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Thermomix Seedless Raspberry Ice Cream

Course Dessert
Cuisine Canadian
Prep Time 1 minute
Total Time 1 minute
Servings 18 small balls
Author Valerie Lugonja


  • 100 grams sugar
  • 500 grams frozen raspberry juice cubes
  • 100 grams heavy cream


  1. Prepare container to freeze the ice cream in by lining it with plastic wrap
  2. Weigh sugar into TM bowl; turbo for 1 second three times
  3. Weigh frozen raspberry juice cubes and heavy cream into TM bowl; using the spatula through the hole in the lid as a plunger on a 45 degree angle to keep the berries and cream near the blade, set the time for 30 seconds and the speed from 1-10 over 30 seconds.
  4. Scrape down the side of the bowl and finish without the spatula until thick, velvety and smooth (but not runny)
  5. Ladle into prepared container for freezing; wrap well and freeze
  6. Remove from freezer 15 minutes before scooping; enjoy!

Recipe Notes

For 500 grams of frozen juice use 750 grams of fresh berries, to be on the safe side
If you are preparing this for a big event, you may also want to scoop your ice cream balls in advance, freeze overnight, then wrap well and freeze.