Strawberry Gelato Recipe – No Machine Required

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Denser and creamier than your regular ice cream, this strawberry gelato is a no-churn recipe made with the simplest of ingredients. It will convert you over to gelato instead of ice cream every time you crave this cool treat.

Let us know what you liked best about this recipe in the comments below!

strawberry gelato

What Is The Difference Between Ice Cream And Gelato?

This no-churn strawberry gelato recipe will change your concept of ice cream forever! First things first, many of you must be wondering what is the difference between ice cream and gelato, let us make it easier for you. Gelato is denser, creamier and with fewer air bubbles (it churned at a slower rate!). While ice cream has more air incorporated as it is churned at a higher rate than gelato.

Now let’s talk ingredients, both can be made with a custard base, with similar ingredients. The main ingredient difference is that ice cream has more cream than milk and gelato has more milk quantity than cream. This is the main reason why the two yield different results.

If you love ice cream were sure you’ll love homemade chocolate ice cream or vanilla ice cream as well!

strawberry gelato

Ingredients You’ll Need For Strawberry Gelato

Tools You’ll Need

strawberry

How To Make Strawberry Gelato?

This recipe is a bit different from the usual custard-base homemade ice cream and it being a gelato has everything to do with it! Start by adding the milk to a medium saucepan. Place this over medium to low heat until it starts simmering (no need to boil a gentle simmer would do).

Side by side in a mixing bowl, whisk the egg yolks and sugar until completely smooth. When milk is done temper the eggs, do this by slowly pouring in the hot milk in the egg and sugar mixture while whisking continuously use a regular whisk.

Once all the milk is whisked in the egg mix pour this custard back into the same saucepan. Cook on low heat while stirring frequently. Keep on the stove until the custard has thickened slightly and leaves a thick coat on the back of a spoon this will take 7-8 minutes at the most.

Do not bring it to a boil or it will curdle and spoil. Follow these steps or check out step 1 from our Best Vanilla Ice Cream, on how to make the best custard base. Both have slight differences but both will yield a rich and creamy ice cream.

When it’s ready, grab your sieve and pour the custard through it and into a clean bowl. Now, let it cool down till at room temperature, stirring between 7-8 minutes to not let a skin form. While cooling adds salt and vanilla to it and mix it to combine completely.

Once completely cooled, transfer in an airtight container and refrigerate until completely chilled, for at least 3-4 hours or overnight. When the custard base is chilled, begin to whip the heavy cream on high-speed using a handheld or stand mixer, until stiff peaks form.

Next, fold the custard base into the whipped cream until smooth and no separation can be seen. Don’t beat the custard, this will deflate the air bubbles in the cream. Slow and steady wins the race! Stir the pureed strawberries and sugar until the sugar has dissolved. Make sure the sugar is dissolved or it will leave sugar crystals in your ice cream. Once done, stir this into the gelato-custard base.

Pour the gelato into an ice cream container or a loaf pan and place it in the freezer. Here comes the trick to make this super dense, after 30-60 minutes take it out and whip it up to break up the ice crystals formed. Repeat at least 2-3 times at regular intervals, until the gelato thickens up.

Allow the gelato to cool for additional 6 hours or until chilled. Serve and enjoy. Read on to find out how to properly store this strawberry gelato.

strawberry gelato

Tips For The Best Strawberry Gelato Outcomes

  1. When you’re making the custard don’t bring it to a boil or it will start curdling up. Instead, let it simmer on low heat until it starts to slightly thicken and coats the back of a spoon.
  2. To make the strawberry gelato, use the freshest strawberries you can find.
  3. While freezing, whisk your gelato quite a few times so that no ice crystals form.
  4. Using full-fat milk is highly recommended as it adds a lot of flavour to the strawberry gelato.
  5. Use the highest quality of ingredients.
  6. Don’t serve your gelato straight from the freezer, instead thaw it in the fridge for 10 to 15 minutes before serving it. If you keep it for longer. The reason why gelato tastes more flavorful than regular ice-cream is that it made fresh and meant to be eaten fresh as well.
  7. While gelato can be stored in the freezer for quite some time, it’s better to eat it fast, ideally the day it’s been made because ice crystals will start forming inside of it.

strawberry gelato

Toppings To Add To Your Strawberry Gelato

Strawberry Syrup:

You can drizzle some strawberry syrup on top to give your gelato some more strawberry flavour.

