Strawberry Gelato

Making homemade Strawberry Gelato is easier than you might think! Plus, it’s a great way to preserve fresh summer strawberries for weeks to come.

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Creating This Strawberry Gelato Recipe

Gelato is my new obsession. The ice cream maker we received as a wedding gift back in 2002 has been revived and put to good use.

No longer is it shoved in a back cabinet collecting dust. I’ve also convinced myself that gelato is good for you. See? It’s made with milk instead of cream and is loaded with fresh berries.

It’s a win-win. I get dessert and it’s good for me. It’s also pretty easy to make. This recipe was super good and fruity.

One night we had some along side Strawberry Swirl Brownies — not quite as light of a dessert, but still delicious!

How Is Gelato Different From Ice Cream?

Gelato and ice cream are unique in a few different ways. Gelato is much richer and creamier, and tastes more flavorful overall.

Ice cream is often on the lighter, airier side and contains more fat than gelato. Ice cream is typically made with a mixture of heavy cream, milk, and eggs. Gelato often doesn’t contain eggs at all.

Ingredients in Strawberry Gelato

I love how few ingredients are needed to make fantastic homemade gelato! Here’s everything that goes into this recipe:

• Granulated sugar
• Cornstarch
• Whole milk
• Heavy whipping cream
• Fresh strawberries
• Lemon zest

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

Does Gelato Have Dairy in It?

Yes, gelato traditionally has dairy in it. Although it contains less fat than ice cream, it’s still very much a dairy-rich dessert.

How to Make Gelato at Home

This strawberry gelato recipe requires just 15 minutes of hands-on prep work, and the rest of the time it’s just chilling in the freezer.

1. In a heavy-bottomed medium saucepan, whisk together the sugar and cornstarch followed by the milk, cream, and lemon zest. 
2. Whisk over medium heat until the gelato base thickens and begins to bubble.
3. Puree strawberries in a food processor. Stir the berries into the gelato base.
4. Chill the gelato base for 3 hours in the fridge. 
5. Process in an ice cream maker according to manufacturer’s instructions.
6. Cover and freeze until firm, at least 3 hours.

The above is simply a quick summary of this recipe. Check out the free printable card at the bottom of this post for all the detailed instructions.

How Long Does Homemade Gelato Last?

If stored in an airtight freezer-safe container, homemade gelato should last up to 3 months. I recommend storing the gelato in these ice cream freezer containers.

Do I Have to Use an Ice Cream Maker?

Yes, you have to own an ice cream maker to make this gelato recipe. I don’t know of any other way to make gelato.

Tips for Making the Best Gelato

• I’ve only made this recipe using fresh strawberries, but I imagine you could also use frozen berries that have been thawed and drained.
• Do not try to substitute the heavy cream or whole milk. Both are needed to achieve silky smooth, creamy gelato.
• You only need 2 tablespoons of cornstarch to make this recipe, but don’t omit it! It helps thicken the gelato base.

More Easy Ice Cream Recipes:

If you love gelato, you’ll adore this homemade Pistachio Gelato. It’s rich and creamy!

This Key Lime Pie Ice Cream is loaded with all of the familiar flavors of your favorite pie — even the crunchy graham cracker crust!

You’ll never believe that this decadent Toasted Coconut Chocolate Chunk Ice Cream is non-dairy! Toasted coconut and dark chocolate chunks are mixed in to a completely dairy-free coconut ice cream base.

In this no-churn Brownie Chunk Ice Cream recipe, creamy vanilla no churn ice cream is layered with chewy brownie chunks and swirled with sweet and salty vanilla bourbon caramel sauce.

A delicious, no-churn, low-fuss recipe for Blueberry Cheesecake Ice Cream. No ice cream maker required!

This easy Lemon Ice Cream recipe is sweetened with agave nectar and is ultra creamy thanks to a combination of milk, cream, and half and half.

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