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Homemade fruity eskimos with natural sugar (traditional method & Thermomix)

Prep Time 20 min + rest
Total Time 20 mins
Racing: , ,
Difficulty: Easy
Servings: 6
Description

Got an over-ripe banana lying around? Don't throw it away: turn it into delicious homemade ice creams, fruity, creamy and naturally sweet thanks to the fruit itself. No need to add sugar - and no need for a professional freezer. These homemade popsicles are ready in just a few minutes and will delight children and adults alike.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • Ingredients for 6 ice creams, approx. 100 ml each
  • 170 g of fresh strawberries ((washed, stems removed))
  • 50 g a ripe banana (about ½ banana)
  • 115 g full cream ((cold to whip))
  • 265 g plain Greek yoghurt (whole, unsweetened)
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation - Traditional method

    1. Blend the fruit
    Blend 120g of strawberries with the banana until smooth.
    Mash the remaining 50g of strawberries with a fork, then add them by hand to the purée to obtain a smooth texture with small pieces.


    2. Whip the cream
    Whip the very cold cream until you obtain a supple texture (light whipped cream).


    3. Assemble
    Fold the Greek yoghurt into the whipped cream, then add the fruit purée. Mix gently with a spatula to maintain a light texture.


    4. Filling the moulds
    Divide the mixture between 6 ice-cream moulds (about 100 ml each). Insert the sticks, close and place in the freezer for at least 5 hours, ideally overnight.

    **Tip:

    Gently tap the moulds on the work surface before closing them, to distribute the pieces evenly and avoid air bubbles.

    THERMOMIX® METHOD
    Preparation - Thermomix® version

    1. Blend the fruit
    Place 120 g of strawberries and the banana in the bowl.
    Blend for 15 sec / speed 6.
    Add the remaining 50g strawberries in pieces.
    Blend on sight for a few seconds / speed 3.5, to obtain a smooth texture with small pieces.
    Transfer to a bowl and set aside. Clean the bowl.


    2. Whip the cream
    Insert the whisk.
    Pour in the very cold cream.
    Whisk for approx. 1 min / speed 3.5 (until soft). Remove the whisk.


    3. Assemble
    Add the Greek yoghurt to the bowl.
    Blend for 10 sec / speed 3.
    Add the fruit purée.
    Blend for 15 sec / speed 2 / reverse.


    4. Filling the moulds
    Immediately divide the mixture between 6 x 100 ml moulds. Freeze for at least 5 hours, ideally overnight.

    Tip:

    Gently tap the moulds on the work surface before closing them, to distribute the pieces evenly and avoid air bubbles.
Read it online: https://auxdelicesdecaroline.com/en/recipe/esquimaux-fruites-faits-maison-au-sucre-naturel-methode-traditionelle-thermomix/