Vegan Strawberry Ice Cream
This vegan strawberry ice cream with soya yoghurt is a quick dairy-free dessert made in minutes. Frozen strawberries and vanilla are blended by the Thermomix TM7 into a silky, scoopable treat with no churning needed. The cooling function delivers ideal ice cream texture, making it the perfect summer dessert for vegans and lactose-intolerant ice cream lovers alike.
About this recipe
Vegan strawberry ice cream with the Thermomix TM7 is one of those desserts that proves an all-in-one kitchen machine can replace a dedicated ice cream maker. Instead of churning a custard base for hours, you simply blend frozen strawberries with soya yoghurt, sugar and natural vanilla extract straight in the mixing bowl, and the TM7 turns everything into a silky, scoopable frozen dessert in minutes. The cooling function chills the mixture rapidly so the texture stays creamy rather than icy, while the powerful blades process the rock-hard frozen fruit evenly without stalling. This makes it a brilliant quick dessert for summer barbecues, spontaneous guests or a lighter weeknight treat. Because the base is soya yoghurt, the recipe is entirely plant-based, lactose-free and naturally low in fat, yet it still delivers that classic strawberry-vanilla ice cream flavour everyone craves. Anyone searching for vegan Thermomix TM7 dessert recipes will find this one of the easiest frozen treats to master.
Preparation tips
- Use strawberries that are fully frozen solid before blending; slightly thawed fruit will make the vegan ice cream too soft and watery instead of giving that lovely scoopable strawberry texture straight from the bowl.
- For a firmer, sorbet-style result, transfer the blended strawberry mixture to a freezer-safe container and rest it in the freezer, stirring the soya yoghurt base once or twice to break up large ice crystals.
- Rinse and hull fresh strawberries in season, then freeze them in a single layer on a tray; this way you always have the main ingredient ready for spontaneous vegan ice cream, and kids love helping with the hulling.
Recipe variations
- Chocolate-strawberry variation: after blending the frozen strawberries and soya yoghurt, fold through dairy-free dark chocolate chunks and a spoonful of cocoa for a vegan choc-strawberry ice cream with a lovely crunch.
- Tropical variation: swap half the frozen strawberries for frozen mango or banana and replace the vanilla with a little lime zest, giving the vegan ice cream a refreshing summer twist that also works beautifully in winter.
Thermomix TM7 Benefits
- The powerful blades of the Thermomix crush the frozen strawberries evenly into a smooth, creamy base in seconds, with no chunks left behind. [Multi-Function]
- Weigh the sugar directly into the mixing bowl with the built-in scale, so the vegan ice cream base is perfectly balanced without extra measuring cups. [Built-in Scale]
- Let the TM7 whip air into the soya yoghurt mixture, creating a lighter, fluffier ice cream texture than stirring by hand could achieve. [Multi-Function]
- The mixing bowl of the Thermomix blends the vanilla extract completely through the frozen fruit, giving consistent flavour in every single scoop. [Multi-Function]
- Hands-free automatic blending means the TM7 processes the frozen strawberries while you prepare toppings, saving you constant manual stirring. [Hands-Free]
Ingredients
- sugar
- natural vanilla extract
- frozen strawberries
- soya yoghurt