Himbeer-Softeis (raspberry soft-serve)
Instant soft-serve made from fully frozen raspberries blitzed hard and fast in a food processor, the ice crystals broken down into a smooth, creamy texture in under a minute rather than churned slowly like a real ice cream. The berries must go in rock-solid frozen; partially thawed fruit blends into a slush that never firms back up into the soft-serve texture.
Prep5 min
Servings4
Christoph's raspberry soft-serve, the fruit going in rock-solid frozen so it blitzes into a smooth texture rather than slush.
Ingredients
Units
Temperature
Servings
Soft-serve
- 500 g raspberries, frozen solid rounded
- 60 g powdered sugar rounded
- 100 ml coconut cream, cold rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Make sure the raspberries are frozen completely solid, not just cold, for at least 4 hours before starting.
- Put the frozen raspberries and powdered sugar into a food processor. Pulse a few times to break up the biggest pieces, then process continuously.
- 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.
- Serve immediately, scooped straight from the processor; it doesn’t hold well once made.
Method in the Thermomix
- Put the completely frozen raspberries and powdered sugar into the mixing bowl. Chop 5 sec / speed 6.
- 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.
From Christoph Mayer