This Ninja Creami Strawberry Ice Cream is packed with real strawberry flavours and its sure to impress! Made with just 4 simple ingredients, it’s incredibly creamy, smooth, and perfectly scoopable every time.
When I say real strawberry flavours, I truly mean it. This homemade ice cream has a flavour that money just can’t buy!
But here’s the thing—no store-bought version can match the fresh, fruity punch of this one. My secret? One small extra step that makes a huge difference (and one I didn’t do in my no-churn strawberry ice cream!).
I gently cook strawberries with sugar over low heat for about 5 minutes, just until the sugar dissolves. This simple step intensifies the natural flavor and gives the ice cream that vibrant, deep strawberry taste. Nagi’s popular Recipe Tin Eats strawberry ice cream uses a similar step—roasting the strawberries to boost their sweetness and flavor. I prefer the stovetop method—it’s quicker, easier, and still delivers amazing results.
Try it and let me know if you can taste the difference too!
Jump to:
Why You’ll Love This Recipe
- Made with just 4 ingredients
- No stabilisers, gums, jello mix or artificial strawberry flavorings—just whole ingredients
- A great use for ripe or overripe strawberries
- Creamy, scoopable texture thanks to the Ninja Creami machine
- Kid-approved and perfect for summer!
Ingredients
Detailed measurements and ingredients can be found in the recipe card below.
- Fresh strawberries – The real hero in this recipe. You can sub with frozen strawberries too (I haven't tried it yet). When in season, I love them in strawberry salsa ,air fryer dehydrated strawberries and strawberry cottage cheese ice cream too.
- Heavy cream (or double cream) – Look for 35% fat or more for that rich texture.
- Sugar – I use caster sugar. Granulated sugar will work too.
- Juice of half a lemon – About 2 tablespoons. Adds brightness and balances the sweetness.
How to make Ninja Creami Strawberry Ice Cream Recipe?
Step 1 Cook the strawberries – In a saucepan over low heat, add chopped strawberries, lemon juice and sugar. Stir for 5–6 minutes until the sugar dissolves and the berries release their bright red juices.
Step 2 Cool and blend - Let the mixture cool a bit, then blend roughly using a hand blender or mash with a fork- there can be a few pieces.
Transfer the strawberry mixture to the Ninja Creami pint container.
Step 3 Mix with cream and lemon – . Add the heavy cream, and stir with spoon to combine.
Step 4 Freeze - Level the top, cover with lid and freeze for 24 hours.
Step 5 Process - After 24 hours, process on the Ice Cream setting. It takes just 2 minutes.
Optional: If you like to mix-ins add chopped strawberries or freeze dried strawberries and process.
Step 6 Serve – Scoop and enjoy immediately.
Serving
Scoop the strawberry ice cream using an ice cream scoop and serve in bowls. Enjoy it as is, or dress it up with fresh strawberries, or a sprinkle of white chocolate chips—whatever you fancy!
Storing Ninja Creami Ice Cream Leftovers
If you have leftovers, simply smooth the surface with back of your spoon and return the Ninja Creami Pint Container to the freezer with the lid on for up to 1 month.
When you're ready to eat again, use the Re-spin function to bring it back to that perfect creamy texture.
Top Tips
- Use ripe fresh strawberries for maximum flavour.
- Don’t skip the cooking step—This simple step really intensifies the natural strawberry flavour.
- Let the strawberry mixture cool fully before adding the cream.
- For a chunkier texture, mash with a fork, instead of blending.
- Want it sweeter? Taste the puree before freezing and adjust sugar if needed
- If you plan to add mix-ins like fresh strawberries, dehydrated strawberries or white chocolate chips, I suggest chilling them in advance for the best textures.
Recipe FAQs
Yes, frozen strawberries should work. Just add them to the pan with sugar to cook. It will take longer than fresh strawberries.
Yes! I used Elmlea Plant Double Cream Alternative, and it turned out creamy and delicious. The guar gum helps with texture, making Ninja Creami Vegan Strawberry Ice Cream taste just like the classic version.
A full 24 hours is ideal to ensure the ice cream spins properly in the Ninja Creami.
Sometimes, yes. If the ice cream mixture looks crumbly after the first spin, use the Re-spin function once or twice until it's smooth.
More Ninja Creami Recipes
Equipment
- Ninja Creami Deluxe (or standard Ninja Creami)
Ingredients
- 330 g fresh strawberries about 2 cups, trimmed and chopped
- 150 - 170g g sugar ¾ cup - ¾ cup+1 tbsp
- 1-2 tablespoon lemon juice
- 150 ml heavy cream (double cream) ⅔ cup – use 35% fat or higher
Instructions
- Cook the Strawberries: In a medium saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over low to medium heat for about 5 minutes, until the berries break down and the mixture turns a vibrant red.
- Blend:Use a fork or hand blender to gently mash or blend the mixture to your desired consistency. Let it cool completely.
- Combine: Pour the cooled strawberry mixture into a Ninja Creami pint container. Add the cream and stir well to combine.Note: For the standard Ninja Creami, ensure the mixture stays just below the fill line.For that if have to reduce the cream to 125ml, you can too. For the Deluxe, you’re good to go.
- Freeze: Secure the lid and freeze the container upright for 24 hours until solid.
- Process: After freezing, remove from the freezer and place the container in the outer bowl and lock the lid on top. Select FULL and spin on the Ice Cream setting. It takes about 2 minutes This usually takes about 2 minutes.
- Serve: Enjoy as is, or top with extra strawberries, chocolate chips, or your favorite toppings.
Notes
- I didn't need to respin - the texture was perfect with the ice cream function.
- I always use high-fat cream (35% or more) to get that rich, creamy texture. Anything lower tends to make the ice cream a bit icy—more like a light sorbet.
- I prefer cooking the strawberries rather than letting them sit with sugar. It brings out a vibrant color, smooth texture, and speeds up the whole process.
- Feel free to make it your own—I sometimes add vanilla bean paste, a pinch of sea salt, or crushed freeze-dried strawberries for an extra boost of flavor.
- Got leftovers? Just smooth out the surface in the pint container, cover with the lid, and pop it back in the freezer. When you're ready to eat it again, run the Re-spin function to bring it back to that creamy texture.
Sandhya Hariharan says
If you are looking for real strawberry ice cream, this is just the recipe you need. Very minimal prep…and ready in 2 minutes after freezing time.