Fresh Strawberry Ice Cream
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Fresh Strawberry Ice Cream
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Packed with fresh strawberries, this easy Strawberry Gelato is a family favorite. Learn how to make smooth, creamy strawberry gelato with simple ingredients and expert tips for perfect flavor and texture!
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Ingredients
- 1 ½ pounds fresh strawberries washed and stems removed, may use frozen if preferred, but thaw slightly before pureeing
- 1 - 1 ½ cups granulated sugar I used all-natural cane sugar, use less sugar for sweet strawberries and more if your strawberries aren't as sweet
- 1 ½ cups whole milk may use other percentages if desired, will not be as creamy
- 1 cup heavy whipping cream
- 1 tablespoon vanilla extract the alcohol in the vanilla extract helps prevent ice crystals forming in your ice cream
- 3 tablespoons lemon juice freshly squeezed is best
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Instructions
- Make sure your ice cream freezer barrel is frozen well for at least 24 hours (3-4 days preferred) before making ice cream.
- Place the strawberries (washed and stemmed) in the bowl of a food processor or high-speed blender, along with the lemon juice, vanilla extract, and sugar. Process until smooth and pureed.
- Add the milk and process until creamy.
- In a separate large bowl whisk the heavy whipping cream until frothy and just a little thicker (about like buttermilk).
- Add the strawberry mixture and fold to combine, until no white streaks show. At this point, I like to refrigerate the batter for at least overnight 10-12 hours and up to 24 hours. But it may be put into an ice cream freezer immediately if preferred.
- Freeze according to the manufacturer's instructions, typically about 20-25 minutes.
- Then transfer to a freezer-safe container (I use a loaf pan, lined with parchment paper) press a piece of parchment or plastic wrap onto the ice cream and freeze for 4-6 hours for soft but scoopable ice cream. Ice cream straight from the ice cream maker is soft-serve consistency and delicious, but for firmer ice cream, freeze up to 24 hours.
Equipments used:
Notes
- The faster your ice cream freezes, the less chance you have of ice crystals forming. Place it in the back of your freezer or in the coldest spot.
- The faster your ice cream freezes, the less chance you have of ice crystals forming. Place it in the back of your freezer or in the coldest spot.
- Press a piece of plastic wrap or parchment paper onto the top and cover the container to avoid getting ice crystals.
- Press a piece of plastic wrap or parchment paper onto the top and cover the container to avoid getting ice crystals.
- parchment paper
- When ready to serve, remove for 5-10 minutes, heat an ice cream scoop in hot water and scoop into bowls.
- When ready to serve, remove for 5-10 minutes, heat an ice cream scoop in hot water and scoop into bowls.
- ice cream scoop
- For the best results, transfer your homemade ice cream to an airtight container right after churning, and press a piece of parchment paper or plastic wrap directly on the surface to keep ice crystals at bay.
- parchment paper
- Store it in the coldest part of your freezer—away from the door where temps can fluctuate. It’s best enjoyed within 1-2 weeks, but don’t worry, the ice cream police won’t come after you if you let it go a bit longer!
- Success Tips for Gelato
- Pre-freezing your equipment is a must for the best ice cream texture. I like to put my ice cream barrel into the freezer 2-3 days before making ice cream, but 24 hours is the minimum you should freeze it.
- Chill your strawberry ice cream batter for 10-12 hours for the best flavor and freezing.
- Follow the manufacturer's guide on your ice cream machine to avoid overfilling it and to determine the optimal time to churn your gelato.
- Place your ice cream in the coldest part of the freezer, typically the back of a shelf. This will help create a consistent texture for the Italian ice cream.
- Scooping Tips: Allow the mixture to sit on the counter for 5-10 minutes before you scoop it to soften the gelato and make it easier to scoop.
Nutrition Information
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Serving
1serving (½ cup)
Calories
153kcal
(8%)
Carbohydrates
24g
(8%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Cholesterol
20mg
(7%)
Sodium
13mg
(1%)
Potassium
118mg
(3%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
261IU
(5%)
Vitamin C
26mg
(29%)
Calcium
45mg
(5%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1serving (½ cup) | |
| Calories | 153kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 13mg | 1% |
| Potassium | 118mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 261IU | 5% |
| Vitamin C | 26mg | 29% |
| Calcium | 45mg | 5% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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