Strawberry Gelato

“You’ll love this smooth and creamy gelato with bright strawberry flavour and just a hint of sea salt and honey.” —Shelly Bevington, Hermiston, Oregon

Strawberry GelatoPhoto: Taste of Home
Servings Prep Time Cook Time
12servings (1-1/2 quarts) 10minutes + chilling 25minutes
Servings Prep Time
12servings (1-1/2 quarts) 10minutes + chilling
Cook Time
Portions: servings (1-1/2 quarts)
Portions: servings (1-1/2 quarts)
  1. Place first 6 ingredients in a blender; cover and process until blended. While processing, gradually add cream, processing just until combined. Remove to a bowl; stir in lemon juice. Refrigerate, covered, until cold, about 4 hours.
  2. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
  3. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 3-4 hours.
Recipe Notes

Test Kitchen tips

  • This recipe makes 4-3/4 cups of strawberry mixture before freezing and yields about 6 cups after freezing. If you have a 1-quart ice cream maker, you will probably need to make the gelato in two batches. Be sure to follow your manufacturer's instruction manual.
  • Corn syrup and honey contribute to the smoothness of this frozen treat by preventing the formation of ice crystals.
  • Fresh raspberries or blackberries can be substituted for the strawberries. If your berries are tart, you may want to add a touch more sugar or honey.

Nutrition Facts
1/2 cup: 160 calories, 6g fat (4g saturated fat), 18mg cholesterol, 124mg sodium, 26g carbohydrate (25g sugars, 1g fibre), 2g protein.