Blender Homemade Ice Cream Recipe
Apr 13, 2019, Updated Jan 11, 2024
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Frozen berries blended with heavy whipping cream create a rich and sweet blender ice cream. This simple, 2 ingredient recipe comes together super fast and will be your go-to homemade ice cream recipe.
If you’re looking to mix things up, try my cottage cheese ice cream for a high-protein twist or my blueberry nice cream for a fruity and healthy option. Both are easy to make and perfect for satisfying your ice cream cravings!
- This recipe allows you to make real, creamy ice cream in just seconds, perfect for when you crave something sweet without the wait.
- With the option to add ingredients like chocolate syrup, nuts, or sprinkles, this ice cream recipe offers the flexibility to create your own unique ice cream flavors tailored to your taste.
- This is a lighter option as it doesn’t require added sugar or eggs, and it’s easier because it does not require any special equipment like an ice cream maker.
Ingredients For Blender Ice Cream
- Heavy Whipping Cream
- 10-ounce bag of frozen berries or any other frozen fruit. You may also use fresh fruit, but you will need to cut it up into 1 to 2-inch pieces and freeze it before making the ice cream.
How To Make Blender Ice Cream
For best results, you want to use a high-powered blender, like Blendtec, but this recipe also works with regular blenders. I have used a food processor, and that worked just as well. However, you may need to add more liquid to get it to blend.
- Add the frozen fruit to the blender. If using a sweetener, add it on top of the berries inside the blender.
- Process/pulse just until the fruit is roughly chopped.
- Pour in the heavy cream, and continue to process just until everything is incorporated. Scrape down the sides with a spatula as needed.
- Scoop it out and serve.
Recipe Tips And Variations
- Dairy-Free Option: Substitute dairy with coconut cream by blending 1 can (14 ounces) of unsweetened coconut cream with 3 cups of frozen berries.
- Understanding Heavy Cream: Heavy cream, or heavy whipping cream, is a high-fat part of milk, often used in recipes for its richness and is readily available at grocery stores.
- Sweetener is Optional: Sweetening the ice cream is not necessary. Add it only if you prefer a sweeter taste, or consider using a ripe banana for natural sweetness.
- Serving Suggestions: Enjoy this ice cream as soft serve right out of the blender, or freeze it to scoop and serve in cones for a firmer texture.
Proper Storage
Transfer the ice cream to an airtight container, layer plastic wrap over the surface of the ice cream to prevent ice crystals from forming, cover it with a lid, and keep it in the freezer for 1 to 2 weeks.
More Ice Cream Recipes
- Birthday Cake Ice Cream
- Tiramisu Ice Cream
- Strawberry Cheesecake Ice Cream
- Banana Frozen Yogurt
- No Churn Mango Ice Cream
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Homemade Ice Cream Recipe
Ingredients
- 10 ounces frozen berries,, or any other frozen fruit
- 2 tablespoons granulated sweetener,, optional
- ⅔ cup heavy cream
Instructions
- Place frozen berries and sweetener, if using, in a food processor or blender; process or pulse just until the fruit is roughly chopped.
- Pour in the heavy cream, and continue to process just until everything is incorporated and smooth. Add more heavy cream if the mixture is too thick. Scrape down the sides with a spatula as needed.
- Serve immediately or freeze for later.
Notes
- If you’d like to use coconut cream, blend 1 can (14 ounces) of coconut cream with 3 cups of frozen berries.
- Before placing it in the freezer, cover the ice cream with plastic wrap to keep ice crystals from forming on the top.
- Keep in the freezer for up to 2 weeks.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Does it stay scoop able if frozen?
Hi!
Yes, but for easier scooping, let it sit on the counter for about 5 to 10 minutes first. Since it doesn’t have additives to keep it soft, it firms up quite a bit in the freezer.
Yum 😋
Thank YOU! I’m very glad you enjoyed it! 🙂
I “discovered” this ice cream on my own about eight months ago when I was frustrated with the rather complicated keto recipes. I knew it had to be possible to make a decent ice cream from just frozen fruit and hwc, so I experimented with raspberries and Kroger-brand HWC. SOOO GOOD!!
I’m glad to see it published/posted/pinned here so others can know how easy it is to make such a good treat with very little work and expense involved.
Perfect! What a great idea, I used blueberries and opted for no sugar. It’s delicious, thanks!
Thank you so much! I’m very glad you enjoyed it! 🙂
Love it but is there whipping cream with no dairy
Hi!
Yes. Blend 1 can (14 ounces) of unsweetened coconut cream with 3 cups of frozen berries.
One other thing I neglected to mention. No sugar is used in recipe with avocados. We don’t need sugar with the strawberries that grow in our area. They are called Hood berries and are super sweet naturally. As soon as being picked, they need to be taken care of because of the high sugar content, they will spoil if just left alone, like the berries you find in stores.
Thanks sooo much for sharing!! I appreciate it ❤️ And now I want Hood berries.
How can this be made into chocolate ice cream
You can add cocoa powder to the mixture.
As far as non-dairy is concerned… I have a recipe given to me by a Vitamix distributor, so I’m not sure I can post entire recipe. It uses coffee creamer, not very much, but no berries. The big thing that makes it creamy is avocado. Not avocado oil. The real thing. One version uses carrots that tastes exactly like orange sherbet. I’m sure the recipe would accommodate berries. I like to use vanilla almond milk, personally.
How many servings does this make? Or scoops?