Get ready to indulge in this Strawberry gelato.. without actually costing yourself the calories or the work. This no churn strawberry gelato recipe will make your tastebuds tingle with it’s refreshing flavor. We owe one to Pamela Salzman for creating something we’ll eat all summer long.
Ingredients, Makes 1 quart
2 pounds strawberries, hulled and cut into ½” pieces
½ – 2/3 cup granulated sugar or honey, or half honey/half sugar*
3 Tablespoons freshly squeezed orange juice
¼ cup whole Greek yogurt or coconut yogurt
1. Toss the strawberries, sugar and orange juice in a large bowl until the strawberries are evenly coated. Taste and add more sugar if needed. The mixture should be quite sweet, as freezing will dull the flavors. Arrange on a rimmed baking sheet in a single layer and freeze until solid, about 2 hours.
2. Scrape the frozen berries into a food processor; add the Greek yogurt and pulse, scraping down the sides frequently, until creamy, 3-4 minutes. At first there will be large chunks of ice, but eventually it will turn into a smooth mixture. If the mixture is not turning creamy, allow to sit in the food processor a few minutes and then try blending again.
3. Serve immediately. If not serving immediately, place back in the freezer, covered, until ready to serve. If the mixture freezes solid, thaw slightly, cut into small chunks, return to the food processor and pulse until creamy.
*If your berries are very sweet, use the lesser amount of sugar. If they’re pretty bland, use the greater.