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Blender Strawberry Ice Cream

Blender strawberry ice cream made with frozen fruit turns vibrant pink and creamy in minutes. Blend banana-strawberry with cream and honey for a smooth, naturally sweet no-churn frozen dessert with optional freezing for scoops.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Frozen fruit base
  • 3 cup frozen strawberries
  • 1 ripe banana, frozen
Creamy sweetener blend
  • 0.25 cup heavy cream or coconut cream
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1 pinch of salt

Equipment

  • 1 stand mixer

Method
 

Soften the fruit
  1. Let frozen strawberries and banana sit at room temperature for 5 minutes to soften slightly, then prepare to blend while still cold.
Blend until smooth
  1. Add strawberries, banana, cream, honey, vanilla, and salt to a high-powered blender and blend on high for 2 minutes, scraping down the sides as needed, until completely smooth and creamy.
Serve or freeze
  1. Serve immediately as soft serve for a spoonable texture, with a vivid pink swirl in the bowl.
  2. For scoopable texture, transfer to a freezer container and freeze 1-2 hours, until firm enough to scoop.

Notes

Pro tip: for the smoothest result, blend immediately after the 5-minute softening and scrape the sides once midway so no icy streaks remain. Refrigerate leftovers in a sealed container up to 1 day (it will soften); freezing is yes—freeze up to 2 weeks and thaw 5 minutes before scooping. For a dairy-free option, use coconut cream and maple syrup to keep it creamy without heavy cream.