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Blender Strawberry Ice Cream

Blender strawberry ice cream made from frozen strawberries and a frozen banana for a smooth, creamy, naturally sweet texture in minutes. Blend until vibrantly pink, then freeze briefly only if you want scoopable no-churn texture.
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Prep Time 10 minutes
rest/freeze 2 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Frozen strawberries
  • 3 cup frozen strawberries
Frozen banana
  • 1 ripe banana Use one ripe banana, frozen.
Cream base
  • 0.25 cup heavy cream or coconut cream
Sweetener
  • 2 tbsp honey or maple syrup
Flavoring
  • 1 tsp vanilla extract
  • 0.25 tsp salt Pinch of salt.

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Soften the fruit
  1. Let the frozen strawberries and frozen banana sit at room temperature for 5 minutes to soften slightly, so the blender can puree smoothly.
Blend until creamy
  1. Add strawberries, banana, heavy cream or coconut cream, honey or maple syrup, vanilla extract, and salt to a high-powered blender.
  2. Blend on high, stopping to scrape down the sides as needed, until completely smooth and creamy, about 2 minutes (the mixture should look vibrantly pink and thick like soft serve).
Serve or freeze
  1. Serve immediately as soft serve for a spoonable texture with no waiting time (look for a thick, creamy swirl).
  2. For a scoopable texture, transfer to a freezer container and freeze for 1 to 2 hours (the surface should firm up while staying bright pink).

Notes

For the creamiest result, use fully frozen strawberries and a frozen banana so you get a smooth, thick blend without extra ice. Store leftovers covered in the freezer for up to 2 weeks; let sit at room temperature 3 to 5 minutes before serving if it hardens. Freezing is recommended for scoopable texture (and optional). For a lower-fat option, swap the heavy cream for coconut cream while keeping the same blending method.