Home » Recipes » Desserts » Fresh Strawberry Gelato {i.e. Italian Ice Cream}
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4.51 stars (67 ratings)Jul 30, 201470
Who knew it was this easy to make creamy, decadent, delicious gelato at home? This fresh strawberry version is luxurious and so easy to make!
I don’t mean to brag or anything, but I’m pretty sure I could win all of you in a who-loves-gelato-more contest. With both hands tied behind my back, no less.
Considering my love has been founded on gelato devoured here in the States, I’m guessing that were I to get lucky enough for a real, live trip to Italy to taste my way through authentic gelato, it would be a very, very dangerous, joyful and hip-expanding experience.
If you aren’t sure what gelato (pronounced: jel-LAH-toe) even is, it’s simply a denser, ultra-creamy form of ice cream.
Originating in Italy, traditional gelato uses more milk and less cream than the ice cream we know and love (and oftentimes no eggs at all) and is churned more slowly, leaving the finished gelato less fluffy and airy (and less fattening) than ice cream (obvious thanks to The Kitchn for the explanation that I would not have been able to provide without a leeetle bit of help).
Brian and I got our cute little Cuisinart ice cream maker as a wedding gift exactly 12 years ago and it is still going strong.
Oh, and hello 12-year anniversary! Don’t ask what we are doing to celebrate: Brian’s out of town for work and I’ll probably be eating cheese quesadillas or something else equally as exciting-with-minimal-cleanup with the kids tonight followed by a bowl full of this dreamy stuff. I made a batch to celebrate; can you blame me?
We may or may not have the self-control to leave any for Brian when he gets home. Good thing it is so easy to make. He can make it for me this weekend. I’d rather have gelato than flowers any day.
Thick, creamy, lightly sweet and terribly decadent, this strawberry gelato is definitely going to hold me over until I taste the real thing. In Italy. If ever.
Oh, and PS: to take this gelato over the top, serve it with a few slices of ripe, juicy strawberries. Oh my heavenly. I can’t wait to see what other flavors of gelato I can dream up!
One Year Ago:Salted Peanut Butter Cup Chocolate Chip Cookies
Two Years Ago:Brownie Batter Dip
Three Years Ago:Mango and Black Bean Quinoa Salad
Fresh Strawberry Gelato
Yield: 6 Servings (Makes 1 quart)
Prep Time: 5 hours hrs 15 minutes mins
Cook Time: 10 minutes mins
Total Time: 5 hours hrs 25 minutes mins
4.51 stars (67 ratings)
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Ingredients
- ¾ cup granulated or powdered sugar, I’ve used either with good results
- 1 tablespoon cornstarch
- 1 cup whole milk
- ¾ cup heavy whipping cream
- ½ teaspoon pure vanilla extract
- 2 ½ cups sliced very ripe fresh strawberries
Instructions
In a medium saucepan, whisk together the sugar and cornstarch. Gradually whisk in the milk and whipping cream.
Place the pan over medium heat and cook, whisking constantly, until the mixture begins to bubble and thickens, 5-10 minutes. Remove from the heat and stir in the vanilla.
Pour the mixture into a bowl and cool completely (either by pressing plastic wrap directly on the surface and refrigerating or nesting the bowl in a larger bowl filled with ice and stirring until it is cool to the touch).
Puree the strawberries in a blender until the mixture is very smooth.
Once the gelato base has cooled completely, strain the strawberry mixture through a fine mesh strainer into the creamy mixture. Use a rubber spatula or the back of a large spoon to press the strawberry puree through the strainer so all the pretty strawberry liquid gets strained into the gelato but the seeds are left behind. Stir well.
Cover the gelato by pressing plastic wrap directly on the surface. Refrigerate 3 hours or up 24 hours.
Process the gelato in your ice cream maker following the manufacturer’s instructions. Scrape the ice cream into a container, cover and freeze for at least two hours or up to 2 days (and I’m guessing even longer than that).
Notes
Strawberries: using the ripest, juiciest strawberries will give this gelato the best strawberry flavor.
Doubling: also, I’ve doubled the gelato/strawberry base with great results – I had to process it in my ice cream maker in two batches (I have a 2nd bowl for my machine) but if you have a fairly large ice cream maker, you could probably process the entire double batch in one go. Check with your manufacturer’s instructions to be sure!
Sugar: also, if the fruit you are using is ultra-ripe and really sweet, you might be able to decrease the sugar just slightly.
Serving: if you want to take this gelato completely over the top, serve it with a few slices of ripe, juice strawberries. Heavenly!
