For a firmer consistency, place ice cream in freezer for 15 minutes before serving.

Fruit should be frozen in individual pieces or small clusters. Cut fruit into pieces as needed, spread out on a tray, freeze, then use frozen fruit in recipe or transfer to a zip lock bag for later use.

If not used immediately, cover and store at room temperature. Gently reheat to use; to bring it back to a liquid consistency, stand jar in a bowl of hot water for a few minutes.

A refreshing end to any meal, Thermomix® makes light work of preparing sorbets. Try our Lemon or Papaya Sorbets , or add a splash of alcohol to make Champagne Grapefruit Sorbet .

Depending on your choice and size of fruit, chopping time may vary.

There is no need to miss out on ice cream when you have a Thermomix®! This vegan version is made with delicious sweet strawberries and can be whipped up in seconds, meaning you’re never far away from a frozen treat. Other frozen fruits can also be used such as bananas or mangoes.

For a firmer consistency, place the ice cream in the freezer for 15 minutes before serving.

Depending on your choice and size of fruit, chopping time may vary.

To pasteurize eggs: wash eggs. Place 42 oz water into mixing bowl and boil 15 min/140°F/speed 3 . Insert simmering basket and place in eggs. When temperature reaches 140°F, pasteurize 3 min 30 sec/140°F/speed 0.5 . Immediately remove eggs and rinse under cold water to stop the cooking process.

Freeze fruit in individual pieces or small clusters. Cut fruit into pieces as needed, spread out on a tray in a single layer, freeze, then use as desired.

If you are using ripe or sweet fruit, adjust sugar to taste.

This healthy breakfast is recommended by nutritionist Cyndi O’Meara.

This healthy breakfast is recommended by nutritionist Cyndi O’Meara.

Many thanks for this recipe to Kate Magic, globally renowned raw food expert and Creative Director of RawLiving.eu.

Use very ripe bananas for the ice cream so that it is sufficiently sweet.

Freeze any remaining coconut milk in ice cube trays for future use (in smoothies, curries or other frozen treats).

Cut the bananas into slices (6 mm), place them in a freezer bag in a single layer, and transfer to the freezer to freeze overnight.

You can use any frozen berries of choice in this recipe.

To heat treat eggs: wash eggs. Place 42 oz water into mixing bowl and boil 15 min/140°F/speed 3 . Insert simmering basket and place in eggs. When temperature reaches 140°F, pasteurize 3 min 30 sec/140°F/speed 0.5 . Immediately remove eggs and rinse under cold water to stop the cooking process.

Serve custard on its own, with baked desserts or with fresh or poached fruit.

Remove from freezer 15 minutes before serving to make scooping easier.

Rhubarb’s lovely pink, fleshy stalks are too tart to be eaten raw – but it’s both beautiful and delicious when cooked. This stewed rhubarb with a hint of orange can be used for all sorts of things, from a dessert to a topping on yoghurt or porridge.

Use very ripe bananas for the ice cream so that it is sufficiently sweet.