Strawberry Fields To Freezers – Summer’s Best Strawberry Frozen Dessert Recipes

Sweet, juicy, ruby-red and bursting with possibility — fresh strawberries are the essence of early summer. And when Wimbledon is just around the corner, it can only mean one thing: strawberry season is upon us.

Celebrate strawberry season with our best frozen dessert recipes, from no-churn ice cream to zingy sorbet and fruity froyo, discover delicious ways to turn peak-season strawberries into homemade frozen treats.

From garden parties to Centre Court, strawberries are synonymous with sunshine and celebration. But if you’ve had a disappointing punnet lately — underripe, a bit tart, or shipped from afar, don’t worry – British strawberries are nearly here… and when they arrive, they’re bound to be juicy, sweet and bursting with goodness!

What better way to honour their seasonal return than by folding them into your favourite frozen treats?

Inspired by the warmth of the season and with a quiet nod to that iconic Beatles tune (you know the one), this article explores the many ways strawberries can bring deliciousness to your bowls, cones, and freezers — from velvety no-churn ice creams to zingy sorbets and probiotic-packed froyo.

🍓 In This Article, You’ll Discover:

• Why British strawberries hit differently (and when to look for them)
• Tips for prepping strawberries for frozen desserts
• No-churn and churned ice cream recipes featuring strawberries
• Refreshing sorbet and nice cream options
• Frozen yoghurt recipes with probiotic power
• Ideas for lollies, semifreddo, and zero-waste sauces
• How to store, preserve, and freeze strawberries for future scoops

If you’d like to head straight to our recipes and step-by-step guides, please use the following link, or read along to find out more.

🍓 Strawberry Season in the UK – When to Buy and Why It Matters

While you’ll find strawberries in shops year-round, British strawberry season typically begins in late May and peaks through June and July. These local berries are sweeter, fresher, and haven’t travelled far, meaning less time on a truck and more time ripening in the sun.

And that sunshine matters. British strawberries grown outdoors in natural conditions tend to have:

• Higher natural sugar content
• More concentrated flavour
• A shorter shelf life (so use them quickly!)

💡 Tip: If your strawberries are underripe, try roasting them with a little maple syrup and lemon zest to bring out their natural sweetness before folding them into ice cream.

🍓 The (Seriously Sweet) Health Benefits of Strawberries

Not only do strawberries taste like sunshine, they’re packed with nutrients too.

Here’s why these ruby-red beauties are a brilliant addition to your summer scoops:

✅ Rich in Vitamin C – Just 8 strawberries give you more than your daily recommended intake!
✅ Full of antioxidants – Including anthocyanins and ellagic acid, which support cell health
✅ Low in calories & high in fibre – A naturally sweet treat that supports digestion
✅ Heart-healthy – Linked to improved cholesterol and lower blood pressure
✅ Anti-inflammatory – Thanks to their phytonutrient content

So whether they’re fresh, frozen, or folded into ice cream, strawberries bring a little goodness with every bite.

For more information on the health benefits of Strawberries, head over to the following article – Strawberries 101: Nutrition Facts and Health Benefits

Berry Cool Strawberry Scoops!

Now that we’ve detailed why strawberries are so special, it’s time to get mixing, mashing, and swirling — here are our favourite frozen strawberry recipes to kick off the season in the most delicious way.

Whether you pick them up from a local farm shop, grow your own, or grab a ripe punnet from the supermarket, here’s how to let those strawberries shine.

1. No-Churn Strawberries & Cream Ice Cream

Creamy, nostalgic, and oh-so-easy — this one’s a classic.

Ingredients:
300ml double cream
200g sweetened condensed milk
200g fresh strawberries (plus a few extras for serving)
1 tsp vanilla extract (optional)
1 tbsp lemon juice
1 tbsp icing sugar (optional)

Method:

• Mash the strawberries and mix with lemon juice + icing sugar. Let sit 10 mins.
• Whip the cream to soft peaks. Fold in condensed milk and vanilla.
• Swirl in strawberries, freeze 4–6 hrs.
• Serve with shortbread, meringue, or a drizzle of coulis.

💡 Frozen strawberries work too! Just defrost and drain them well before mashing.

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2. Strawberry Sorbet

Bright, tangy, and a celebration of peak-season strawberries — this dairy-free sorbet is a simple, elegant way to cool down on a warm day. Perfect for garden parties, palate cleansers, or just when you fancy something fruity and fresh.

