Thermomix Vanilla Bean Ice Cream
The machine does the churning
Ice cream without an ice cream maker seems like a contradiction, until you understand what an ice cream maker actually does. It cooks a custard, chills it, and churns it to break up ice crystals as they form. The Thermomix handles the first part with precision temperature control. The freezer handles the second. And the Thermomix's blade, applied to the frozen mixture, handles the third.
The technique is not instantaneous—you freeze the custard overnight, then blend it to break up the ice crystals, then freeze again. This two-stage freezing produces ice cream that rivals anything from a dedicated machine. The egg yolks provide richness and structure. The cream provides fat and body. The vanilla—proper vanilla bean paste, not the imitation stuff—provides flavor that no commercial brand can match.
The dairy-free adaptation is worth noting. Coconut cream, with its high fat content, produces results that are surprisingly close to traditional ice cream. The coconut flavor is subtle, a background note rather than the star, which makes this version suitable for anyone avoiding dairy without feeling like a compromise.
Method
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1
Cook the custard base
Place sugar, egg yolks, cream, vanilla, and salt into TM bowl. Cook for 8 minutes at 80°C on Speed 4 until thickened to a custard consistency.
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2
Cool the custard
Pour mixture into a freezer-safe container. Let cool at room temperature for about 1 hour, stirring occasionally.
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3
Refrigerate
Once at room temperature, cover and refrigerate until completely cold, about 1 hour more.
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4
First freeze
Transfer container to freezer for 8 hours or overnight. The mixture will freeze solid.
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5
Break up the ice cream
Remove from freezer and let sit on the counter for 15 minutes to soften slightly—just enough to get a spoon into it.
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6
Blend smooth
Spoon the frozen mixture into clean TM bowl. Blend for 20 seconds on Speed 9, then 10 seconds on Speed 4 until smooth and creamy.
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7
Second freeze
Return mixture to the container and refreeze for at least 8 hours before serving.
💡 This second freeze sets the final texture.
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8
Serve
Remove from freezer 5 minutes before serving to soften slightly for easier scooping.
Notes & Tips
Vanilla quality
- • Use vanilla bean paste or a scraped vanilla pod. The little black specks are worth the investment—they signal "real" vanilla immediately.
Sugar alternatives
- • Rice bran syrup (120-130g) works for a refined-sugar-free version. The texture will be slightly different but still excellent.
Flavor variations
- • Add 2 tbsp cocoa powder before cooking for chocolate
- • Swirl in 100ml date caramel after the first freeze
- • Add crushed Oreos after blending
Dairy-free notes
- • Full-fat coconut cream produces the best results. Light coconut milk yields icy, less creamy ice cream.
Storage
- • Keeps frozen for up to 2 weeks. Texture is best within the first week.