I am a self-confessed ice cream addict — in my former life I would buy entire cartons of Baskin Robbins ice cream (yes, the cartons they scoop from) and have a bowl or two each night. When Janik won two Marble Slab gift cards last year (on account of posting family pictures on social media holding our beloved cones in hand) I was beyond excited and found every excuse for us to visit for a “special” treat (if you aren’t familiar with Marble Slab I would describe it as the “Starbucks” of ice cream) On a side note, I have reached out to Marble Slab to find out their interest in exploring vegan-friendly ice creams and will keep you updated in a separate post!
When Janik first mentioned the idea of trying a vegan diet/lifestyle (during our Christmas holidays in 2016) I vividly remember telling his brother that I could “never” be a vegan on account of not being able to live without ice cream (and of course cheese was a very close second to this)…..Fast forward to July 2017 and I have not touched ice cream for just over six months, but I honestly don’t crave it anymore. When I’m in the mood for a rich, decadent ice cream experience I turn to Dark Chocolate Truffle cashew ice cream (by So Delicious), but more often when I’m looking for a refreshing, yet simple dessert I turn to this sorbet.
This recipe, based on the Thermomix’s own “Quick Sorbet Recipe” (featured in “The Basic Cook Book”), has become one of my favourite go-to recipes. I’ve experimented with a variety of flavours from banana, pineapple mango, to triple berry (blackberries, raspberries & cherries) but this flavour, hands down, is the most popular one among the kids (and Janik) alike. Instead of asking for cookies or chips, my kids actually request “mommy’s ice cream” for after dinner dessert — that kind of fanfare makes this recipe worthy of sharing with everyone.
150 g cane sugar
1 lemon, peeled, white pith and seeds removed
300 g raspberries
*Note* Feel free to use frozen fruit instead. Allow the fruit to rest at room temperature 10-15 minutes before step 2.
750 to 1000 g ice cubes (crushed or whole)
Step 1/Add sugar to TM bowl. Chop for 10 seconds/Speed 8.
Step 2/Add lemon to the TM bowl. Use the weigh function to measure the raspberries. Chop 10 seconds/Speed 5.
Step 3/Add ice and blend 1 minute/Speed 9.
*Important: Don’t use the Measuring Cup (as you normally would) to cover the hole in the mixing bowl lid. Instead, insert the spatula and turn clock-wise during the duration of blending. Consider the spatula a mixing “aid” that enhances the performance of the Thermomix to blend. It is very important that you use the spatula only in this final step.
If you liked this sorbet recipe we also have a great Berry Bonanza Sorbet or if you are in the mood for something just a little bit more decadent and rich our Nut Butter Chocolate Chip Cookies might just do the trick.
Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.