This is the easiest ever strawberry ice cream! A no-churn 4-ingredient recipe made mostly in the blender. It works wonderfully with raspberries too.

Albeit being repetitive, this is the best no-churn strawberry ice cream (or any berry really, especially raspberries) I ever came across. And I hope you’ll feel the same. Really hope so. It’s that good and easy to make.

Made mostly in a blender, it has ONLY 4 INGREDIENTS! How’s that for lazy summer desserts, huh?

I came across it a few Christmas ago. We tend to have extremely quiet holidays or ridiculously boisterous, large ones. In one of the latter, we were about forty persons and my cousin’s sister-in-law had made her famous strawberry ice cream.

It was a very large batch – we all chip in with food and bring so much more than we need, we could feed an army, literally – and I was eager to try the much talked about ice cream, which she originally made with homegrown raspberries.

It didn’t disappoint! It was amazing and so incredibly easy to make.

Steps for making this recipe:

Put berries and sugar in the blender (image above).
Blend until you have a puree (image below).
Whip cream to soft peaks.
Mix both mixtures (two images below).
Freeze until solid.

I don’t like cream much, as the main ingredient I mean. It has to be paired with something powerful, like chocolate or dulce de leche.

So, strawberry cream or vanilla ice creams are not really my first choices. I go for sorbets mostly.

Well, this ice cream looked like a luscious berry sorbet, like it had no cream at all. I dived into it – my fudgy hazelnut brownies underneath, my contribution to the gathering – and understood what the fuss about this recipe was about. It was amazing. Truly amazing. And so easy to make, which you foodies know is half the journey to a great recipe.

Turns out it has cream and quite a bit. But somehow it doesn’t taste creamy. It is creamy in texture, which makes it even better.

That said, this is my absolute favorite go-to berry ice cream recipe during the summer when the fruit is ripe and sweet and perfect.

Though this is strawberry, many times I choose raspberries, with the acidity balancing the cream better. But that’s getting into much detail, since it barely lasts a day in the fridge, no matter what berry I use.

Why this recipe works:

It’s made in a blender.
You can use any type of berry, but strawberries and raspberries work best.
You can easily scale the recipe. The limit is the size of your blender.
As with any ice cream, you can have a batch in the freezer at all times.

So guys, a perfect, easy, crowd-pleasing, no-churn strawberry ice cream. Because life is better with great recipes.

Tips & tricks for making this recipe:

Use a blender or food processor. Both work, but the food processor might leave the mixture a little bit chunkier.
Take it out 15-20 before you want to serve it. It freezer rock solid, literally. You won’t be able to scrape the surface before that time.
Strawberries and raspberries work best. Or a mix. Take into account that some berries (raspberries, blackberries) have tiny seeds that can become a bit of a pain when eating. So you might want to sift the puree before mixing it with the cream.
I like to serve it with brownies or topped with fudge sauce.

Other recipes you might like:
Easy No-Churn Chocolate Baileys Ice Cream
Almond Espresso Ice Cream
Ice Cream Granola Truffles
The best Chocolate Ice Cream
Easy Lemon Icebox Dessert

Let me know if you make this recipe! I’d love to hear what you think about it.

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