Ingredients (Serves 6)

• 400g fresh strawberries, hulled
• 100g caster sugar
• 1 tbsp fresh lemon juice
• 75ml cold water
• Optional: 2–3 fresh mint or basil leaves for a herby twist
• Optional: 1 tbsp light corn syrup or agave (for smoother texture)

Method

1. Prep the Strawberries: Rinse and hull your strawberries. If they’re large, halve or quarter them for easier blending.
2. Make the Strawberry Purée: In a blender or food processor, combine the strawberries, sugar, lemon juice, and water.
   Blend until completely smooth (about 30–45 seconds).
3. Optional: Add a couple of basil or mint leaves and blend again for a subtle herbal edge.
4. Optional: Stir in the corn syrup or agave to help prevent iciness if freezing without a churner.
5. Strain (Optional): If you prefer a smoother sorbet, pour the purée through a fine sieve into a mixing bowl, pressing down with a spoon to remove seeds.
6. Chill the Mixture: Cover and refrigerate for at least 1 hour, or until nicely chilled. This helps improve texture during churning.
7. Freeze: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (typically 20–25 minutes) until the sorbet has thickened and holds its shape. (See note below if not using an ice cream maker)
8. Serve or Store: Serve immediately for a soft-serve texture, or transfer to an airtight container and freeze for another 1–2 hours for firmer scoops.

Serving Ideas

• Serve with a sprig of fresh basil, mint or a wedge of lime
• Scoop into a coupe glass and top with sparkling water for a strawberry sorbet float
• Layer with vanilla ice cream or coconut yoghurt for a swirled parfait

👉🏽 Note: If you don’t have an ice cream maker, you can still make this recipe;

Simply pour your ice cream mixture into a freezer-safe container and freeze. Every 30 minutes, stir the mixture vigorously with a fork to break up ice crystals, repeating this process for about 3-4 hours or until the ice cream is firm. Please also check out our post – How to Make Homemade Ice Cream: Without an Ice Cream Maker – to learn more.

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3. Strawberry Frozen Yoghurt

Creamy, tangy, and packed with gut-loving goodness, this strawberry froyo strikes the perfect balance between indulgent and wholesome. It’s easy to customise, naturally refreshing, and a great option for hot afternoons or a light dessert.

Ingredients (Serves 6–8)

• 500g fresh strawberries, hulled
• 2–3 tbsp honey or agave syrup (adjust to taste)
• 500g thick Greek yoghurt (or a dairy-free alternative like coconut or oat-based yoghurt)
• 1 tsp vanilla extract (optional)
• 1 tbsp lemon juice (to brighten the berries)
• Pinch of salt
• Optional add-ins:
  • 2 tbsp roasted strawberries (for a richer, jammy flavour)
  • 2–3 tbsp granola, coconut flakes, or chopped dark chocolate folded through after churning

Method

1. Prep the Strawberries: Hull and chop the strawberries. Place them in a bowl with the honey (or agave), lemon juice, and a pinch of salt. Stir and let macerate for 10–15 minutes — this draws out their juices and intensifies the flavour.
2. Blend Until Smooth: Add the macerated strawberries (and their juices) to a blender or food processor. Blend until smooth. If you prefer a smoother texture, strain through a fine sieve to remove seeds.
3. Mix the Froyo Base: In a large bowl, whisk together the Greek yoghurt and vanilla extract (if using). Gently fold in the strawberry purée until fully combined.
4. Chill the Mixture: Cover and refrigerate for 1–2 hours. A chilled base helps produce a creamier texture when churning.
5. Churn or Freeze:
   • If using an ice cream maker:
     Pour the chilled mixture into your ice cream maker and churn for 20–25 minutes, or until thick and creamy.
     Fold in any add-ins just before transferring to the freezer.
   • No ice cream maker? Pour the mixture into a shallow, freezer-safe container. Stir every 30 minutes for 2–3 hours to break up ice crystals and achieve a smooth texture.
6. Freeze Until Scoopable: For firmer scoops, freeze for an additional 1–2 hours. For a softer serve, enjoy straight from the churn.

