Scoop Kitchen
Strawberries are mostly water with little sugar, and left alone, that water freezes into ice. Our recipes handle it three ways. Sugar, dissolved in the berry juice first. Fat and protein from cream, cream cheese or Greek yogurt. And pectin, from the berries themselves or a spoon of jam.
Fresh or frozen both work. Hull fresh berries, and thaw frozen ones first, about 1 hour at room temperature, keeping all the juice. Letting sliced berries sit in the sugar for 15 to 20 minutes, until juicy, pulls out the juice and dissolves the sugar, so less fruit water freezes hard.
A little lemon juice sharpens the strawberry flavor, which cold dulls. For a seed-free sorbet, shake or fruit whip, press the purée through a fine sieve before freezing.
Recipes with strawberries
20 recipes
Fresh Strawberry
Strawberry Cheesecake Protein
Light Strawberry
Strawberry Sorbet
Strawberry Frozen Yogurt
Strawberry Milkshake
Strawberry Lemonade Slushi
Strawberry Fruit Whip
Sugar-Free Strawberry
Strawberry Balsamic Black Pepper
Strawberry Banana Light
Rhubarb Strawberry Sorbet
Strawberry Cheesecake Shake
Strawberry Banana Oat Bowl
Frozen Strawberry Daiquiri
Swirled Strawberry Frozen Yogurt
Strawberry Basil Sorbet
Strawberry Rhubarb Skyr
Frosé
Banana Split Shake
Questions people ask
Can I use frozen strawberries in the Ninja CREAMi?
Yes. Thaw them first, about 1 hour at room temperature, and use all the juice. Then blend and freeze the base as the recipe says.
Why is my strawberry ice cream icy?
Strawberries are mostly water. Let them sit in the sugar until juicy before blending, keep the cream or yogurt the recipe asks for, and Re-spin with a splash of milk if the tubpint looks crumbly.
How do I get rid of strawberry seeds?
Press the purée through a fine sieve with the back of a spoon before freezing. Scrape the underside of the sieve, where a lot of purée clings.