Easy Strawberry Ice Cream
The kids will love the bright vibrance of this one, but you can leave the beetroot powder out if you don't have it. The pink will be less technicolour but the flavour will remain the same. Roasting the strawberries will deepen the flavour significantly so don't be tempted to skip that step.
Then to make the ice cream sandwiches, you really can use any cookie of your choice, but a hard crisp biscuit makes them very difficult to eat as they will just spread the ice cream out the sides as you take a bite. So we teamed the ice cream with the Healthy Desperate Munchie Cookies which are delicious in the extreme and also the perfect texture to deliver as much ice cream to you as possible in one easy bite!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 500g Punnets strawberries, hulled
- 1 Batch Killer Vanilla Ice Cream mix ready for freezing Recipe
- 1 Teaspoon Beetroot Powder (optional)
Place the strawberries into a small ceramic baking dish and roast in a hot oven (190°C) for 20 minutes until fragrant and juicy. Cool completely.
Meanwhile make the Killer Vanilla mix completely. Remove from Thermomix bowl.
Without cleaning place the roasted strawberries and beetroot powder into Thermomix bowl and blend 30 sec/speed 8.
Return ice-cream mix to the Thermomix bowl and stir to incorporate 10 sec/speed 3. Finish combining if needed with a silicone spatula. Freeze.
Serve as is or use in Ice Cream Sandwiches on demand.
This is just one of our Insider recipes. Join us today and start cooking!