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.
I made this with frozen strawberries and dairy heavy cream- added 1 tbsp vanilla extract and sweetened with erythritol and monk fruit sweetener- I was amazed that it was ready to eat immediately! So delicious and creamy! Thank you-
Deliciously easy! Because the raspberries were very tart, I ended up doubling the sugar.
Does the ice cream get icy if you freeze it or does it stay creamy one frozen?
Hi!
Ice crystals form because of too much water in the mix or sometimes because it’s been in the freezer for too long. To try to prevent this, press a piece of plastic wrap firmly against the ice cream’s entire surface, and that should help.
Could this be made with coconut cream to be dairy free?
Yes. Blend 1 can of coconut cream with 3 cups of frozen berries.
I added more cream & a touch of vanilla. It was so thick that my blender would not stir it. I also scraped the sides so the cream could get below the berries. It tastes wonderful and am looking forward to serving it to my friends with Amish sugar cookies.
I’m very glad you enjoyed it!! Thank YOU! 🙂
I added banana instead of sweetener.
Hi! It sounds yummy but I am Lactose intolerant. I do buy lactose free half and half. Could I use that? Thanks very much!
I have not tested this recipe with lactose free creamer so I really don’t know how it will turn out. If you try it, please let me know if it worked out. Thank you!
I am also on the fidgety side of the lactose intolerance spectrum and seem to do okay with heavy cream.
I have made just banana Ice cream using a similar recipe but yours make more sense. Question, i know it states any frozen fruit but what about mango and pineapple?
Hi!
I’ve made it with mango and I absolutely love it!
I have not tried making it with pineapple. ☺️
Do you have a coffee recipe please?Thank you!
One of my favorite homemade ice cream recipes. I often make it for my family and they just love it :-). I get inspired by your wonderful recipes and the gorgeous photos you make help a lot too. By the way, do you know if this recipe can be made into a paleo or keto version? I would really like to try and make a paleo version of this delicious ice cream. Thanks a lot in advance!
Hi! Berries and heavy cream are both Keto-friendly so this recipe should fit right in. 😀 In as far as Paleo, I would need to make it myself, first, before I can share. 😊