Serving Suggestions

• Top with extra fresh strawberries and a drizzle of honey
• Serve with crushed meringue or shortbread for an Eton Mess twist
• Layer with granola in a glass for a breakfast-style frozen parfait

💡 Make it plant-based: Swap the Greek yoghurt for a thick coconut or oat yoghurt, and use agave or maple syrup to sweeten.

Add-ins: Granola chunks, toasted coconut, or swirl in roasted strawberries for richness.

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4. Strawberry Banana ‘Nice’ Cream

Naturally sweet, dairy-free, and endlessly customisable, this “nice cream” is a frozen favourite for little ones and grown-ups alike. Made with just a few wholesome ingredients, it’s creamy, fruity, and refreshingly simple.

Ingredients (Serves 4)

• 2 large ripe bananas, sliced and frozen
• 150g frozen strawberries
• 1 tsp vanilla extract (optional)
• 2–3 tbsp coconut milk, oat milk or almond milk (as needed for blending)

Optional add-ins or toppings:

• 1 tbsp peanut butter or almond butter
• 1 tbsp cocoa powder (for a chocolate-strawberry twist)
• Crushed nuts, granola, or dark chocolate chips for topping

Method

1. Freeze the Fruit: Slice the bananas into coins and freeze them flat on a baking sheet for at least 4 hours or overnight.
2. Use already frozen strawberries, or hull and freeze fresh ones ahead of time.
3. Blend It Up: Add the frozen banana slices and strawberries to a high-powered blender or food processor.
4. Blend on low, stopping to scrape down the sides as needed. Add the vanilla extract and a splash of milk to help things along if it’s too thick.
5. Get the Texture Right: Blend until smooth and creamy — this may take 1–2 minutes, depending on your equipment. If you prefer a soft-serve consistency, serve immediately.
6. Firm Up If Needed: For scoopable nice cream, transfer the mixture to a freezer-safe container and freeze for 1–2 hours. This will give it a firmer texture, more like traditional ice cream.

Serving Ideas

• Scoop into cones or bowls and top with shredded coconut, chopped nuts, or extra fruit.
• Swirl in peanut butter or jam before freezing for a layered flavour.
• Make mini nice cream sandwiches using oat cookies!

💡 Top Tip: The riper your bananas, the sweeter and more flavourful your nice cream will be.

✨ Bonus Twist: Add peanut butter or cocoa powder for a PB&J or chocolate twist.

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5. Strawberry Ice Lollies

Fresh, fruity, and freezer-friendly — these strawberry ice lollies are a summer essential. Made with simple ingredients and bursting with berry flavour, they’re perfect for picnics, lunchboxes, and lazy garden days.

Ingredients:

• 300g fresh strawberries, hulled
• 2–3 tbsp honey or maple syrup (optional, adjust to taste)
• 1 tbsp lemon juice

For creamy versions (optional additions):

• 100ml coconut milk, Greek yoghurt, or oat cream
• 1 tsp vanilla extract (optional)

(Makes 6–8 lollies, depending on mould size)

Fun flavour twist combos:

🍉 Strawberry & Watermelon: 150g strawberries + 150g watermelon

🍋 Strawberry & Basil Lemonade: 200g strawberries + 100ml lemon juice + a few fresh basil leaves

🥭 Strawberry, Mango & Lime: 150g strawberries + 150g mango + juice of 1 lime

🥥 Strawberries & Coconut Milk: 200g strawberries + 100ml coconut milk + 1 tbsp honey

Method:

1. Prepare the Fruit: Wash and hull the strawberries. If using add-ins like mango or watermelon, peel and chop them into chunks.
2. Blend It All: In a blender, combine the strawberries, sweetener (if using), lemon juice, and any creamy or fruit add-ins.
   Blend until smooth. Taste and adjust sweetness if needed.
3. Strain (Optional): For ultra-smooth lollies, strain the purée through a sieve to remove seeds. This is especially nice for little ones.
4. Pour into Moulds: Pour the purée into ice lolly moulds, leaving a little space at the top for expansion. Insert sticks.
5. Freeze: Freeze for at least 4–6 hours, or overnight, until fully set.
6. Unmould and Serve: To release, dip the mould briefly in warm water (just a few seconds) and gently pull out the lollies.

Serve With:

• A drizzle of melted dark chocolate
• A sprinkle of crushed freeze-dried strawberries
• Rolled in desiccated coconut before freezing (for extra texture)

💡 Top Tip: Layer different purée mixtures for a striped or swirled lolly effect!

