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Blender Strawberry Ice Cream is a no-churn recipe that requires no ice cream maker! You just need a blender and a freezer to make this spontaneous, delicious, fun treat!
This recipe is a staple in our home!
We LOVE blender ice cream, the convenience and lack of planning required. We eat it every time of day, whenever the urge strikes.
I personally like it best for breakfast, on a grain-free waffle. (Waffles and ice cream are my favorite!)
Plus, for Blender Strawberry Ice Cream, there are both dairy and non-dairy versions!
Blender Strawberry Ice Cream is perfect for Paleo, Primal, Low Carb, AIP, Low-FODMAP, Gluten-free and GAPS diets, for all the folks who long for great ice cream NOW.
I have also made this recipe for kids that are used to eating sugary desserts and it goes over awesomely — well loved by all! Great for an afternoon snack or dessert, great at home or on vacation …
Jump to Recipe
How to make non-dairy or dairy versions
So it’s a hot day. You want an easy treat. Get out your ice cube tray
… and in 2 to 3 hours you can have no-sweat homemade Strawberry Ice Cream!
Or >plan ahead< and >keep creamy ice cubes on hand< for when your healthy-sweet-tooth emerges.
This ice cream is made with a combination of frozen strawberries and frozen ice cubes of either: coconut milk or real cream.
When we go to the Oregon coast, we rent a house. We bring our ice cube trays, our blender … and right when we get there, we fill the trays. Frozen strawberries get unpacked from the cooler into the freezer.
Then — we’re ready for afternoon snacks, breakfast ice cream (on waffles or in crepes) or dessert. When you have all your supplies ready, this dessert takes just a few minutes to make.
Which kind of blender to use
I have made this with three kinds of blenders:
- Blendtec — This one with the WildSide+ Jar is the best.
- My commercial metal blender
- Vitamix (this one, but with a tamper)
The commercial blender smashes the creamy ice cubes to smithereens. It’s a gratifying and perfect process. I get thick ice cream, straight from the blender jar. I usually freeze it for 5 to 10 minutes and then scoop.
With the Blendtec and Vitamix blenders, I prefer to freeze the ice cream for 30 to 60 minutes, after blending.
Tip: Add the liquid in the recipe as needed; if you add a bit less, you can scoop the ice cream sooner.
This will help to keep it really thick, using a spatula to fold in the powdered frozen corners and to break any air bubbles by the blade; (you’ll see these details in the recipe below).
Also, the tamper can be nice to have, but isn’t necessary.
For those who are interested in blend-offs between Blendtec and Vitamix, Blendtec does get a smoother blend. We have gone through many blenders at our ice cream shops making vegan nut milks and ice creams, and it’s just true. But both blenders work well, which is why they both have devotees.
You can see me HERE on YouTube; I do a blend-off between the two machines and share with you my results.
Blender Ice Cream: Food processor option
Yes, you can also make this recipe in a food processor! The food processor method is often used to make “Nice Cream” recipes. It works great with this recipe!
BUT not everyone has a food processor, whereas most folks have a blender. Also, I wanted to be able to make this recipe (ice cream!!) on vacation, and while it won’t work as well with a cheap blender from a rental house, we sometimes bring our blender with us for vacations that are just a car drive away … and food processors are too awkward to lug along, whereas blenders are useful for lots of things and worth bringing.
Blender Strawberry Ice Cream
Equipment
- freezer
Ingredients
- 3 slightly heaping cups coconut milk ice cubes, full fat; for the dairy version, see Recipe Notes below
- 2 slightly heaping cups strawberries frozen, halved or quartered
- ¾ cup coconut milk , warmed; or raw dairy milk
- ½ cup honey ... For Low Carb: use favorite liquid low carb sweetener, like allulose; for Low-FODMAP, use pure maple syrup
- 1 Tablespoon vanilla extract optional
Instructions
- Stir honey (or LC sweetener) into warmed coconut milk (or cream for dairy version), until honey is fully dissolved. Allow honey-milk to come to room temperature.
- Place coconut milk ice cubes and frozen strawberries into high-powered blender. Blend until powdered. (This may be noisy, depending on your blender brand.)
- Use a wooden chopstick or handle to get all the frozen powder loosened from the corners. Add the remaining ingredients; (BUT don't add all of the liquid all at once; start by adding about ⅔ of the total, then see if you need all of it. If you use all of it, you may need to freeze the ice cream longer before scooping. If you want to serve it right away, don't add all the liquid.) Blend and scrape the sides as necessary, or us a tamper, until an ice cream consistency is achieved.
- Scrape ice cream into a freezer-safe bowl and freeze until ready to serve. Leftovers are scoop-able and delicious, if left at room temperature for 15 minutes or so before scooping.
Notes
How to make Strawberry Blender Ice Cream with dairy
Use heavy cream, raw if you can get it, for the dairy version of this recipe. Be careful not to over-process; cream will turn into butter if over-churned. For store bought heavy cream, I like Alexandre brand best. For the very gourmet, or the GAPS diet, version of this recipe, we use creme fraiche -- also known as real sour cream. It's delicious! For a GAPS diet dairy version, use cultured cream, such as Nancy's brand sour cream.This is the brand of metal ice cube tray that I recommend.
