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Blender Strawberry Ice Cream (No Churn, 3-Ingredient Style)

Blender strawberry ice cream made from frozen fruit for a smooth, naturally sweet, vibrantly pink no-churn treat. Blend-and-serve or freeze briefly for a scoopable texture without traditional churning.
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Prep Time 10 minutes
freezing (optional) 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

frozen strawberries
  • 3 cup frozen strawberries for blending
ripe banana
  • 1 ripe banana, frozen for natural sweetness and creamy texture
cream
  • 0.25 cup heavy cream or coconut cream choose either
sweetener
  • 2 tbsp honey or maple syrup optional sweetener
vanilla
  • 1 tsp vanilla extract
salt
  • 0.125 tsp salt pinch

Equipment

  • 1 stand mixer

Method
 

Soften the fruit
  1. Let the frozen strawberries and frozen banana sit at room temperature for 5 minutes to soften slightly, helping the blender process them smoothly.
Blend into soft-serve ice cream
  1. Add the softened frozen strawberries, frozen banana, heavy cream or coconut cream, honey or maple syrup, vanilla extract, and salt to a high-powered blender.
  2. Blend on high for about 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 straight from the blender for a smooth, scoop-like texture without waiting.
  2. For a scoopable texture, transfer to a freezer container and freeze for 1-2 hours until firm.

Notes

Pro tip: keep the fruit truly frozen until you’re ready to blend—if it warms too much, the mixture can turn icy instead of silky. Store in a sealed freezer container for up to 2 days; freeze yes, and re-blend briefly or let sit 5 minutes before scooping. For a lighter, dairy-free option, use coconut cream and maple syrup to keep it creamy while keeping the flavor bright.