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White bowl with strawberry ice cream on white marble, scattered strawberries

The Best Strawberry Ice Cream (no-churn!)

  • Author: Paula Montenegro
  • Prep Time: 10
  • Cook Time: 120
  • Total Time: 2 hours 10 minutes
  • Yield: 3 servings 1x
  • Category: Dessert
  • Method: Blender
  • Cuisine: International


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.



  • 1 pound (1/2kg) fresh strawberries (or raspberries)
  • Juice of 1/2 lemon
  • 1 1/2 cups (300g) sugar
  • 1 1/4 cups (310g) whipping cream


  1. In a blender put rinsed and hulled strawberries with the sugar and lemon juice.
  2. Blend until it’s creamy and smoothie-like. You can leave macerating for 1/2 hour the berries and sugar first so they release some of their natural juice.
  3. Beat cream to 3/4 consistency, soft peaks.
  4. Add the strawberries to the cream, mix well and transfer to a freezer-proof container.
  5. Freeze for a few hours, until solid.


  • 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 minutes before you want to serve it. It freezer rock solid, literally. You won't be able to scrape the surface before that time.
  • Fresh or frozen: I've made it with both, and there's hardly a noticeable difference. Water content in fruit varies, but you might want to thaw the frozen strawberries so they have less water.
  • 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.

Keywords: strawberry ice cream, berry ice cream