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Blender Strawberry Ice Cream (No-Churn, Frozen Fruit)

Blender strawberry ice cream that turns frozen fruit into a smooth, naturally sweet, vibrantly pink soft-serve in minutes. Blend strawberries and frozen banana until creamy, then serve immediately or freeze 1–2 hours for scoopable no-churn texture.
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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: 365
Ingredients Equipment Method Notes

Ingredients
  

Frozen fruit base
  • 3 cup frozen strawberries Use frozen strawberries straight from the freezer for best texture.
  • 1 ripe banana Freeze the banana beforehand for easier blending.
Creamy mix-ins
  • 0.25 cup heavy cream Or use coconut cream for a dairy-free variation.
  • 2 tbsp honey Or use maple syrup.
  • 1 tsp vanilla extract
  • 1 pinch salt Helps balance sweetness.

Equipment

  • 1 stand mixer

Method
 

Soften the frozen fruit
  1. Let frozen strawberries and banana sit at room temperature for 5 minutes to soften slightly, then prepare your blender. Visual cue: the fruit should look just a little less rock-solid around the edges.
Blend until completely smooth
  1. Add strawberries, banana, cream, honey, vanilla, and salt to a high-powered blender. Visual cue: everything should be evenly distributed before blending.
  2. Blend on high, stopping to scrape down the sides as needed, until completely smooth and creamy—about 2 minutes. Visual cue: the mixture turns thick, uniform, and vibrantly pink with no visible chunks.
Serve or freeze for scoops
  1. Serve immediately as soft serve for a quick frozen dessert. Visual cue: it should hold swirls in a bowl without melting right away.
  2. Transfer to a freezer container and freeze 1-2 hours for a scoopable texture. Visual cue: it firms up and becomes spoonable like ice cream.

Notes

For the smoothest no-churn texture, blend right after the 5-minute softening and keep scraping the sides so frozen streaks don’t remain. Store covered in the freezer up to 2 weeks; thaw 2–5 minutes at room temperature for easier scooping. Dietary swap: use coconut cream and maple syrup for a dairy-free, vegan-friendly version.