It's sturdier than the more common brand, really well made! (In my opinion, it is best to ditch your plastic and silicone for tried and true [safer] stainless steel.)Nutrition
Looking for more great ice cream treats? Try these:
- Paleo Mint Chocolate Chip Ice Cream (dairy-free)
- Pourable Chocolate Sauce with just 3 ingredients! (dairy-free) … great on this ice cream!
- Real Food Ice Cream Sandwich Bars (dairy-free, grain-free)
- 10 Best Paleo Ice Cream Recipes
Rachel says
Steel ice cube trays! Never thought of that.
Megan Stevens says
They are an epiphany, it’s true! 🙂
Katie | The Antidote Life says
Yum! This is a perfect treat for the summer months!
Megan Stevens says
I agree! And it’s healthy enough to make often!
linda spiker says
Your ice cream recipes always make my mouth water!
Megan Stevens says
Oh yay!! That’s a lot, coming from you!! 🙂
Raine Saunders says
What a lovely, healthy treat, Megan. This looks wonderful! I pinned it! 🙂
Megan Stevens says
I’m so glad. Thanks, Raine!
Emily @ Recipes to Nourish says
I LOVE this method + recipe. Another beautiful ice cream xo
Megan Stevens says
xo thanks, Emily!! 🙂
Sylvie Shirazi says
Love how easy this is to make!
Megan Stevens says
Yes, me too. Thank you! No stress, just fun. 🙂
naturalfitfoodie says
My daughter seems to be on an ice cream craze this summer. I’m certainly going to whip some of this up for her. Thanks for sharing!
Megan Stevens says
Yay, great!! Thanks for sharing!! You guys will love it. 🙂
Sherry says
Hi, this recipe looks great! Maybe a silly question, but how many cups of coconut milk equal 3 cups of coconut milk ice cubes?
Thank you!
Danielle says
What brand and type of coconut milk do you use? Canned, boxed, in a 1/2 gallon container and brand like Thai kitchen, Silk, etc? I’m still new in the dairy free world.
Megan says
Hi Danielle, I usually use Native Forest’s canned coconut milk. I have purchased Thai Kitchen’s in the past as well. You want a high fat canned milk, ideally. Typically the boxed ones are lower in fat with emulsifiers. No Silk type brands. Good questions. 🙂
Ilene says
I’m confused…so you freeze the coconut milk in the ice cube trays, then measure out 3 cups of the cubes? I just want to be sure I understand correctly. This looks delicious, and my blender has a frozen dessert setting so it will make it soft serve and delicious, with no waiting! Thanks for the recipe!!
Megan says
Hi Ilene, yes, exactly what you said. Enjoy!! 🙂
Kaye King says
Kinda hard to measure cubes in cup…
Megan says
Slightly heaping to make up for the air gaps is great. 🙂
Dan says
I really like the taste of this, but the texture was strange. The coconut milk seemed to separate into gritty flecks of coconut, especially after I froze the ice cream. I used Native Forrest coconut milk. I want to try making this again. Do you have any suggestions on how to keep the coconut from separating?
Megan says
Hi Dan, I wish coconut milks didn’t vary so much. I would buy the 2 ingredient coconut milk from Trader Joe’s, if you have one near to you?
Dan says
Thank you, I do. I went out yesterday and bought some. Thank you for the recommendation!
Megan says
So glad! I hope your next batch is predictable, smooth and perfect!
Rachael says
Hi Megan! I’d like to use the dairy version of this recipe (as I am allergic to coconut) but I’m unsure of the type of cream to use? Do you have a specific brand you recommend? Also would whipping cream or heavy cream be the right type? I’m new to the DIY side of things and looking to learn. Thank you!
Megan says
Hi Rachael, good for you, and great questions. Heavy cream and whipping cream are the same product, essentially. I would look first for the Alexandre brand of A2A2 heavy cream. I find mine at Natural Grocers and Market of Choice. If you don’t have those stores, I’d just find the best you can. Organic is ideal and pasture-raised, so from cows always on grass. “Grass-fed” is often a selling ploy that doesn’t mean much, but it may be the best you can find depending on your stores. If you live near farm country, you may also be able to get raw cream from cows on grass: A2A2 is the best when it’s organic and grass-finished, so the Alexadre brand or direct from a farmer. I hope that helps!
Cheryl says
If I use maple syrup can you stir it into room temperature coconut or should I still warm it?
Megan says
Good question. The coconut milk needs to be smooth and homogenized, so the cream needs to be fully melted. If you have coconut milk that’s totally smooth, creamy etc, then yes, you can just stir the maple syrup into it without warming.
Cheri Farmer says
This was fantastic!! I will make again!
Megan says
Great to hear, Cheri, and thanks for sharing your results!
Angie says
Can you use Greek yogurt or cottage cheese instead of the cream? I’d like to add more protein to it. I don’t think my nutribullet can cross that much ice, any suggestions?
Megan says
Hi Angie, I’d love to say yes, but I haven’t tried those subs so I don’t know. I would think the Greek yogurt would work, as long as you don’t reduce the sweetener. Let us know if you try. I like the idea of more protein, too. Ice cubes: One option would be to use an ice cube tray with smaller cubes or shapes. They sell silicone trays for making gummies that could work, for example.
Catie says
If using allulose do you still use half a cup? I assume the amount of sweetness from the same amount of honey and allulose would be different as honey is very sweet compared to allulose.
Megan says
Hi Catie, same amount! 🙂