Author: Mel
Course: Dessert
Cuisine: American, Italian
Method: Stovetop
Serving: 1 Serving, Calories: 249kcal, Carbohydrates: 34g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Cholesterol: 45mg, Sodium: 30mg, Fiber: 1g, Sugar: 30g
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Recipe Source: adapted slightly from this Epicurious recipe by way of La Divina Gelateria in New Orleans
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Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Desserts Egg-Free Fruit Gluten-Free Ice Cream
posted on July 30, 2014 (last updated May 19, 2024)
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70 comments on “Fresh Strawberry Gelato {i.e. Italian Ice Cream}”
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Melissa G — Reply
This was a super easy and delicious gelato recipe. It’s amazing that it is not icy at all and perfectly scoopable from the freezer despite only 3/4 cup of cream.. My whole family loved it!
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Abby — Reply
Okay, this was TO DIE FOR. Only changes – I macerated the strawberries overnight beforehand (was going to make jam but changed my mind), added zest and juice of 2 lemons, and upped vanilla to a full teaspoon. Also – just saw I read the recipe wrong and used 2 1/2 C sieved puree. Otherwise made as directed. I almost had to lie on the floor, it was so good!
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Diane — Reply
I have to use all cream for allergy reasons, do you think I could use less cornstarch? Also, do you know the weight 2.5 cups strawberries ends up being? I made it and it was yummy but it ended up freezing really hard. Also I think it would be a crime not to let you know I hear strawberry ice cream and lemon Oreos is AMAZING.
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Mel — Reply
That combo DOES sound amazing, Diane! I think 2 1/2 cup strawberries is about 12-14 ounces.
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Bonnie — Reply
This was absolutely perfect! Thanks❤️
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Lori Jones — Reply
Can you tell me how much this makes???
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Mel — Reply
It makes 1 quart.
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Crystal — Reply
Does frozen fruit work just as well? I’m so excited to try this recipe! the heat index in Houston has been up to 120 and I’m 5 months pregnant Cold food please!!
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Mel — Reply
If using frozen, I’d probably thaw and drain before using. Good luck surviving the heat!
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Shannon C — Reply
Mel, since you’re a food genius, I have a very important question. I have made this recipe a few times (strawberry, raspberry, mango) and I absolutely love it! But I am wondering where to start with some experimenting. I am interested in a vanilla gelato (which could be made into more glorious gelato such as chocolate, cookies ‘n’ cream, etc), but I have a feeling that simply leaving out 2 1/2 cups of fruit will leave me needing more of something else. Any suggestions for where to start? Thanks!
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Mel — Reply
Hmmm, yes, I think you are right. Transitioning this to a non-fruit based gelato may be problematic. I wonder if there’s a good all-purpose gelato base recipe that could be used for a starting place instead? Have you tried googling for one? I’ll do some looking, too.
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Shannon C. — Reply
Maybe I shouldn’t admit this, but 99.9% of everything I make is from you and I totally didn’t even think about looking anywhere else for a vanilla gelato recipe! I just don’t trust other people’s recipes haha. People have even told me I should start a food blog. I proceed to tell them to just go to your blog! I’ll take a look around and experiment and let you know if I come up with any good non-fruit gelato!
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Mel — Reply
Haha, that’s so cute, Shannon! I wish I had a great vanilla gelato recipe to give to you! Maybe that will be my Friday project tomorrow. 🙂
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Shannon C. — Reply
I tried a vanilla gelato recipe that’s so good! I didn’t have a vanilla bean on hand so I just used 2 tsp pure vanilla extract. Next time I make it, I would maybe leave out the egg and see if it makes a huge difference. I LOVE gelato (ate it all of the time on my mission in Albania). Thanks for helping me get good use of my ice cream maker! http://foodnouveau.com/recipes/desserts/frozen/sicilian-style-vanilla-bean-gelato/
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Mel —
Yay! Can’t wait to try this!
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Shannon C —
Okay. Last reply, I promise. I omitted the egg and noticed no difference except in color. I simplified the process and just mixed the sugar and cornstarch, slowly whisked in all of the milk and heavy cream and then heated it over the stove until thickened and bubbly (your process). It took just about 12 minutes. And this time I used one tablespoon of vanilla that I threw in after I took it off the heat. It was beautiful and simple to make. That’s it. I bet it’s even yummier with a vanilla bean but we’re on a med school budget so we’re sticking with vanilla extract! Thanks for EVERYTHING. Seriously. I make at least 5+ of your recipes a week. You’re the best.
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Mel —
YOU ARE AWESOME!!
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Andrew — Reply
Try zabbione, it’s basically American custard or French vanilla. All similar. Just sugar cream vanilla and maybe egg whites
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Carol — Reply
A lovely recipe and you have given wonderful easy to follow instruction. I cannot wait to try it.This is summer in a dish!
