Blender Strawberry Ice Cream

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 can be halved.)

Course Dessert, Snack

Cuisine American

Keyword blender, ice cream, paleo, strawberry

Prep Time 10

Total Time 10

Servings servings

Calories 76kcal

Author Megan

Cost $6

Equipment

blender
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
3/4 cup coconut milk , warmed; or raw dairy milk
1/2 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 2/3 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