Yogurette® soft ice cream made in the Thermomix® is ready in under 10 minutes. Frozen strawberries provide the cold needed for the soft-serve texture and are first completely chopped without the butterfly whisk. The butterfly whisk is only fitted afterwards to whip the smooth mixture with the egg whites until light; serve immediately to keep it soft.
Yogurette® Soft Ice Cream, Thermomix®
Ingredients 0 / 5 ✓
- 300 g strawberries frozen, individually frozen
- 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.
Have the frozen strawberries ready straight from the freezer; do not thaw them.
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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 frozen strawberries and Yogurette without the butterfly whisk and chop for 20 sec / speed 8. Scrape down with the spatula, check for hard pieces and, if necessary, continue chopping completely in 2-second intervals / speed 8.
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5
Whip the egg whites.
Add the egg whites and mix for 8 sec / speed 6.
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6
Finish whipping the soft ice cream.
Only now insert the butterfly whisk and whip for 3 min / speed 3.5. Remove the butterfly whisk, fold in the chopped chocolate with the spatula and serve immediately.
Tip: We recommend serving the soft ice cream straight away. Freezing it causes it to lose its light, airy texture.
Video
Nutrition per serving
Why frozen strawberries?
We use individually frozen strawberries and process them straight from the freezer. They provide the cold needed for the soft-serve texture. Do not thaw the fruit; chop it completely at speed 8 before inserting the butterfly whisk.
Why the butterfly whisk makes all the difference
First chop the frozen strawberries and Yogurette completely at speed 8 without the butterfly whisk. Then mix in the egg whites for 8 seconds at speed 6. Only when the mixture is smooth should you insert the butterfly whisk and whip for 3 minutes at speed 3.5. Remove the butterfly whisk, then fold in the chopped chocolate with the spatula so that no hard pieces come into contact with the attachment.
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 frozen strawberries: keep them frozen
Keep the 300 g individually frozen strawberries in the freezer until needed; do not thaw them. After pulverising the sugar, add the frozen strawberries and Yogurette® without the butterfly whisk. Chop for 20 seconds at speed 8, scrape down and check for hard pieces. If necessary, continue in 2-second intervals at speed 8 until smooth before inserting the butterfly whisk.
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®.
