Raspberry Soft-Serve

Method

1. Make sure the raspberries are frozen completely solid, not just cold, for at least 4 hours before starting.
2. Put the frozen raspberries and powdered sugar into a food processor. Pulse a few times to break up the biggest pieces, then process continuously.
3. With the machine still running, pour in the cold coconut cream in a steady stream. Process for 30 to 60 seconds total, until the mixture turns from crumbly ice chips into a smooth, thick, soft-serve consistency.
4. Serve immediately, scooped straight from the processor; it doesn’t hold well once made.

Method in the Thermomix

1. Put the completely frozen raspberries and powdered sugar into the mixing bowl. Chop 5 sec / speed 6.
2. With the machine running at speed 6, pour the cold coconut cream through the lid opening. Blend 30 sec / speed 8, until smooth and thick. Serve immediately.

Notes

• The fruit must be rock-solid frozen, not just chilled. Partially thawed berries blend into a watery slush that never firms back up; fully frozen fruit is what gives the finished texture its soft-serve body.
• Work quickly once the cream goes in. The mixture starts to melt the moment it’s blended, so serve it within a couple of minutes for the best texture.
• It doesn’t keep as a made dessert. If you have leftovers, spread them flat in a container and refreeze, though the texture won’t be quite as smooth on re-blending.
• This isn’t a slow-churned ice cream, it has a different, lighter, more granita-adjacent texture, which is the appeal of making it this fast.

Ingredient substitutions

• Raspberries can be any frozen berry or a mix.
• Coconut cream can be swapped for regular heavy cream for a non-vegan version.
• A squeeze of lemon juice brightens the flavour if the raspberries are very sweet.