Can I use fresh strawberries for this recipe?

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.

Why is my strawberry ice cream softer than expected?

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.

Do I need an ice cream maker for this recipe?

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.

How long does homemade strawberry ice cream last?

Store it in an airtight freezer-safe container for up to 2 weeks. For the best texture, enjoy it within the first week.

Strawberry Ice Cream

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

Units Scale

500g frozen strawberries
200g full fat coconut cream
60ml maple syrup
1 tsp vanilla extract
1 tbsp lemon juice

Cook Mode Prevent your screen from going dark

Instructions

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 freeze for at least 4 hours, or until firm. For the best texture, you can also leave it overnight.

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.

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