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lucy — Reply
I have a question, this recipe may work also has a popsicle¿ thanks
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Carol — Reply
I can almost taste it again, you can experience these flavors on a Delectable Destinations tour!
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Chaci fisber — Reply
I’m making this in a time crunch… Do you think it would work to add the strawberries while the creamy mix is still hot, or would that mess it up? Trying to eliminate one cooling step if possible
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Mel — Reply
I haven’t tried doing that, but I wonder if it might cause the strawberries to lose their red color (they often darken if cooked or added to hot liquids). Good luck if you try it!
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Wendy Hansen — Reply
You can cool anything in minutes by ‘floating’ the hot pot in a sink full of cold ice water – be careful not to let the water come over the rim stir and watch the temp drop on your candy thermometer.’ I always do this and then throw it in the freezer for a few minutes while I’m prepping the fruit.
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Wendy Hansen — Reply
I don’t know what constitutes gelato and what constitutes ice cream but my experience with this recipe has been excellent. There are only two of us (empty nest) so often a recipe yields leftovers the freezer. This is the first ice cream recipe I’ve tried that produces a beautiful creamy desert that doesn’t turn into solid ice in the freezer overnght. Even three days later it is still creamy, soft and scoopable. . . not to mention delicious! Thanks Mel!! ( I’ve been making this with fresh unprocessed milk and cream and the strained and frozen raspberries from our garden.) I will try it with strawberries this winter.
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Wendy Hansen — Reply
OK, I’m updating my post, have made this dozens of times and with raspberries, cherries, blackberries, peaches and strawberries! This recipe has never failed though sometimes it is not as soft as other times, depends on how much fruit goes in. But it is always yummy. So good!
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Mel — Reply
I’m making this again this weekend and your comment has me anxious to try other variations. So glad you love the recipe!
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Kanani — Reply
We’ve made this twice recently since our garden has been producing more strawberries than we can keep up with. It is delicous–we love the creaminess and fresh strawberry taste. My husband doesn’t usually care for strawberry ice cream or gelato, but he thinks this is amazing! Thank you!
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Debbie — Reply
I love Gelato, but have had a hard time finding my favorite flavor–pink grapefruit. Have you ever made it with citrus? If so, post the recipe and I will certainly pin it and try it!
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Mel — Reply
I haven’t made it that way, Debbie – but it sounds delicious!
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marcie — Reply
looks delicious!!
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Katie — Reply
Great recipe!
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Julie — Reply
I’m sharing a batch with my office right now and it’s a hit (even though I forgot to add the vanilla and my strainer wasn’t fine enough to keep out the smaller strawberry seeds)!
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JNE — Reply
Oooh! This looks delicious! I prefer non-egg recipes for ice cream… mostly because I’m lazy and don’t want to cook the mixture to a certain temp and hold it there and yadda, yadda, yadda. This is definitely up my alley! Thanks!
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Carol at Wild Goose Tea — Reply
I am going to give you that prize!!!! You gave us a lovely recipe, so you deserve something in return. You weren’t bragging, just making mention. Ha! Something about strawberry ice cream and in this case gelato, which is even better brings up happy childhood memories in addition to just being flat out delicious. It’s a twofer.
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Sheila — Reply
Yum! Happy Anniversary, Mel! I hope you and Brian have a wonderful time celebrating when you finally get some together time to celebrate.
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Kelly — Reply
Happy anniversary!
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Eliza — Reply
do I add the vanilla before cooking or after?
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Jenny — Reply
Mel, this looks delicious! I was just wondering when you add the vanilla. Is it immediately after cooking the milk/cream, sugar and corn starch? Thank you!!!
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Mel — Reply
Jenna and Eliza – sorry about that! I just edited the recipe. I stir the vanilla in right after the gelato base thickens on the stove.
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nosh — Reply
Happy anniversary !! The ice cream looks fab !
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Katy E — Reply
Do you have any suggestions for adapting this recipe for a lemon gelato? Thanks and Happy Anniversary. I love your blog and every recipe I have tried has been a success with my family.
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Mia — Reply
Ok so I admit I’m a little slow sometimes but I’ve been wondering what in the world gelato is for a while now and this post confused me…it’s creamier denser ice cream, but it uses more milk, less cream and is less fluffy and airy, how do these things make it creamier, denser and less fattening? I’m lost…not the end of the world here, just wondering.
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Mel — Reply
Mia – I’m not sure of the exact science but all the descriptions point to the fact that gelato uses less cream (just slightly) than milk and the slower churning allows it to be more dense and creamy and not as airy as ice cream. Don’t know the exact ins and outs except it’s delicious! 🙂
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Carolyn — Reply
We had the opportunity to travel to Europe last summer. Seven countries in 16 days. Whirlwind trip! Wonderful, but way too fast! anyway, we found though we enjoyed the gelato while in Venice, we LOVED the gelato in Austria! Of course, we also found the BEST pasta dishes in London! LOL
This looks too good to pass up. And I’m more than willing to go back to Europe to make sure you’ve got it just right 🙂 -
Amanda C — Reply
yum yum yum I can’t wait to try that.
