This no-churn Strawberry Ice Cream is made with frozen strawberries and simple ingredients for a creamy, refreshing homemade dessert. Perfect for a refreshing summer treat.
This strawberry ice cream is my second homemade ice cream recipe on the blog, and it’s just as easy to make as my mango ice cream. With only a few simple ingredients and no special equipment needed, you can make a creamy and refreshing frozen dessert at home.
Trust me, once you try homemade ice cream, you might not want to buy it from the supermarket again! 🙂
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No-Churn Strawberry Ice Cream
There’s nothing better than a bowl of homemade strawberry ice cream on a warm day. This easy no-churn recipe is made with frozen strawberries and a few simple ingredients, giving you a creamy and refreshing dessert without needing an ice cream maker.
I love making homemade ice cream because it’s so quick to prepare, and you know exactly what goes into it. The frozen strawberries give this recipe a naturally sweet and fruity flavour, while the creamy coconut base creates a smooth texture that’s hard to resist.
If you’ve never made homemade ice cream before, this recipe is a great place to start. It’s simple, delicious, and perfect for anyone looking for an easy frozen dessert to enjoy all summer long.
Why you'll love it
- Easy to make – Just blend the ingredients together and let the freezer do the rest.
- No ice cream maker needed – This no-churn recipe is perfect for making homemade ice cream without any special equipment.
- Made with simple ingredients – You only need a handful of everyday ingredients to make this creamy dessert.
- Fresh and fruity – Frozen strawberries give this ice cream a naturally sweet and refreshing flavour.
- Perfect for summer – A cool, creamy treat that's great for warm days or whenever you're craving something sweet.
Watch how to make this No-Churn Strawberry Ice Cream
What you'll need to make Strawberry Ice Cream
You only need a handful of simple ingredients to make this creamy strawberry ice cream.
- Frozen strawberries – The star of the recipe, adding natural sweetness, fruity flavour, and a thick, creamy texture.
- Coconut cream – Makes the ice cream rich, smooth, and perfectly creamy.
- Maple syrup – Adds just the right amount of sweetness while blending beautifully with the strawberries.
- Vanilla extract – Enhances the flavour and adds a subtle sweetness.
- Lemon juice – Brightens the strawberry flavour and balances the sweetness.
See the recipe card below for the exact quantities.
How to Make Strawberry Ice Cream
1. Blend the ingredients
Add the frozen strawberries, coconut cream, maple syrup, vanilla extract, and lemon juice to a high-speed blender or food processor. Blend until smooth and creamy, scraping down the sides if needed.
2. Freeze
Transfer the mixture to a freezer-safe container and smooth the top with a spatula. Freeze for at least 4 hours, or until firm. Since strawberries have a higher water content, the texture may be slightly softer or icier compared to other homemade ice creams.
3. Let it soften
Remove the ice cream from the freezer and let it sit at room temperature for 10–15 minutes before scooping. This makes it much easier to serve and gives it the perfect creamy texture.
4. Scoop and serve
Scoop the strawberry ice cream into bowls or cones and serve with fresh strawberries or chopped almonds, if desired.
Note: Because strawberries naturally contain more water than some other fruits, the blended mixture may look slightly thinner before freezing. This is completely normal and the ice cream will firm up as it freezes.
How to store Strawberry Ice Cream
Store the strawberry ice cream in an airtight, freezer-safe container for up to 2 weeks. For the best texture and flavour, enjoy it within the first week.
Because this is a homemade no-churn ice cream, it will freeze firmer than store-bought versions. Let it sit at room temperature for 10–15 minutes before scooping to make it easier to serve and bring back its creamy texture.
Top tips
- Use frozen strawberries: Frozen strawberries help create a thicker and creamier texture when blended. They also make the preparation quicker since there’s no need to chill fresh fruit first.
- Don’t worry if the mixture looks thinner: Strawberries contain more water than some other fruits, so the blended mixture may look slightly softer before freezing. This is completely normal.
- Let it soften before scooping: Homemade ice cream freezes harder than store-bought versions. Leave it at room temperature for 10–15 minutes before serving for a creamier texture.
- Use a powerful blender: A high-speed blender or food processor will help create a smoother ice cream consistency.
Frequently Asked Questions
have only tested this recipe with frozen strawberries, which help create a thicker and creamier texture. For the best results, I recommend using frozen strawberries as written in the recipe.
Strawberries naturally contain more water than some other fruits, which can make the ice cream slightly softer. This is normal and it will firm up more as it freezes.
No, this is a no-churn strawberry ice cream recipe, so you don’t need an ice cream maker. A blender or food processor is all you need.
Store it in an airtight freezer-safe container for up to 2 weeks. For the best texture, enjoy it within the first week.
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Strawberry Ice Cream
- Total Time: 6 hours
- Diet: Vegan
Description
This easy no-churn strawberry ice cream is made with frozen strawberries and simple ingredients. A creamy, refreshing homemade dessert perfect for warm days.
Ingredients
- 500g frozen strawberries
- 200g full fat coconut cream
- 60ml maple syrup
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Instructions
Add the frozen strawberries, coconut cream, maple syrup, vanilla extract, and lemon juice to a high-speed blender or food processor. Blend until smooth and creamy, scraping down the sides if needed.
Transfer the mixture to a freezer-safe container and freeze for at least 4 hours, or until firm. For the best texture, you can also leave it overnight.
Remove the ice cream from the freezer and let it sit at room temperature for 10–15 minutes before scooping. This makes it much easier to serve and gives it the perfect creamy texture.
Scoop the strawberry ice cream into bowls or cones and serve with fresh strawberries or chopped almonds, if desired.
Notes
Since strawberries contain more water than some fruits, the texture may be slightly softer compared to other homemade ice creams. Let it sit at room temperature for 10–15 minutes before scooping for the best texture.
- Prep Time: 10 minutes
- Freeze time: 4-6 hours
- Category: Dessert
- Method: No-churn
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