4 Ingredient Strawberry Blender Ice Cream

Mind you, you can make this in a food processor as well, the trick here is making it fast and freezing it immediately. This can be made dairy or non-dairy, depending if you make it with cream or non dairy whipped topping (unwhipped). It’s a cool and lovely end to a meal, I especially like to serve it after a heavier meat meal to lighten things up. If you have frozen strawberries, great or you can use any other frozen fruit or prepare cut up fruit and freeze it, all works. Just taste your fruit to adjust how much sugar needs to be added.

So gather your ingredients

and take out your blender or food processor and place the whipped topping in first, then the strawberries, vanilla (or vanilla sugar) and the sugar (which you adjust to taste).

Blend together just till a nice frozen mass forms, making sure the strawberries are ground up nicely and it turns a pretty pink. If it’s a bit loose, that’s fine, as below:

Taste the mixture to make sure it’s sweet enough for you and scrape out and place in a freezer container. Freeze at least an hour or till firm. If you wish to serve in slices, line a loaf pan with parchment paper and scrape into that, patting down and covering well and freeze firm. Cool, delicious and so easy.

4 Ingredient Strawberry Blender Ice Cream

2 cups frozen strawberries (other frozen cut up fruit can be used, just check for sweetness!)
1 teaspoon vanilla extract or vanilla sugar
1 carton (212 ml/about 7 ounces) unwhipped whipped topping or for dairy, cream
3 heaping tablespoons sugar (or more if you wish)

Directions:

Place the whipped topping, unwhipped, into a blender or food processor. Put strawberries, vanilla and sugar on top and pulse till a beautiful pink concoction forms, do not let get too liquidy, just till combined. Pour into a container or loaf pan which you line with parchment paper and cover tightly. Freeze at least one hour or till firm. Let stand about 10 minutes before serving.