This creamy, dreamy strawberry gelato is a summer treat you can whip up in just 30 minutes—no machine required. Bursting with the sweet, tangy essence of fresh strawberries, it’s a dessert that feels indulgent yet refreshing. The velvety texture melts on your tongue, leaving behind a luscious, fruity finish that’s impossible to resist.
With only 6 minutes of cooking time, this recipe is perfect for busy days when you crave something special. The vibrant pink hue and rich, smooth consistency make it as beautiful as it is delicious. Whether enjoyed solo or paired with a warm dessert, this gelato is a simple way to bring a touch of Italian elegance to your table.
Ingredients for The Easiest Homemade Strawberry Gelato
- 2 cups (16 fl oz/450 ml) whole milk
- 4 large egg yolks, room temperature
- 3/4 cup (6 oz/170 g) granulated sugar
- 1 cup (8 fl oz/225 ml) heavy whipping cream (36%)
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/4 cups (6 oz/170 g) strawberries, pureed
- 1 tablespoon sugar (for the strawberry puree)
Step-by-Step Instructions
- In a heavy-bottom saucepan, add the milk. Place over medium-low heat until it comes to a gentle simmer.
- Meanwhile, in a medium bowl, whisk the egg yolks and sugar until smooth. Temper the eggs by slowly pouring in the hot milk mixture while whisking continuously.
- Pour this custard back into the same saucepan and place over low heat. Cook, stirring frequently with a wooden spoon for roughly 6-8 minutes or until the custard has thickened slightly and coats the back of a spoon. Do not bring to a boil or it will curdle.
- Pour the mixture through a fine sieve into a clean bowl and let cool down at room temperature, stirring every 5 minutes or so.
- Add in salt and vanilla to the custard and mix. To cool the custard quickly, place the custard in an ice bath. Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
- When the custard base is cold, begin to whip the cream on high speed until stiff peaks form.
- Gently fold the custard base into the whipped cream until smooth and thickened. Don’t beat or you will deflate the whipped cream.
- Stir together the pureed strawberries and sugar until the sugar has dissolved. Then, stir this into the gelato base.
- Pour the gelato into a loaf pan or any freezer-safe container and place it in the freezer. After 30-60 minutes, whip it up to break up the ice crystals. Do this roughly 2-3 times until it thickens up.
- Allow freezing for another 4-5 hours or until frozen before scooping. If hard to scoop, allow the gelato to sit at room temperature for 5-10 minutes until it softens slightly. Cover well and store in the freezer for up to 6 weeks.
Perfect Pairings: Toppings and Serving Ideas
Elevate your strawberry gelato with a drizzle of warm chocolate sauce or a sprinkle of crushed pistachios for a delightful crunch. For a fresh twist, serve it with a side of sliced strawberries or a dollop of whipped cream. Pro tip: Pair it with a warm brownie or shortbread cookie for a decadent dessert combo!
Storage Secrets: Keeping Your Gelato Fresh
Store your gelato in an airtight container in the freezer for up to 6 weeks. To prevent ice crystals, press a piece of plastic wrap directly onto the surface before sealing. If it’s too hard to scoop, let it sit at room temperature for 5-10 minutes for the perfect creamy texture.
Time-Saving Hacks for Busy Bakers
To speed up the chilling process, place the custard in a shallow dish before refrigerating—it cools faster! You can also prep the custard base a day ahead and whip the cream just before assembling. Bonus tip: Use a hand mixer for the whipped cream to save time and effort.
Recipe Variations: Mix It Up!
Swap strawberries for raspberries or mangoes for a fruity twist. For a richer flavor, try adding a tablespoon of lemon zest or a splash of balsamic vinegar to the strawberry puree. Feeling adventurous? Fold in mini chocolate chips or crushed cookies for a fun texture.
No Machine? No Problem! Equipment Tips
If you don’t have a loaf pan, any freezer-safe container will work. Use a whisk or hand mixer for the whipped cream, and a fine sieve ensures a smooth custard. Remember: A wooden spoon is your best friend for stirring the custard without scratching your pan.
The Easiest Homemade Strawberry Gelato (No Machine)
Ingredients
- 2 cups whole milk 16floz/450ml
- 4 large egg yolks room temperature
- 3/4 cup granulated sugar 6oz/170g
- 1 cup heavy whipping cream 8floz/225ml, 36%
- 3/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/4 cups strawberries 6oz/170g, pureed
- 1 tablespoon sugar
Instructions
- In a heavy-bottom saucepan, add the milk. Place over medium-low heat until it comes to a gentle simmer.
- Meanwhile, in a medium bowl, whisk the egg yolks and sugar until smooth. Temper the eggs by slowly pouring in the hot milk mixture while whisking continuously.
- Pour this custard back into the same saucepan and place over low heat. Cook, stirring frequently with a wooden spoon for roughly 6-8 minutes or until the custard has thickened slightly and coats the back of a spoon. Do not bring to a boil or it will curdle. (See tips above about saving curdled custard)
- Pour the mixture through a fine sieve into a clean bowl and let cool down at room temperature, stirring every 5 minutes or so.
- Add in salt and vanilla to the custard and mix. To cool the custard quickly place the custard in an ice bath (see video above).
- Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.
- When the custard base is cold begin to whip the cream on high speed until stiff peaks form.
- Gently fold the custard base into the whipped cream until smooth and thickened. Don’t beat or you will deflate the whipped cream.
- Stir together the pureed strawberries and sugar until the sugar has dissolved. Then, stir this into the gelato base.
- Pour the gelato into a loaf pan or any freezer-safe container and place it in the freezer.
- Now, after 30-60 minutes go in a whip it up to break up the ice crystals. Do this roughly 2-3 times until it thickens up (see video above for step by step)
- Allow freezing for another 4-5 hours or until frozen before scooping. If hard to scoop allow the gelato to sit at room temperature for 5-10 minutes until it softens slightly. Cover well and store in the freezer for up to 6 weeks.
