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Blender Strawberry Ice Cream

Blender strawberry ice cream made with frozen fruit turns into smooth, naturally sweet, vibrantly pink soft serve in minutes. No-churn blender ice cream with a quick blend-and-freeze option for scoopable texture.
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Prep Time 10 minutes
optional freezing 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 3 cup frozen strawberries Use fully frozen berries for the smoothest texture.
  • 1 ripe banana, frozen Freezing helps the mixture blend into soft serve quickly.
  • 0.25 cup heavy cream or coconut cream Choose cream for classic richness or coconut cream for dairy-free.
  • 2 tbsp honey or maple syrup Adjust sweetness to taste.
  • 1 tsp vanilla extract
  • 0.125 tsp salt Enhances flavor and sweetness.

Equipment

  • 1 stand mixer

Method
 

Soften the fruit
  1. Let the frozen strawberries and the frozen banana sit at room temperature for 5 minutes to soften slightly, until the surface feels less rock-hard.
  2. Add the strawberries, banana, cream, honey (or maple syrup), vanilla, and salt to a high-powered blender.
Blend until creamy
  1. Blend on high for about 2 minutes, stopping to scrape down the sides as needed, until completely smooth and creamy with a vivid pink color.
  2. Serve immediately as soft serve for the instant frozen dessert texture, or transfer to a freezer container.
Freeze for scoops (optional)
  1. Freeze for 1 to 2 hours until scoopable, with a firm but not icy consistency.

Notes

Pro tip: for the smoothest no-churn blender ice cream, keep the fruit fully frozen and blend promptly; if the blender stalls, scrape the sides and continue on high. Refrigerate is not recommended—store covered in the freezer up to 2 weeks. Freezing is yes (best as scoops after 1–2 hours). Dietary swap: use coconut cream and maple syrup for a dairy-free version.