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You are here: Home » Food Preparation » Recipes » Desserts & Cookies » Instant Strawberry Ice Cream

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Instant Strawberry Ice Cream

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Instant Strawberry Ice Cream | Want ice cream but you didn't plan ahead and get it going? Just too busy? I've got the answer -- and it's done in an instant. As in a minute or so! | TraditionalCookingSchool.com

Want ice cream but you didn’t plan ahead and get it going? Just too busy? No ice cream maker? I’ve got the answer — and it’s done in an instant. As in a minute or so!

You need 3 things: frozen fruit, liquid, and a high-powered blender like a Vitamix or Blendtec. It’s possible this can be done in a food processor or a lower end blender, too.

The idea behind this is to use as little liquid as possible to facilitate blending the frozen fruit in the blender. Your result will be soft serve and delicious ice cream!

Play around with the amounts to suit your preferences and of course, the appliance you’re using. An appliance with less power will need more liquid and the results may be more like a smoothie than ice cream (but still delicious).

Though I’m sharing strawberry ice cream, you can use any berry or frozen fruit. I try to avoid using heavily seeded berries — like blackberries and raspberries. But if that’s all you’ve got, it makes delicious ice cream, too. Even with the seeds!

4.29 from 7 votes
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Instant Strawberry Ice Cream

Want ice cream but you didn't plan ahead and get it going? Just too busy? No ice cream maker? I've got the answer -- and it's done in an instant. As in a minute or so! You need 3 things: frozen fruit, liquid, and a high-powered blender. Serves 4 to 5 (1-cup servings).
Course Dessert
Author Wardee Harmon

Ingredients

  • 1 1/2 cups cream whole milk, kefir, or yogurt -- or even water or juice for sorbet
  • 16 ounces organic strawberries frozen about 3 to 4 cups -- or mixture of berries or other frozen fruit altogether
  • 1/4 to 1/3 cup sweetener dry, or to taste -- whizzed fine* separately beforehand
  • 1 teaspoon vanilla extract

Instructions

  1. Combine all ingredients in the order listed in the Vitamix or Blendtec container.
  2. Put the lid on.
  3. Start the speed on low and increase slowly as the fruit gets broken up fully and the mixture starts circulating pretty freely.
  4. If using the Vitamix, use the tamper while blending to help the mixture circulate.
  5. If using the Blendtec, stop and scrape sizes as needed or use the Twister jar with lid that has side scrapers built in (and a smaller batch).
  6. When there are no longer chunks of fruit and it’s all smooth, it’s done.
  7. Serve!

Recipe Notes

*You can use a liquid sweetener such as honey, just reduce the cream or milk accordingly. Dry sweeteners should be whizzed fine in a blender beforehand to create a powdered sugar texture.

Have you made instant ice cream before? What’s your favorite fruit combination?

This post was featured in 26 Egg-Free Ice Cream Recipes + 17 Toppings!, 24 Easy Summer Treats Kids Can Make Themselves, and 92 Nourishing Grill & Barbecue Dishes, Drinks, & Desserts

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Celebrations Desserts & Cookies Desserts & Cookies (Gluten-Free) Food Preparation Recipes

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Chrissy says

    July 28, 2014 at 10:47 am

    I like maple syrup in my “instant icecream” 🙂

    Reply
  2. Ed says

    July 28, 2014 at 10:53 am

    I’ve always used honey to sweeten. Favorite is peach ice cream.

    Reply
  3. Nancy says

    July 28, 2014 at 12:28 pm

    Earlier today, for lunch, I had cantaloupe and strawberry ice cream made with kefir. I hadn’t read this yet so it was nice to see I’m not the only one who considers this a yummy ice cream!!

    Reply
  4. Margaret says

    July 28, 2014 at 1:22 pm

    Wardee – first want to say I love your blog and your service!
    I am a raw vegan (have been for at least half of my life)
    I make my basic “ice creem” from frozen bananas. I feed them through my 1976 vintage Champion juicer*, and, voila! soft-serve.
    I’ve tried doing straight strawberries, but they seem to need some sweetener, so I usually do a frozen banana/strawberry mix if I have strawberries
    I’ve made ice creem this way with other fruit as well, but I usually just stick to bananas.

    Reply
  5. Sommer says

    July 28, 2014 at 4:24 pm

    We usually do home made almond milk, frozen bananas and raw cacao. DELISH!

    Reply
  6. tina says

    July 28, 2014 at 7:02 pm

    We made the best dairy free dessert the other day…frozen bananas and frozen black raspberries blended in the food processor with just a touch of coconut milk…maybe two tablespoons…just to soften….it was delicious!

    Reply
  7. Tracy says

    July 29, 2014 at 5:01 am

    This looks great! I do this using coconut milk (or cream) and frozen fruit, usually mixed berries.
    I gave up sugar a couple of years ago and never used a replacement, so the fruit alone is plenty sweet enough for me.
    Nice to know it will also work with other liquids…….

    Reply
  8. Patt J says

    July 29, 2014 at 7:57 am

    I learn so much from all you gals! I just wanted to say thanks. I’m not a “prepper” as I don’t believe in it. But all these fabulous recipes, I love ’em!! So thanks!!

    Reply
  9. cathy says

    July 29, 2014 at 8:05 am

    you can’t just start with powdered sugar?

    Reply
    • Wardee Harmon says

      July 31, 2014 at 6:59 am

      Cathy, yes, but we prefer to take a less refined sweetener and whizz it in a blender to that consistency.

