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Blender Strawberry Ice Cream

Blender strawberry ice cream that turns frozen strawberries and banana into a smooth, naturally sweet, vibrantly pink no-churn frozen dessert. It blends in minutes for a soft-serve texture, with an optional 1–2 hour freeze for scoops.
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Prep Time 10 minutes
rest (optional freezing) 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

frozen strawberries
  • 3 cup frozen strawberries
banana
  • 1 ripe banana, frozen Freeze beforehand for best blending.
cream
  • 0.25 cup heavy cream or coconut cream Use whichever you prefer for creaminess.
sweetener
  • 2 tbsp honey or maple syrup
vanilla extract
  • 1 tsp vanilla extract
salt
  • 0.125 tsp salt Use a small pinch.

Equipment

  • 1 blender

Method
 

Soften the fruit
  1. Let frozen strawberries and banana sit at room temperature for 5 minutes to soften slightly, so the blender can puree faster.
Blend until creamy
  1. Add strawberries, banana, cream, honey, 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, with a vivid pink, thick texture.
Serve or freeze
  1. Serve immediately as soft serve for a spoonable, freshly blended texture.
  2. For a scoopable texture, transfer to a freezer container and freeze for 1–2 hours, until firm enough to scoop.

Notes

Pro tip: If your blender struggles, blend in short pulses and scrape the sides more often—smoothness is all about movement and contact. Refrigerate leftovers up to 1 day for best texture; for longer storage, freeze up to 2 weeks and thaw 5–10 minutes before scooping. For a lighter option, use coconut cream for a dairy-free result while keeping the same blending method.