairs well with: Waffles.
Our tip: Berry Skyr Ice Cream, Thermomix®.
