Servings
Font
Back
0 from 0 votes

Fresh Strawberry Ice Cream

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!

Prep Time
15 mins
Additional Time
1 d 20 mins
Total Time
1 d 35 mins
Servings: 16 servings
Calories: 153 kcal
Course: Dessert
Cuisine: European , American

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

Instructions

    Cup of Yum
  1. Make sure your ice cream freezer barrel is frozen well for at least 24 hours (3-4 days preferred) before making ice cream.
  2. 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.
  3. Add the milk and process until creamy.
  4. In a separate large bowl whisk the heavy whipping cream until frothy and just a little thicker (about like buttermilk).
  5. 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.
  6. Freeze according to the manufacturer's instructions, typically about 20-25 minutes.
  7. 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.

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

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

% 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.