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Blender Strawberry Ice Cream

Blender strawberry ice cream made with instantly blended frozen fruit for a smooth, creamy, vibrantly pink no-churn dessert. Ready as soft serve right away or frozen briefly for a scoopable texture.
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Prep Time 10 minutes
rest time (optional freezing) 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Frozen fruit base
  • 3 cup frozen strawberries Use frozen for best texture; keep frozen until ready to blend.
  • 1 ripe banana, frozen Frozen banana helps thicken and sweeten naturally.
Creamy sweetener and flavor
  • 0.25 cup heavy cream or coconut cream Choose heavy cream for classic creaminess or coconut cream for dairy-free richness.
  • 2 tbsp honey or maple syrup Adjust sweetness to taste if your fruit is very sweet.
  • 1 tsp vanilla extract Adds warm flavor depth.
  • 0.25 tsp salt Use just a pinch to balance sweetness; don’t omit.

Equipment

  • 1 stand mixer

Method
 

Soften slightly
  1. Let the frozen strawberries and frozen banana sit at room temperature for 5 minutes to soften slightly, so the blender can move the fruit. The mix should still feel cold, not thawed.
Blend until creamy
  1. Add the softened strawberries, banana, cream, honey (or maple syrup), vanilla extract, and salt to a high-powered blender. Keep the lid on and add ingredients for even blending.
  2. Blend on high for 2 minutes, stopping to scrape down the sides as needed, until completely smooth and creamy. The texture should be thick like soft serve with no visible ice chunks.
Serve or freeze
  1. Serve immediately as soft serve for a instantly creamy texture, ideally in chilled bowls. The top should hold a swirl rather than run.
  2. For scoopable ice cream, transfer to a freezer container and freeze for 1 to 2 hours. The surface will firm up, and a spoon should come away with a scoopable shape.

Notes

Pro tip: if your blender struggles, pause and scrape once or twice early, then blend again until fully smooth—small ice bits are the main sign it needs more time. Refrigerate any leftovers in a sealed container for up to 2 days for the softest texture; freeze up to 1 month, then let sit 5 minutes before scooping. Dietary swap: use coconut cream and maple syrup for a dairy-free version that stays creamy and pink.