      Reply
  10. amy says

    July 29, 2014 at 9:51 am

    I am assuming 16 oz is by weight. Is that right? Because by volume 16 oz = 2 cups, not 3-4 cups

    Reply
    • Wardee Harmon says

      July 29, 2014 at 10:06 am

      That’s right. 🙂

      Reply
  11. Michelle says

    July 29, 2014 at 2:54 pm

    I’ve been doing this since I don’t have an ice cream maker, and another alternative to frozen fruit is to freeze milk in an ice cube tray. Then you can make chocolate, vanilla, or any other flavor, too.

    Reply
  12. helene says

    July 29, 2014 at 7:33 pm

    Hey u could freeze cream then too!! Yuuuuuuum

    Reply
  13. Keryl Peterson says

    July 30, 2014 at 6:15 pm

    another great sweetener to use, is the flavored syrups they use for coffee and Italian soda, they are fruit flavored, and you can also get them suger free

    Reply
  14. Jessica Everett says

    July 31, 2014 at 3:45 am

    I’m confused, what do you mean by ‘whizzed’?

    Reply
    • Wardee Harmon says

      July 31, 2014 at 6:59 am

      Jessica, put it in the blender and run it till you get a powdered sugar consistency. 🙂

      Reply
      • Jessica Everett says

        July 31, 2014 at 7:35 am

        Ok. Thank you!

        Reply
  15. Debi says

    July 31, 2014 at 9:37 am

    1 frozen banana, 1 tbsp. cocoa, handful of fresh mint, 2/3 cup almond or coconut milk. Yummy chocolate mint ice cream!

    Reply
    • Desiree says

      August 1, 2014 at 1:32 pm

      I just made this and added chia seeds! Mmm delish! Thank you 😉

      Reply
      • Wardee Harmon says

        August 2, 2014 at 5:19 am

        Desiree — Yumm! Thanks for sharing! 🙂

        Reply
    • Sue says

      August 20, 2015 at 5:22 pm

      You just gave me an idea how to use some of my Chocolate Mint I’m growing in the garden. This instant ice cream sounds wonderful. I can’t wait to try it.

      Reply
  16. Sue H says

    July 31, 2014 at 1:50 pm

    I love blueberries and peaches together. Thanks for the recipe! It does nicely in my Ninja, too.

    Reply
  17. Kristie T says

    August 2, 2014 at 5:37 pm

    I freeze goat Kefir in ice cube trays and bananas and throw them as well as chia and flax seeds! I find it a good way to sneak stuff in to children’s diet :). Strawberry banana is a favorite! With peaches and blueberries a close second! Thanks for all the great info!!!

    Reply
  18. Naina says

    August 14, 2014 at 12:25 am

    Hi Thanks for this.. so is that it? just blend and the icecream is made? or do we have to freeze it again?
    many thanks

    Reply
  19. jeanette says

    September 21, 2014 at 1:23 pm

    I made this by mistake I was trying to make a fruit smoothies I had frozen bananas and a strawberry/blueberry, and black berry mixture and a some milk it was so thick I had to use a spoon YUMMY

    Reply
  20. Janet says

    October 26, 2014 at 12:27 am

    I use frozen raspberries, frozen banana and a scoop of Mercolas whey protein with no additives. Sprinkle homemade granola on top

    Reply
  21. Maggie says

    February 6, 2015 at 1:27 pm

    This recipe came just at the right time! I needed a recipe I could make with no added sugar and I this one will be fabulous! Thank you Wardee.

    Reply
  22. Pam says

    April 3, 2015 at 7:46 am

    We make “rainbow ice cream” similar to this plus a veggie of my kids’ choice. It’s a great way to get them to eat spinach, I swear you can’t even taste it. The kids choose ingredients from the colors of the rainbow (mango and pineapple are usually the base) and must include at least one veggie. Spinach works great in this one to get the awesome folate from fresh spinach (my 7 year old will not eat fresh spinach in a salad). Ingredients are any frozen fruit, 100% juice or nut milk of choice, and veggie of choice…usually spinach but kale and carrots work well too. If using nut milk I add honey (with juice it doesn’t need additional sweetener). The kids love it and feel empowered by getting to choose the veggie.

    Reply
  23. Joy Miketzuk says

    April 23, 2016 at 7:57 pm

    I love ice cream, but hate the calories! This is a great way to have a guilt free dessert.

    ~Dessert has 2 S’s because everyone always wants seconds~

    Reply
  24. Becky Drenth says

    August 20, 2016 at 9:57 am

    It’s probably only true for a few of us, but I prefer far less sweetener. Oh, wait. I just remembered that the berries I used were unusually sweet ones from Providence Farm.

    Reply
    • Becky says

      August 20, 2016 at 10:01 am

      I enjoy nuts whirred in during the last few seconds of blending. I added walnuts to this batch.
      And your recipe includes vanilla, and it was a tasty upgrade!

      Reply
  25. Gail Curran says

    August 27, 2016 at 4:44 am

    I have made this style of ‘ice cream’ for a cold, refreshing treat with frozen bananas and mango.. . very yummy! I use my small ninja blender.

    Reply
  26. Jade Koehler says

    May 20, 2022 at 10:09 pm

    This is such a simple recipe and it turned out so fabulous!! I used 1 cup milk and 1/4 cup of honey, with 3 cups of strawberries and a handful of raspberries! Thanks so much! Such a treat on a hot day!

    Reply
  27. Kelsi says

    May 15, 2023 at 11:02 pm

    I’m looking at different ice cream recipies for my blind/visual impaired group to make when we go strawberry picking in 2-3 weeks. I loved this idea since we’ll want to eat the ice cream or frozen treat whenever we get back to the center and make it. You all have given me a lot to compare and think over, so I thank you! 🙂

    Reply
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