Go Back

Blender Strawberry Ice Cream

Blender strawberry ice cream made from frozen strawberries and banana delivers smooth, naturally sweet frozen dessert in minutes. Blend until vibrantly pink and creamy, then serve as soft-serve or freeze briefly for scoopable texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
optional freezing (1–2 hours) 2 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Frozen strawberries
  • 3 cup frozen strawberries Use unsweetened for the cleanest flavor; keep frozen until ready.
Fruit base
  • 1 ripe banana, frozen Freezing helps the texture stay thick and scoopable.
Creamy base
  • 0.25 cup heavy cream or coconut cream Choose dairy for classic richness or coconut cream for dairy-free.
Sweetener
  • 2 tbsp honey or maple syrup Adjust sweetness slightly to taste.
Flavoring
  • 1 tsp vanilla extract Adds depth and rounds out berry flavor.
Seasoning
  • 0.125 tsp salt A pinch sharpens strawberry flavor.

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, so the blender can puree smoothly.
  2. Add the strawberries and banana to a high-powered blender along with the cream, honey or maple syrup, vanilla extract, and salt.
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 bright pink color.
  2. Serve immediately as soft serve, or transfer to a freezer container and freeze for 1–2 hours for a scoopable texture.

Notes

For the smoothest texture, keep the fruit frozen until the brief 5-minute soften, then blend right away. Store in the freezer in a covered container for up to 2 weeks; for best texture, let it sit 3–5 minutes at room temperature before scooping. Freezing is recommended for scoopable texture (soft serve is best served immediately). For a dairy-free option, use coconut cream and maple syrup to keep it creamy and naturally sweet.