Gelato is one food I would probably eat even if there wasn’t a way to make it healthy. When my husband and I first started dating, we traveled to Europe with some friends (in the days before five kids when that was possible!) and he introduced me to Gelato…
It was love at first spoonful and I’m pretty sure that is about all I ate for the entire trip!
Gelato is essentially a thicker, richer and often healthier version of ice cream. It contains less air than ice cream and the churning process is somewhat different, but the texture can be replicated without a special gelato maker.
This recipe reminds me of the wonderful memories I have of getting to know my husband and of Europe. It is actually a pretty healthy dessert full of nourishing healthy fats, and if you are dairy sensitive, you can create the same texture with coconut milk and coconut oil (see notes below).
Strawberry Gelato
Prep
Cook
Total
Yield 6 +
A healthy, refreshing and delicious strawberry Gelato packed with protein and healthy fats for a perfect summer treat.
Ingredients
- 2 cups of milk (or coconut milk if dairy sensitive)
- 1 cup of heavy cream (or 1/4 cup butter or coconut oil)
- 4 egg yolks
- 1/2 cup raw honey or maple syrup (or stevia tincture to taste)
- 2 cups of fresh strawberries with stems and tops removed, pureed (frozen will also work if defrosted first)
- 1/4 tsp sea salt
- 1/2 tsp lemon zest (optional)
Instructions
- Combine milk and cream in a saucepan and bring to a boil.
- Simmer, stirring constantly, for about 4-5 minutes.
- While that is simmering, whisk egg yolks, salt and honey or blend in a blender until smooth and creamy. I prefer to do this in a blender to make the next step easier.
- While whisking briskly or with blender on low speed, very slowly add the warmed milk mixture to the egg yolk and honey mixture. Do not do this quickly or you will have scrambled eggs!
- Return the entire mixture to the saucepan and stir constantly over medium low heat for about 10 minutes or until it starts to thicken.
- Add pureed strawberries and lemon zest and mix well.
- Chill the mixture for at least 4-5 hours in the refrigerator or until is is completely cool. Refrigerating overnight will create an even more intense flavor.
- When it is completely chilled, the mixture can be made in to Gelato in an ice cream maker by following manufacturer instructions. If you don't have an ice cream maker, you can freeze for 2-3 hours, put in a food processor or blender and pulse until smooth, and then re-freeze for 3-4 hours until hardened.
- This process is time consuming but will create the authentic gelato texture. If you prefer, you can simply blend all ingredients in a blender or food processor and pour in to an ice cream maker to create strawberry ice cream.
Courses Dessert
Cuisine Italian
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Do you love Gelato? What is your favorite flavor? Share below!
Trying this tonight with coconut milk!
My little boy and I would have Mommy-Son dates and would go every other week on gelato dates…we had too many favorite kinds to name. Plus, you could taste test each flavor. I look forward to making at home. Thanks for sharing!
I made this recipe with coconut milk and butter–YUM! No longer will I be tempted to give up the good food fight! There is a currently a raspberry version in the frig cooling to be frozen–this time coconut milk and coconut oil (i’m a paleo gal slowly working my little family in that direction).. Your treats make this transition for them so much more enjoyable! Plus we have made quite a few memories learning to make nontoxic personal care and cleaning products via your recipes. (shea butter whipped across the kitchen wall, for example..) Cannot thank you enough for all you do!!!
So glad you’ve enjoyed it! 🙂
Stracciatella gelato was my favorite!! I think I had gelato at least once a day when we were in Italy.
So if I’m using an icecream maker do I just turn it on or is there a special way it turns to gelato?
Thanks, can’t wait!
It is the recipe that makes it gelato
Hello I’m new to your blog. Your fantastic!! I just made this tonight. The recipe was very easy to follow. I hope that i don’t mess it up tomorrow. I have also made your chocolate chip cookie recipe 2 nights in a row. I gave half the other batch away. This is ADDICTIVE!! Thanks for amazing recipes!!!
Hi Katie,
thanks for this wonderfull recipe.
I am just dealing with 11kg of strawberries we “self-picked” yesterday and am trying out every possible strawberry recipe. I am very glad abut this one, I love gelato! And I love the “new conscience” that it is actually healthy! 🙂
I was just wondering: does the mixture need to go to the fridge straight away after mixing with the fruit or can I let it cool down on the counter before putting it in?
Thank you and all the best.
Klara
Either would probably work, but it’ll cool faster in the fridge so if you are pressed for time that’s the better option.
This sounds awesome…My family are huge ice cream fanatics and I haven’t had the opportunity to travel to Italy to have authentic gelato, but I do love the Talenti brand. I’ve given up wheat, grains and sugar recently and wonder if I could substitute Swerve (erythritol blend) for the honey since I am not a big fan of stevia. If so, could I put the Swerve in with the milk while it is heating because the crystals sometimes take longer to dissolve and I don’t want it sugary. Thanks.