Creamy, dreamy, and refreshingly light—this healthy strawberry gelato is your new go-to summer treat. Made with real fruit, optional dairy, and natural sweeteners, it’s a guilt-free indulgence you can feel good about serving to the whole family. Whether you're low-carb, dairy-sensitive, or just craving a refined-sugar-free dessert, this homemade gelato hits all the marks.

Blended with ripe strawberries and naturally sweetened with honey or maple syrup, this recipe balances clean ingredients and authentic Italian-inspired flavor. Plus, with flexible prep methods (ice cream maker or freezer-friendly), you can customize it to your kitchen setup. The result? A luxuriously smooth texture without all the junk.

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Ingredients

• 2 cups whole milk (or full-fat coconut milk)

• 1 cup heavy cream (or ¼ cup coconut oil or grass-fed butter)

• 4 large egg yolks

• ½ cup honey, maple syrup, or stevia tincture (to taste)

• 2 cups fresh strawberries, stems removed and pureed

• ¼ tsp sea salt

• ½ tsp lemon zest (optional)

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Instructions

1. Heat the dairy (or dairy-free base):

In a medium saucepan, combine milk and cream. Bring to a gentle boil, then reduce heat and simmer for 4–5 minutes, stirring constantly.

2. Blend the base mixture:

While the milk simmers, blend egg yolks, honey, and salt until creamy. Slowly whisk in the warm milk mixture while blending on low to avoid scrambling the eggs.

3. Thicken the custard:

Return the combined mixture to the saucepan. Cook over medium-low heat, stirring constantly for about 10 minutes, or until slightly thickened.

4. Add the fruit:

Stir in the pureed strawberries and optional lemon zest. Let the mixture cool completely in the refrigerator—at least 4–5 hours, or overnight for richer flavor.

5. Freeze your gelato:

o With an ice cream maker: Pour the chilled base into the machine and churn according to manufacturer instructions.

o Without a machine: Freeze the mixture for 2–3 hours, then blend until smooth. Refreeze for another 3–4 hours until firm.

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Topping Ideas

• Fresh strawberries or mixed berries

• Dark chocolate curls or cacao nibs

• Toasted coconut flakes

• Chopped pistachios or almonds

• A dollop of whipped coconut cream

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Nutritional Info (Per ½ cup serving)

• Calories: 326 kcal

• Fat: 21g

• Protein: 6g

• Carbohydrates: 32g

• Sugar: 30g

• Fiber: 1g

• Cholesterol: 193mg

• Sodium: 154mg

Makes roughly 6 cups of gelato. Double the recipe for larger gatherings or longer storage.

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Why You’ll Love This Recipe

This homemade strawberry gelato is a celebration of real food—simple ingredients, no additives, and full-on flavor. The slow-cooked custard base creates a smooth, creamy texture that rivals any store-bought treat, while fresh strawberries add natural sweetness and vitamin C.

Best of all? You can customize the sweetness, go fully dairy-free, or adapt it for keto with low-carb sweeteners. It’s easy enough for beginners but fancy enough to impress guests at your next cookout.

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Make-Ahead and Storage Tips

Refrigerator:

Chill the custard base overnight before freezing for best flavor and texture.

Freezer (Post-Churn):

Store in a freezer-safe container with a tight lid. Let thaw for 5–10 minutes before scooping. Keeps for up to 1 month.

Meal Prep Tip:

Make a big batch and portion it into small jars or cups. Freeze individually for perfectly sized, grab-and-go desserts.