===> Click here for a selection of Ice Lolly moulds

Disclosure: This post contains affiliate links, which means that we may receive a commission if you make a purchase using these links. As an Amazon Associate, we earn from qualifying purchases.

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Bonus Idea: Zero-Waste Strawberry Sauce

Got soft berries that won’t last the weekend? Don’t bin them — blend them!

Cook with a spoonful of sugar, a squeeze of lemon, and reduce into a silky sauce. Use it to top ice cream, mix into milkshakes, or swirl through yoghurt. Freeze in ice cube trays for easy portions later.

♻️ Love saving food from the bin? You might also enjoy our Sweet Potato & Coconut Ice Cream – A Zero Waste Earth Day Treat — proving that even leftovers can turn into scoop-worthy goodness.

🍓 How to Store, Freeze & Preserve Strawberries for Future Scoops

Strawberry season is short, but with a little prep, you can enjoy their sweet flavour year-round — no air-freighted disappointment necessary!

Here are a few easy ways to preserve peak-season strawberries for future frozen desserts:

❄️ 1. Freeze Fresh Strawberries (Whole, Halved or Sliced)

Perfect for: ice cream bases, smoothies, sauces, or baking

How to:

• Wash and gently pat the strawberries dry.
• Hull them (remove the green tops).
• Slice or halve if large, or freeze whole for maximum flexibility.
• Spread them on a baking sheet in a single layer and freeze until solid (about 2–3 hours).
• Transfer to a freezer-safe container or bag and label with the date.

💡 Tip: Freezing them individually first stops them from sticking together in a giant strawberry clump!

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🍬 2. Make and Freeze Strawberry Purée

Perfect for: sorbets, coulis, or swirling through no-churn ice cream

How to:

• Blend hulled strawberries with a splash of lemon juice and optional sweetener (sugar, maple, or honey).
• Pour into ice cube trays or small tubs and freeze.
• Once frozen, transfer to a labelled freezer bag — pop out what you need, when you need it.

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🌬️ 3. Freeze-Dried Strawberries (Buy or DIY with a dehydrator)

Perfect for: toppings, mix-ins, or crunchy texture in frozen yoghurt

Freeze-dried strawberries are crisp, intensely flavoured, and add a concentrated hit of berry brightness to ice creams and baked treats.

You can:

• Buy them from health food shops or baking suppliers.
• DIY in a dehydrator: Slice strawberries thinly and dehydrate at 55–60°C (130–140°F) for 8–10 hours, or until brittle and dry.
• Store in airtight containers with silica packets for maximum shelf life.

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🫙 4. Preserve as Jam or Compote

Perfect for: layering into semifreddo, folding into cream, or topping waffles

Make a strawberry jam or compote when you have lots of ripe berries:

• Cook with sugar and lemon juice until thickened.
• Store in sterilised jars in the fridge (short-term) or water-bath can them for shelf stability.
• 💡 Add a splash of balsamic or vanilla for a more grown-up twist!

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With a freezer shelf or pantry stash full of strawberries, you’ll be ready to scoop summer flavour no matter the season.

🍓 Still Craving More Strawberry Deliciousness?

Don’t miss these reader favourites for even more scoopable inspiration:
👉🏽 Try our Homemade Strawberry Cheesecake Ice Cream — rich, creamy, and rippled with real fruit and biscuit crumble.
👉🏽 Or chill out with our Strawberry Daiquiri Sorbet — a refreshing, cocktail-inspired treat for grown-up summer evenings.

The Final Scoop – Sweet, Simple & So Very Seasonal

Whether you’re going for creamy indulgence, light refreshment, or probiotic-packed goodness, strawberries are one of summer’s most versatile ingredients.

From fields to freezers, this is your chance to let seasonal fruit take centre stage.

👉🏽 Do you have a favourite way to use strawberries in frozen desserts? Let us know in the comments or tag us @FrostedFusions with your berry best creations!

We hope that you have enjoyed our article – Strawberry Fields To Freezers – Summer’s Best Strawberry Frozen Recipes – and that we have inspired you to give our strawberry ice cream, sorbet, and froyo desserts a try. If you have any questions, please drop us a comment below, and we will be happy to get back to you.

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