This
Thermomix strawberry ice cream is a creamy, refreshing dessert upgraded into a
high-protein version using Greek yogurt and protein powder. It keeps the natural sweetness of strawberries while making it more filling and fitness-friendly—perfect for a guilt-free treat.
Using the Thermomix makes the process fast, smooth, and consistent, especially for blending frozen fruit into a perfect ice cream texture.
Prep time: 10 minutes
Freezing time: 4–6 hours
Total time: ~6 hours
Servings: 3–4
Texture: Creamy soft-serve or scoopable ice cream
Type: High-protein dessert / healthy snack
Ingredients
Base:
- 400g frozen strawberries
- 150g Greek yogurt (low-fat or full-fat)
- 1–2 tbsp honey or sugar-free sweetener
- 1 tsp vanilla extract
High-protein boost:
- 1 scoop (25–30g) vanilla or strawberry whey protein
- 50 ml milk (as needed for blending)
Optional:
- 1 banana (for extra creaminess)
- Dark chocolate chips or crushed nuts (topping)
Thermomix Method
Step 1: Prep fruit
Freeze strawberries for at least 4–6 hours or overnight.
Step 2: Blend base
Add frozen strawberries to the Thermomix bowl and pulse:
- 10 sec / speed 6, then scrape down
Step 3: Cream it
Add:
- Greek yogurt
- protein powder
- honey/sweetener
- vanilla
Blend:
- 20–30 sec / speed 5–7, until smooth
Step 4: Adjust texture
If too thick, add milk gradually:
Step 5: Serve
Serve immediately for soft-serve OR freeze 1–2 hours for firmer ice cream.
Why This Is High-Protein
This version transforms classic strawberry ice cream into a fitness-friendly dessert:
- Greek yogurt → protein + creaminess
- Whey protein → muscle support
- Natural fruit sugars → energy without refined sugar overload
Nutrition (Approx. per serving)
- Calories: 160–220 kcal
- Protein: 15–25g
- Carbohydrates: 18–25g
- Fat: 2–6g
- Sugar: 12–18g (natural + optional sweetener)
(Values vary depending on protein powder and yogurt used.)
FAQs
Can I make it without protein powder?
Yes. It will still be creamy, but protein drops to ~8–10g per serving.
2. Can I use fresh strawberries?
Yes, but freeze them first for ice cream texture.
3. Why is my ice cream icy?
Too little fat or yogurt. Add banana or more Greek yogurt for creaminess.
4. Can I store it?
Yes, up to 1 week frozen. Let it sit 5–10 minutes before scooping.
5. Can I make it vegan?
Yes—use coconut yogurt and plant-based protein powder.
Tips for Best Results
- Use fully frozen strawberries for thick texture
- Don’t over-blend (it can turn watery)
- Add protein powder gradually to avoid clumps
- Freeze in shallow container for easier scooping