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Kim in MD — Reply
This looks so delicious, Mel! I have never had gelato (gasp!). What is the difference between gelato and ice cream?
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Kim in MD — Reply
I forgot to say Happy Anniversary! 🙂
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Isabelle — Reply
She answered that in the post 😉
“If you aren’t sure what gelato (pronounced: jel-LAH-toe) even is, it’s simply a denser, ultra-creamy form of ice cream. Originating in Italy, traditional gelato uses more milk and less cream than the ice cream we know and love (and oftentimes no eggs at all) and is churned more slowly, leaving the finished gelato less fluffy and airy (and less fattening) than ice cream (obvious thanks to The Kitchn for the explanation that I would not have been able to provide without a leeetle bit of help).”-
Kim in MD — Reply
Thanks, Isabelle! What a “duh” moment for me! I read the post, but was so excited about the give away that by the time I came back to comment about the gelato I must have had a brain freeze! 😉
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Melody Korlinchak — Reply
Yum…any flavor would be great to make if I won one of the machines 😉
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Sarah D. — Reply
This looks great. I assume I could substitute any fruit? I’m thinking I might try raspberries. Would I follow the same recipe? Thanks!
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Mel — Reply
Sarah D. – Sure! I think raspberry would be delicious! And yes, just follow the same recipe subbing in the raspberries for the strawberries.
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Constance Pickard — Reply
Favorite has got to be maple bacon! Just amazing!
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Kris Sather — Reply
I love this post! I think it’s great that you’re doing this. Happy Anniversary. 😉
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Eileen — Reply
Stracciatella gelato available at our local bakery every summer.
Happy Anniversary!
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Erin @ SimpleSweetSavory — Reply
This looks divine! Must get me an ice cream maker ASAP. Thanks for sharing!
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Leah @ goodnight cheese — Reply
This looks so yummy! Perfect summer dessert. I had the opportunity to go to Italy when I was a teenager, and it was a wonderful experience. Museums, tours, and gelato every evening.
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Andrea @ Cooking with Mamma C — Reply
Happy Anniversary! We spent five weeks in Italy when I was a teenager, and I ate gelato every day, sometimes three times a day. It was so incredibly good! I’ve never had anything close to it in the U.S., except for a place in CA several years ago. I am anxious to see how this recipe compares!
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Laurel — Reply
My birthday is in 2 weeks and for the last week I’ve been gently, or not so gently, been hinting to hubby I need homemade ice cream to celebrate. Meaning he better get it together and buy me a machine.
Guess it’s time to switch to that gorgeous picture. I need Gelato now instead! Looks divine! Might need to add a chocolate dipped waffle bowl with it. That would be perfection! Good job Mel!! -
Danielle — Reply
Mel there is a hole in the wall gelato shop next to the Trevi Fountain in Rome. My husband read it was award winning. I are A LOT of gelato in Italy, all amazing, but that little shop was pure heaven. I’ve been blesse
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Danielle Churchill — Reply
I’ve been blessed to eat a lot of amazing food in my life, but that strawberry gelato is the epitome. I have dreams about it.
I lived in Boston for 6 years and they have a great Little Italy. My husband and I hoped to find another great gelato place, but nothing I’ve ever had in the US compares to Italy. Get yourself there and have some!!
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Mel — Reply
Hey everyone, just a gentle reminder not to leave entries to the giveaway here on this post. Go to the link in the post to tell me your favorite ice cream flavor (I’ve already had to delete several comments from this thread already). Thanks!
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Ice creams – something I can eat all the time. First it’s super hot in Berlin, then I had an operation and had too keep my mouth cold and since I’m pregnant it seems that ice creams are the food for me. Great recipe 🙂
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Heather M — Reply
It is my wedding anniversary today too! It’s our ten year and we won’t be spending it together either! I’m out of town & he has a full work schedule! Hopefully we can celebrate this weekend! Happy anniversary! I’ve never had a bowl of gelato, but this looks yummy!
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Stephanie — Reply
Um Yum
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Aimee maughan — Reply
Yes !
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Barbara — Reply
The only regret I have about going to Italy many years ago is that I never tried the gelato! There must be something wrong with me.
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Melanie @ Carmel Moments — Reply
Ahhh…yes. The simplicity of summer. Looks delish!
And I guess I’ll let you win since you had to write up the recipe and all. 🙂
Pinning. Have a most wonderful day!
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