Blender Strawberry Ice Cream

Blender strawberry ice cream made from frozen fruit blends into a smooth, naturally sweet, vibrantly pink no-churn dessert in minutes. This quick strawberry ice cream recipe turns frozen strawberries and a frozen banana into soft-serve texture or a scoopable frozen treat after brief freezing.

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Prep Time 10

rest/freezing (optional) 2

Total Time 2 10

Servings: 4 servings

Course: Dessert

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Blender base

3 cup frozen strawberries Use fully frozen fruit for the fastest, creamiest blend.
1 ripe banana Freeze beforehand for better texture; peel first if possible.
0.25 cup heavy cream or coconut cream For a richer soft-serve texture; coconut cream keeps it dairy-free.
2 tbsp honey or maple syrup Adjust sweetness to taste.
1 tsp vanilla extract Adds classic ice cream flavor.
1 pinch salt Balances sweetness and brightens strawberry flavor.

Equipment

1 stand mixer

Method

Soften the frozen fruit

Let the frozen strawberries and frozen banana sit at room temperature for 5 minutes to soften slightly, without melting.

Blend until creamy

Add the strawberries, banana, cream, honey or maple syrup, vanilla extract, and salt to a high-powered blender.
Blend on high, stopping to scrape down the sides as needed, until completely smooth and creamy—about 2 minutes, with a vivid pink frozen texture.

Serve or freeze

Serve immediately as soft serve for a thick, spoonable frozen swirl.
Transfer to a freezer container and freeze for 1-2 hours for a scoopable texture.

Notes

For the creamiest blender strawberry ice cream, keep the fruit very cold and blend without pause; scrape the sides once or twice so no frozen chunks remain. Store in a sealed freezer container up to 2 weeks; freeze yes, though it will firm up—let sit 3-5 minutes before scooping. For a dairy-free swap, use coconut cream instead of heavy cream and keep honey or maple syrup as written.