Quick and Easy Strawberry Ice Cream

Quick and Easy Strawberry Ice Cream is ready to serve in 10 minutes.  Rich vanilla ice cream blended with raspberry sherbet, strawberries, raspberries.  No one will believe it’s not home churned ice cream.  

I was in need of a quick and luscious dessert that would be impressive and appear as if I had spent hours in the kitchen.  After racking my brain for what to make, I remembered this recipe that I had made for large crowds years ago.  Perfect!  Using my large stand mixer, the ice cream was ready to be spooned into simple white pint and quart containers in just 10 minutes.  I tied a bow around the container, added a tag, then set out to make my deliveries of “Homemade Strawberry Ice Cream”.  

What makes this ice cream taste homemade?

• Most ice cream sold in grocery stores has a lot of air beaten into them.  As they melt you may notice they seem to be a bit foamy.  By stirring the softened ice cream it becomes more dense and creamy a lot like Gelato. 

How to blend

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1. In a very large bowl (at least 7 quarts) combine the softened ice cream and sherbet.  A 7-quart stand mixer works like a charm!  
2. Begin by cutting and chopping the ice cream and sherbet together. 
3. As the mixture softens more it will become easier to stir and blend.
4. Keep mixing until the mixture is smooth and creamy and the sherbet is mixed in well with the vanilla ice cream.

Chopping and Adding the Berries 

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1. In the bowl of a food processor fitted with a metal blade, add the frozen strawberries. Pulse the frozen strawberries until they are about the size of a pea. 
2. Fold into the ice cream mixture.
3. Add the frozen raspberries to the same bowl of the food processor and pulse only a few times to break them apart.
4. Mix into the ice cream mixture with the strawberries and mix until well combined.  Transfer to a freezer container.  Cover and freeze until ready to use.  

Ice Cream Tips and Options

• Have trouble finding raspberry sherbet?  Use raspberry sorbet.  
• Use the best quality vanilla ice cream you can find/afford. 
• Create your own flavor by mixing vanilla ice cream with other flavored sherbet or sorbet.  
• Ice cream can be stored in smaller quart or pint containers or cardboard ice cream cartons.
• This recipe makes a lot of ice cream. Once the fruit is added there will be close to a gallon of ice cream.  If you don’t want to make a huge batch of ice cream, just use equal parts of ice cream and sherbet.  Don’t forget to adjust the amount of fruit as well. 
• Are you looking for a dairy-free option?  Just use equal amounts of dairy-free ice cream and sorbet.   Try a coconut-based ice cream blended with mango sorbet.  Heavenly!
• If you don’t like chunks of fruit in your ice cream, swap out the fruit for chocolate chips OR use both!

5 from 4 votes

Print

Quick and Easy Strawberry Ice Cream

This no churn Strawberry Ice Cream recipe is quick and easy to make without an ice cream maker in only 10 minutes.  Simply blend together a mix of frozen strawberries and raspberries with vanilla ice cream and raspberry sherbet for a rich, fruity, and creamy dessert that tastes homemade!

Course Dessert

Cuisine American

Keyword fauxmade ice cream, homemade ice cream, Homemade strawberry ice cream, Ice Cream Dessert, strawberry ice cream

Prep Time 10 minutes

freeze time 3 hours

Total Time 3 hours 10 minutes

Servings 30 people

Calories 176 kcal

Author Janet Barton

Ingredients

• 1 1/2 quarts vanilla ice cream good quality, softened
• 1 1/2 quarts raspberry sherbet softened
• 12 oz frozen strawberries do NOT thaw
• 12 oz frozen raspberries do NOT thaw

Instructions

1. In a very large bowl (at least 7 quarts) combine the softened ice cream and sherbet.  A 7-quart stand mixer works like a charm! 

2. Begin by cutting and chopping the ice cream and sherbet together.

3. As the mixture softens more it will become easier to stir and blend.

4. Keep mixing until the mixture is smooth and creamy and the sherbet is mixed in well with the vanilla ice cream.

5. In the bowl of a food processor fitted with a metal blade, add the frozen strawberries. Pulse the frozen strawberries until they are about the size of a pea. 

6. Fold into the ice cream mixture.

7. Add the frozen raspberries to the same bowl of the food processor and pulse only a few times to break them apart.

8. Mix into the ice cream mixture with the strawberries and mix until well combined.

9. Transfer to a freezer container.  Cover and freeze until ready to use.

Recipe Notes

• For a smaller batch of ice cream, simply mix equal parts of vanilla ice cream and raspberry sherbet.
• Have trouble finding raspberry sherbet?  Use raspberry sorbet.  
• Use the best quality vanilla ice cream you can find/afford. 
• Create your own flavor by mixing vanilla ice cream with other flavored sherbet or sorbet.  
• Ice cream can be stored in smaller quart or pint containers or cardboard ice cream cartons.
• Add a bow and a tag for a delicious gift. 
• If you're looking for a dairy-free option, just use equal amounts of dairy-free ice cream and sorbet.   I personally like a coconut-based ice cream blended with mango sorbet.  Heavenly!
• If you don't like chunks of fruit in your ice cream, swap out the fruit for chocolate chips OR use both!
• "Homemade" ice cream will keep well in the freezer for up 2 months.

Nutrition Facts

Quick and Easy Strawberry Ice Cream

Amount Per Serving (1 serving)

Calories 176 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 4g20%

Cholesterol 21mg7%

Sodium 60mg3%

Potassium 174mg5%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 23g26%

Protein 2g4%

Vitamin A 225IU5%

Vitamin C 11mg13%

Calcium 91mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Paper Containers for Ice Cream purchased at Gygi.com