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Scoops of strawberry ice cream in white bowl, more strawberries around, white surface, grey background.

Strawberry Ice Cream (best no churn recipe)

This is the easiest homemade ice cream with an outstanding fresh strawberry flavor! A no-churn, 4-ingredient recipe made mostly in the blender (no need for an ice cream maker) that also works with frozen berries. 

  • Total Time: 4 hours 15 minutes
  • Yield: 4 servings


  • 1 pound fresh strawberries (or raspberries)
  • Juice of 1/2 lemon
  • 1 1/2 cups sugar
  • 1 1/4 cups whipping cream


  1. In a blender put rinsed and hulled strawberries with the sugar and lemon juice. You can leave it macerating for 1/2 hour the berries and sugar first, before pureeing it, so they release some of their natural juice.
  2. Blend until it’s creamy and smoothie-like, an even mixture with no strawberry chunks. 
  3. Beat cream to 3/4 consistency, soft/medium peaks. See Notes below please.
  4. Add the strawberry mixture to the cream, integrating well. 
  5. Transfer to a freezer-proof container.
  6. Freeze for several hours, about 4 depending on your freezer and the container you used, until solid, before eating,


  • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
  • Use a regular blender, immersion blender or food processor: they all work, but the food processor might render a chunkier mixture.
  • Freeze until solid. Pour the ice cream mixture into a freezer-safe container or metal loaf pan. If short on time, solidifying will take less time if you use a shallow container. So keep that in mind depending on when you plan to serve it. If you're making it days or weeks ahead, use a freezer container with a lid or cover with plastic wrap.
  • Frozen strawberries. You can add them to the blender whole, cut large strawberry chunks or small pieces, whatever way you feel will be best for your blender. This is especially important if the strawberries are frozen and you might want to let them thaw a little before cutting them. Because rock hard strawberries are similar to ice cubes. And not all blenders are cool with that.
  • Take it out 15-20 before you want to serve it: it freezes rock solid, literally. You won't be able to scrape the surface unless you leave it out at room temperature for a little while.
  • Strawberries and raspberries work best: or a mix. Consider 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.
  • Serving: I like to eat it plain, maybe with some fresh strawberries added. You can serve it on top of a brownie square (they pair wonderfully) or topped with a light fudge sauce.
  • Vanilla extract: you can add 1/2 a teaspoon for a mellower flavor. I like pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Freezing time: 4 hours
  • Category: Dessert
  • Method: Blender
  • Cuisine: International


  • Serving Size: 1/5
  • Calories: 464
  • Sugar: 66.1 g
  • Sodium: 17.6 mg
  • Fat: 21.7 g
  • Carbohydrates: 68.7 g
  • Fiber: 1.8 g
  • Protein: 2.3 g
  • Cholesterol: 67.2 mg

Keywords: strawberry ice cream