This homemade strawberry ice cream cone recipe delivers the nostalgic flavor of ripe strawberries and velvety cream, all tucked into a crisp cone—without needing an ice cream maker. I love how simple it is to make with basic kitchen tools, and the result is a sweet treat that feels just as special as something from a scoop shop.

Strawberry Ice Cream Cone

Why You’ll Love This Recipe

I like how effortlessly this recipe comes together, and how adaptable it is depending on what’s in my pantry or who I’m making it for. From the bright taste of fresh strawberries to the creamy, smooth texture, this ice cream cone is everything I crave in a summer dessert—and I can pull it off with minimal prep.

No ice cream maker required—just a blender and freezer-safe container
Uses fresh, natural ingredients
Fun to make with kids or guests
Customizable with toppings and mix-ins
Perfect for warm days, parties, or just a solo treat

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Strawberry Ice Cream Base
2 cups fresh strawberries, hulled and chopped
1 cup heavy cream
1 cup whole milk
¾ cup granulated sugar (adjust to taste)
1 tsp pure vanilla extract
1 tbsp freshly squeezed lemon juice
1 pinch salt

For Serving
6 waffle cones

Directions

In a blender or food processor, I purée the chopped strawberries until smooth.
In a large mixing bowl, I combine the purée with heavy cream, milk, sugar, vanilla, lemon juice, and salt. I mix until it’s fully blended.
I pour the mixture into a freezer-safe container, cover it, and freeze for at least 4 hours until firm.
Once set, I scoop the ice cream into cones and serve immediately.

Optional: I sometimes reserve a few chopped strawberries and fold them in before freezing for a chunkier texture. A drizzle of melted chocolate over the scooped ice cream is also a fun, indulgent touch.

Servings and timing

This recipe makes 6 cones.

Prep Time: 15 minutes
Freezing Time: 3 hours 45 minutes
Total Time: 4 hours
Calories per serving: Approx. 250 kcal

Variations

I like switching things up depending on my mood:

Berry Blend: Replace half the strawberries with raspberries or blueberries.
Vegan Option: Use full-fat coconut cream and a plant-based milk like almond or oat, plus maple syrup in place of sugar.
Chocolate Mix-In: Stir in mini chocolate chips or a swirl of fudge sauce before freezing.
Swirl Style: Blend only half the purée into the base and swirl the rest in for a marbled finish.
Cone Upgrade: Dip cone rims in chocolate and coat with sprinkles, nuts, or crushed cookies.

storage/reheating

I store leftover ice cream in an airtight, freezer-safe container. It keeps well for up to 2 weeks, although it rarely lasts that long in my house! I let it sit at room temperature for 5–10 minutes before scooping to make it easier to serve.

Since it’s a frozen dessert, reheating isn’t needed—but softening it slightly helps with texture.

Strawberry Ice Cream Cone

FAQs

How do I make strawberry ice cream without an ice cream maker?

I simply purée strawberries, mix them with cream, milk, sugar, and flavorings, then freeze the mixture until firm. No churning required—just a blender and patience.

Can I use frozen strawberries instead of fresh?

Yes, I’ve used frozen strawberries when fresh ones weren’t in season. I just thaw them first and drain excess liquid before blending so the texture doesn’t get icy.

How do I make the ice cream more or less sweet?

If my strawberries are very ripe, I cut back the sugar slightly. On the other hand, if I use tart berries, I increase the sugar by a tablespoon or two for balance.

What kind of cones work best for this recipe?

I prefer waffle cones for their crisp texture and rich flavor, but sugar cones or gluten-free alternatives work just as well. Even homemade cones add a fun, personal touch.

How do I keep the cones from getting soggy?

I scoop the ice cream right before serving so the cone stays crunchy. Dipping the cone rims in melted chocolate also adds a protective layer that helps them last longer.

Conclusion

This strawberry ice cream cone recipe is one of my favorite go-to summer treats. It’s simple, refreshing, and totally satisfying, whether I’m making it for a party or just because I’m craving something sweet. The best part? I can customize it however I want and skip the store-bought stuff entirely. Once I tried this no-churn version, I knew I’d be coming back to it again and again.