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Blender Strawberry Ice Cream

Blender strawberry ice cream made from frozen strawberries and banana delivers a smooth, naturally sweet, vibrantly pink soft-serve in minutes. This no-churn blender ice cream blends creamy and instantly, with an optional 1–2 hour freeze for a 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: 420
Ingredients Equipment Method Notes

Ingredients
  

3 cups frozen strawberries
  • 3 cup frozen strawberries
1 ripe banana, frozen
  • 1 ripe banana, frozen
1/4 cup heavy cream or coconut cream
  • 0.25 cup heavy cream or coconut cream
2 tablespoons honey or maple syrup
  • 2 tbsp honey or maple syrup
1 teaspoon vanilla extract
  • 1 tsp vanilla extract
Pinch of salt
  • 0.125 tsp salt

Equipment

  • 1 blender

Method
 

Soften the fruit
  1. Let frozen strawberries and banana sit at room temperature for 5 minutes to soften slightly, watching for the edges to loosen while staying mostly frozen.
Blend until creamy
  1. Add strawberries, banana, cream, honey, vanilla, and salt to a high-powered blender, then pulse once to help everything move toward the blades.
  2. Blend on high for 2 minutes, stopping to scrape down the sides as needed, until completely smooth and creamy with a thick, vibrantly pink texture.
Serve or freeze
  1. Serve immediately as soft serve directly from the blender for the smoothest, spoonable consistency.
  2. If you want scoopable ice cream, transfer to a freezer container and freeze for 1 to 2 hours, until firm enough to scoop.

Notes

For best blending, soften the fruit for exactly 5 minutes—too long can make the mixture watery. Store covered in the freezer for up to 2 weeks; for firmer scoops, freeze 1–2 hours, but for softer texture, serve right away. Freezer yes: it freezes well, but may need 3–5 minutes at room temperature before scooping. For a dairy-free option, use coconut cream instead of heavy cream.