10 Ice Cream Recipes You Can Make in a Blender

Making ice cream at home just got easier with a simple kitchen blender. No fancy machines or complicated steps needed – just fresh, everyday ingredients and your reliable blender. These easygoing recipes are quick to make, a bit lighter than many store-bought options, and can be customized to suit your own taste or preferences. Get ready to explore some different, comforting treats with these approachable blender ice cream recipes.

1. Banana Chocolate Chip

Four frozen bananas form the base of this simple treat. Add 120ml of milk, 2 tablespoons of honey, and a pinch of salt to your blender. Pulse until smooth, then fold in 50g of mini chocolate chips by hand. The frozen bananas give this ice cream its creamy texture without needing heavy cream. For best results, slice bananas before freezing them on a tray lined with parchment paper. This prevents them from sticking together and makes blending easier. Store leftovers in an airtight container in the freezer for up to one week. Let it sit at room temperature for 5 minutes before scooping if it becomes too hard.

2. Strawberry Dream Swirl

Blend 300g frozen strawberries with 240ml coconut milk, 3 tablespoons of honey, and 1 teaspoon of lemon juice. The result is a pretty pink treat that tastes like summer in a bowl. For extra flavor, add 1/2 teaspoon of cardamom powder to the mix. The slight spice complements the sweetness of strawberries beautifully. Pulse until the mixture is smooth but still thick enough to hold its shape when scooped. If you prefer a smoother consistency, let the frozen strawberries thaw for 5 minutes before blending. This makes it easier on your blender motor and results in a creamier final product.

3. Mango Tango Freeze

Combine 250g frozen mango chunks, 120ml coconut milk, 2 tablespoons of honey, and a squeeze of lime juice in your blender. Mango naturally contains enzymes that help break down proteins, making this dessert smooth. For best results, choose ripe mangoes with a slight give when gently squeezed. Cut into chunks and freeze overnight before blending. Serve immediately for soft-serve consistency or freeze for 2 hours for a firmer texture. Garnish with fresh mango pieces or a sprinkle of toasted coconut flakes if desired.

4. Nutty Chocolate

Soak 150g cashews in water overnight, then drain. Blend with 2 frozen bananas, 3 tablespoons cocoa powder, 2 tablespoons maple syrup, 60ml almond milk, and a pinch of salt. The soaked cashews are the secret to this recipe’s richness without dairy. They create a silky texture that mimics traditional ice cream. For an extra flavor boost, add 1/4 teaspoon of cinnamon or a tiny pinch of cayenne pepper. This protein-packed dessert satisfies chocolate cravings while providing healthy fats from the nuts. Serve immediately as soft-serve or freeze for 3 hours, stirring once halfway through for a scoopable consistency.

5. Peanut Butter Cup Sensation

Blend 2 frozen bananas with 3 tablespoons of peanut butter, 1 tablespoon of cocoa powder, 1 tablespoon of honey, and 60ml milk until smooth. The combination tastes like a frozen peanut butter cup. For better results, use natural peanut butter without added sugars or oils. The natural oils help make a creamier texture. If the mixture is too thick to blend properly, add milk one tablespoon at a time until it moves freely in the blender. After blending, fold in 30g of chopped dark chocolate for added texture and flavor. Pour into a freezer-safe container and freeze for at least 1 hour before serving for a firmer consistency.

6. Minty Fresh Avocado Scoop

Blend 1 avocado with 1 frozen banana, 15g fresh mint leaves, 2 tablespoons honey, 120ml coconut milk, and a small pinch of salt. Avocado provides healthy fats that give this ice cream its luxurious texture without heavy cream. The natural fats also help carry the mint flavor throughout the mixture. For best results, choose a ripe avocado that yields slightly to gentle pressure. The bright green color comes naturally from the avocado and mint – no food coloring needed. This refreshing treat is particularly helpful during hot summer months or after spicy meals.

7. Blueberry Cheesecake Whip

Combine 200g frozen blueberries, 120g cream cheese, 60ml milk, 2 tablespoons honey, 1 tablespoon lemon juice, and a pinch of salt in your blender. The cream cheese provides tanginess and richness similar to traditional ice cream bases. For a smoother blend, cut the cream cheese into small cubes and let it soften at room temperature for 10 minutes before blending. Wild blueberries work exceptionally well in this recipe because of their intense flavor, but regular cultivated blueberries are fine too. For added texture, fold in 50g of crushed graham crackers after blending to mimic a cheesecake crust.

8. Pistachio Dream Freeze

Soak 100g shelled pistachios in water overnight, then drain. Blend with 2 frozen bananas, 120ml coconut milk, 2 tablespoons honey, and 1/4 teaspoon cardamom powder until smooth. The soaked pistachios blend into a creamy base with a naturally sweet, nutty flavor. Reserve 2 tablespoons of chopped pistachios to fold in after blending for added texture. This naturally green ice cream gets its color from the pistachios – no artificial colors needed! For maximum flavor, lightly toast the pistachios in a dry pan before soaking them, which brings out their nutty oils and aroma.

9. Caramel Coffee Freeze

Mix 2 frozen bananas, 60ml cold coffee, 3 dates (pitted), 1 tablespoon tahini, 120ml almond milk, and a pinch of salt in your blender. The dates provide natural caramel sweetness while coffee adds depth. For the intense coffee flavor, use espresso or strong cold brew instead of regular coffee. The tahini might sound unusual, but it adds a nutty richness similar to caramel while providing healthy fats. Make sure your dates are soft and pliable before blending. If they’re dry, soak them in warm water for 10 minutes, then drain well. This ensures they blend smoothly and distribute their caramel-like sweetness throughout the ice cream.

10. Raspberry Coconut Cloud

Blend 200g frozen raspberries, 240ml coconut cream, 2 tablespoons honey, and 1/2 teaspoon lemon zest until smooth and fluffy. For best results, chill your can of coconut cream overnight and scoop out only the thick cream on top (save the liquid for smoothies). This concentrated fat makes the luxurious adding that makes this ice cream so tast. The bright pink color and tart raspberry flavor pair beautifully with the subtle coconut background. Strain the mixture through a fine mesh sieve before freezing if you prefer to remove the raspberry seeds for a smoother texture.