Strawberry Compote:

Strawberry compotes can add a sweet tartness to your strawberry gelato. Just take a pound of strawberries, wash and hull them. Add 2 tablespoons of sugar and bring them to a boil in some water or you can also use orange juice. Turn the heat down to low and let the fruit fall apart and get soft.

Let it simmer until the mixture starts to thicken. You can taste it at the end and add more sugar to it as you like. If the mixture doesn’t thicken until your desired consistency then you can add cornstarch slurry made with a tablespoon of cornstarch dissolved in water.

Salted Caramel:

Salted caramel adds another dimension of flavour to your strawberry gelato. Simply heat a cup of granulated sugar in a saucepan over medium heat. The sugar will form clumps and then melt to a liquid consistency. Be careful not to burn it. Once the sugar is melted add 6 tablespoons of salted butter into the saucepan and whisk vigorously to combine. After that cook for a minute without stirring the mixture.

Stir in half a cup of heavy cream into the saucepan being very careful as its colder than the caramel, the caramel will start bubbling rapidly and there are huge chances of burning oneself. Let it boil for a minute and then remove it from the heat. Add the salt and let the caramel cool down to thicken.

Dark, Milk Or White Chocolate Chips:

You can add any kind of chocolate chips to your strawberry gelato as everybody in the world has different opinions of different kinds of chocolates. Chocolate chips can add a delicious chocolaty flavour that goes very well with your strawberry gelato.

Strawberry Whipped Cream:

Strawberry whipped cream will give you gelato an extra oomph of creaminess. Just blend 1 & 1/2 cup of strawberries into a puree and heat it in a saucepan until it thickens and reduces to ¼ of a cup. Chill a metal bowl and whisk for 15 minutes in the freezer and then beat together the cooled down strawberry puree, a cup of powdered sugar and 1 & 3/4 of a cup of heavy cream until stiff peaks form. You can make the strawberry puree ahead of time as well.

icecream

How To Store Strawberry Gelato For The Longest Time?

You can store your strawberry gelato in an airtight freezer-safe container in the freezer for up to 6 weeks. Cover the container at all times to avoid any freezer burns that might temper negatively with your gelato. You can also make your strawberry mixture ahead of time to save you some extra couple of minutes.

FAQs For This Strawberry Gelato

What Do I Do If My Custard Gets Curdled Up?

If your custard gets curdled, just blend it 20 seconds in an electric mixer or until it comes together as one again.

Can I Use An Ice-Cream Maker Or A Gelato Maker For This Recipe?

Yes, you can use an ice-cream maker or a gelato maker, but as mentioned before, gelato is much denser and creamier than regular ice-cream so you won’t get the same results with an ice cream maker because gelato makers churn the mixture at a much lower rate than the ice-cream so that less air gets incorporated in the gelato to give it a denser texture.

icecream

strawberry gelato
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5 from 5 votes

Strawberry Gelato Recipe – No Machine Required

Denser and creamier than your regular ice cream, this strawberry gelato is a no-churn recipe made with the simplest of ingredients. It will convert you over to gelato instead of ice cream every time you crave this cool treat.
Course Dessert, Snack
Cuisine American
Keyword recipe, strawberry gelato, strawberry gelato recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cool Time 1 hour 30 minutes
Total Time 2 hours
Servings 1 quart
Calories 167kcal
Author Hearty Cook Book

Equipment

  • A mixing bowl
  • A saucepan
  • Spatula
  • Whisk
  • Sieve
  • An electric beater / stand mixer
  • Ice cream tub

