🍦 Quick & Easy Blender Ice Cream Recipe: A Homemade Treat You’ll Love 💨

Like many of us, I loved eating ice cream while growing up. It was always a special treat to go to the local ice cream shop, try a few flavors, and get a few scoops of my favorites. Unfortunately, most ice creams contain a ton of added sugar and artificial flavors. Luckily, this blender ice cream recipe has no added sugar, is all-natural, and can be made with a common kitchen blender.

I use a Vitamix blender to make this recipe, but you can use any blender or food processor. I’ve made this recipe in a small smoothie blender like a bullet. You will have to make this recipe in two batches if you use a smaller blender like this, and you will have to pick up the blender and shake it up and down to chop the berries thoroughly and combine the cream. It will taste just as good but takes a little more work.

This is a fairly simple and straightforward recipe, but the key is to continue to scrape down the sides of the blender pitcher if the mixture gets stuck to the sides. Once you add the cream, you must blend the mixture on the slowest setting to try and avoid this as much as possible. Once the mixture starts to come together, you can try ramping up the blender’s speed in tiny increments to speed up the process, but if you go too fast, the mixture will get stuck to the sides of the blender pitcher.

After you blend the berries, they should have a pulp-like consistency. By blending the berries first it helps ensure a smooth texture in the end product. If you do use a smaller blender it can be helpful to chop the berries into quarter-inch size pieces by hand before blending them.

This recipe does not store well. If you leave it in the freezer for more than a few hours, it will become rock-hard and less enjoyable. You can still eat it by scraping the surface with a spoon, but you will miss out on the creamy texture of this dish.

I recommend making this dish while you prepare your dinner so that by the time you’re done with dinner and ready for a sweet treat, it will be ready. If you don’t have time or can’t wait, you can still enjoy your blender ice cream without the additional time in the freezer however, it may be a bit runny.

There are many ways to customize this recipe. You can use any fruit you like. If you choose to use fresh fruit, dice it into one to two-inch pieces, spread them out on a parchment-lined baking sheet, and place in the freezer for at least 2 hours or until the fruit is frozen solid.

Suggested flavors include:

• Raspberry
• Strawberry
• Banana and strawberry
• Mango
• Banana with chocolate protein powder

If you are sensitive to dairy, you can substitute the heavy cream with coconut cream. This variation is very tasty, however the coconut cream does not whip up as much as the heavy cream, and the end product will have a slightly different texture.

 If you do not eat plant materials you can replace the fruit with ice cubes made from a protein shake. To do this, mix your protein powder of choice with whole milk and freeze it in an ice cube tray. When making your ice cream, substitute the frozen fruit with the protein ice cubes. This variation is best suited for a commercial-grade blender like a Vitamix.

Need more protein? Add a few egg yolks or half a scoop of protein powder to the cream before blending. Traditional ice cream recipes call for egg yolks, so if you use them, you will have a more decadent and creamy end product, similar to traditional ice cream, plus more protein.

Nutritional Facts: (Per Serving) Calories 255 Protein 2g Fat 20g Total Carbohydrates 17g

Blender Ice Cream Recipe

Difficulty Level:  1 Meatballs

Prep Time: 10 Minutes

Cook Time: 0 Hours

Servings: 2

• 5 ounces of frozen blueberries
• 5 ounces of frozen strawberries
• ⅔ cup (4 ounces) of heavy cream

Place the blender pitcher on a kitchen scale and zero out the weight.

Add the frozen blueberries to the blender pitcher and zero out the weight.

Add the frozen strawberries to the blender pitcher.

Blend on medium speed until no big chunks are left, about 30 seconds.

Chill 2 small serving bowls in the freezer.

Place your blender pitcher back on the kitchen scale, zero out the weight, and add the heavy cream.

Use a rubber spatula to scrape down the sides and bottom of the pitcher.

Place the blender pitcher back on the blender and blend on low for 1 minute.

Scrap down the sides and bottom of the pitcher with the rubber spatula again and continue to blend the mixture until all of the ingredients are well incorporated, about one minute.

Repeat the previous step as needed to achieve a smooth and uniform texture.

Transfer your ice cream to the pre-chilled bowls and place them in the freezer for 1-2 hours.

Scrap the sides of the bowls with a spoon and mix the ice cream to incorporate the outer frozen layer.

Enjoy!