Ingredients

Instructions

  • This recipe is a bit different from the usual custard-base homemade ice cream and it being a gelato has everything to do with it! Start by adding the milk to a medium saucepan. Place this over medium to low heat until it starts simmering (no need to boil a gentle simmer would do).
  • Side by side in a mixing bowl, whisk the egg yolks and sugar until completely smooth. When milk is done temper the eggs, do this by slowly pouring in the hot milk in the egg and sugar mixture while whisking continuously use a regular whisk.
  • Once all the milk is whisked in the egg mix pour this custard back into the same saucepan. Cook on low heat while stirring frequently. Keep on the stove until the custard has thickened slightly and leaves a thick coat on the back of a spoon this will take 7-8 minutes at the most.
  • Do not bring it to a boil or it will curdle and spoil. Follow these steps or check out step 1 from our Best Vanilla Ice Cream, on how to make the best custard base. Both have slight differences but both will yield a rich and creamy ice cream.
  • When it’s ready, grab your sieve and pour the custard through it and into a clean bowl. Now, let it cool down till at room temperature, stirring between 7-8 minutes to not let a skin form. While cooling adds salt and vanilla to it and mix to combine completely.
  • Once completely cooled, transfer in an airtight container and refrigerate until completely chilled, for at least 3-4 hours or overnight. When the custard base is chilled, begin to whip the heavy cream on high-speed using a handheld or stand mixer, until stiff peaks form.
  • Next, fold the custard base into the whipped cream until smooth and no separation can be seen. Don't beat the custard, this will deflate the air bubbles in the cream. Slow and steady wins the race! Stir the pureed strawberries and sugar until the sugar has dissolved. Make sure the sugar is dissolved or it will leave sugar crystals in your ice cream. Once done, stir this into the gelato-custard base.
  • Pour the gelato into an ice cream container or a loaf pan and place it in the freezer. Here comes the trick to make this super dense, after 30-60 minutes take it out and whip it up to break up the ice crystals formed. Repeat at least 2-3 times at regular intervals, until the gelato thickens up.
  • Allow the gelato to cool for additional 6 hours or until chilled. Serve and enjoy. Read on to find out how to properly store this strawberry gelato. 

Notes

Tips For The Best Strawberry Gelato Outcomes

  • When you’re making the custard don’t bring it to a boil or it will start curdling up. Instead, let it simmer on low heat until it starts to slightly thicken and coats the back of a spoon.
  • To make the strawberry gelato, use the freshest strawberries you can find.
  • While freezing, whisk your gelato quite a few times so that no ice crystals form.
  • Using full-fat milk is highly recommended as it adds a lot of flavour to the strawberry gelato.
  • Use the highest quality of ingredients.
  • Don’t serve your gelato straight from the freezer, instead thaw it in the fridge for 10 to 15 minutes before serving it. If you keep it for longer. The reason why gelato tastes more flavorful than regular ice-cream is that it made fresh and meant to be eaten fresh as well.
  • While gelato can be stored in the freezer for quite some time, it's better to eat it fast, ideally the day it’s been made because ice crystals will start forming inside of it.

 

How To Store Strawberry Gelato For The Longest Time?

You can store your strawberry gelato in an airtight freezer-safe container in the freezer for up to 6 weeks. Cover the container at all times to avoid any freezer burns that might temper negatively with your gelato. You can also make your strawberry mixture ahead of time to save you some extra couple of minutes.

 

NUTRITION INFORMATION

Serving: 0.5cup | Calories: 167cal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 7mg | Potassium: 97mg | Sugar: 27g | Vitamin A: 225IU | Vitamin C: 34.8mg | Calcium: 19mg | Iron: 0.2mg

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10 Comments

  1. 5 stars
    I loooove this recipe! I made it for my mom and dad we ate ita all and it was a super hit. To all people with sweet tooths alike be warned, IT IS ADDICTING!!

  2. 5 stars
    I made this exactly as written, and it was delicious! I happened to have everything in the fridge, and I love making the beautiful cover recipes from the magazines. This was a perfectly refreshing treat, even in the winters!

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