Strawberry gelato is one of the most loved Italian fruit gelato flavors. When strawberries are in season—ripe, juicy, and naturally sweet—there’s nothing better than a scoop of fresh, homemade strawberry gelato.
This authentic Italian strawberry gelato is made with fresh strawberries, sugar, milk, cream, and no eggs, for a light, creamy texture and a natural fruit flavor. The result is light, creamy, and full of natural strawberry flavor.
To get the best results, ingredient quality is essential. Use fresh, ripe strawberries, preferably in season, as they provide the best aroma and sweetness. Choose whole fresh milk and high-quality heavy cream, and avoid skimmed or long-life milk, which can affect the texture.
In this step-by-step recipe, you’ll learn how to make authentic Italian strawberry gelato at home, with or without an ice cream maker.
Jump to:
- Why This Strawberry Gelato Recipe Works
- Ingredients
- Tools You May Need for Homemade Gelato
- How to Make Strawberry Gelato (With or Without Ice Cream Maker)
- How to Store Strawberry Gelato
- How to Make Strawberry Gelato Creamier (Without Ice Cream Maker)
- Tips for Perfect Strawberry Gelato
- More Italian Fruit Gelato Recipes
- Recipe Card
Why This Strawberry Gelato Recipe Works
This strawberry gelato recipe works because it focuses on balance, simplicity, and technique.
Fresh strawberries provide natural sweetness and a bright, authentic flavor, while the combination of whole milk and cream creates a smooth and creamy texture without the need for eggs.
The method is simple but effective. By carefully mixing and chilling the ingredients, you can achieve a soft and velvety consistency, even at home.
What makes this recipe special is that it works perfectly with or without an ice cream maker. The process is designed to help you control texture and prevent ice crystals, so you still get a creamy result.
There’s also a simple trick that can make your gelato even smoother and more consistent… but we’ll get to that later.
Ingredients
WITH Ice Cream Maker:
Prep Time: 10 Min + about 40 Min in the ice cream maker | Cook Time: without cooking | Servings: 6-8 people (approximately 750 g / 1.65 lb of strawberry gelato)
WITHOUT Ice Cream Maker:
Prep Time: 10 Min | Cook time: without cooking | Freezing Time: 5 Hours | Servings: 6-8 people (approximately 750 g / 1.65 lb of strawberry gelato)
- 400 g (14 oz) ripe fresh strawberries
- 150 g (¾ cup) granulated sugar
- 250 ml (1 cup) whole milk
- 250 ml (1 cup) heavy cream
Tools You May Need for Homemade Gelato
Using the right tools can make homemade Italian gelato smoother, creamier, and easier to prepare.
GELATIERA. An ice cream maker (gelatiera) is the best tool for achieving the creamy texture of authentic Italian gelato. Machines with a built-in compressor cool the mixture while churning and usually give the best results. For home use, some of the most popular options are:
- The Lello 4080 Musso Lussino, known for its professional-quality performance.
- The Whynter ICM-200LS, a practical compressor-style machine for homemade gelato.
- If you prefer a more budget-friendly option, the Cuisinart Frozen Yogurt and Ice Cream Maker also works well, although the bowl must be frozen in advance.
GELATO CONTAINERS. A shallow gelato container helps the gelato freeze more evenly and makes storage easier. It’s useful both for the no-churn method and for storing leftover gelato after churning. Try BALCI - Ice Cream Containers.
IMMERSION BLENDER. Useful for blending the strawberry puree until smooth. Try KITCHENAID - Immersion Blender
GELATO SCOOP. For serving, an ice cream scoop helps create smooth, rounded portions, perfect for cups or waffle cones. Try GORILLA GRIP - Ice Cream Scoop.
How to Make Strawberry Gelato (With or Without Ice Cream Maker)
So first, we are going to show you how to make Gelato WITH the ice cream maker. Then we'll show you how to make gelato WITHOUT an ice cream maker.
Making gelato without an ice cream maker takes more time and more patience but your homemade strawberry gelato will be as good as the one bought in an Italian Gelateria!
WITH Ice Cream Maker
Step 1) - To make homemade strawberry ice cream, start by washing and drying the strawberries thoroughly. Remove the stalk and, if present, any damaged or unripe parts.
Step 2) - Cut the strawberry into pieces and put them in a blender or in the container of an immersion blender and blend the strawberries well, until you have a smooth puree. Check that no large chunks remain.
Step 3) - Pour the strawberry puree into a bowl and add the sugar.
Step 4) - Then add the heavy cream and finally the whole milk. Mix thoroughly with a spoon until the sugar is completely dissolved.
Step 5a) - At this step, pour the mixture into the basket of the ice cream maker, close and start it. After about 40 minutes (the time may vary depending on the model of the machine) your strawberry gelato will be ready! Sweet, fresh and creamy. You just have to taste it!
NOTE: The best ice cream maker you can find on the market is the one with a compressor that cools while churning the gelato. This ice cream maker is very similar to the professional ones and is the one we used for this recipe.
WITHOUT Ice Cream Maker
If you don't have a gelato maker, don't worry! It takes more time (5 hours instead of about 40 minutes) and more work but the result is still exceptional! Let's see how to do it!
Step 5b) - Follow carefully the above steps, from 1 to 4, then pour the strawberry mixture into a gelato container and place it in the refrigerator. Let it cool for about ½ an hour.
Then transfer in the freezer and let it freeze for about 5 hours. EVERY 30 MINUTES you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed.
This step is necessary in order not to create ice crystals in the gelato and have a creamy result. Of course, this is a slightly more labor-intensive process, but it's well worth it. In the end, you are sure to have a terrific authentic Italian Strawberry Gelato!
If you want to make an even creamier strawberry gelato, read the paragraph below "How to Make Creamy Strawberry Gelato WITHOUT an Ice Cream Maker".
How to Store Strawberry Gelato
Strawberry gelato is best enjoyed fresh, when its texture is smooth and creamy.
If stored in the freezer for too long, ice crystals may form, affecting both texture and flavor. For best results, store it in an airtight container in the freezer for up to 1 week.
TIP: If the gelato becomes too firm, let it rest in the refrigerator for 10 to 15 minutes before serving. Stir gently to restore its creamy consistency.
How to Make Strawberry Gelato Creamier (Without Ice Cream Maker)
Making gelato without an ice cream maker can be more challenging, as it’s harder to achieve a smooth and creamy texture.
A simple trick is to add a very ripe banana to the mixture. Banana is naturally rich in pectin, a natural thickener that helps improve the texture of the gelato.
This results in a creamier and smoother consistency, even without churning.
Keep in mind that the flavor will change slightly, but the gelato will be richer and more velvety.
Tips for Perfect Strawberry Gelato
USE RIPE STRAWBERRIES: Choose ripe, in-season strawberries. They are naturally sweeter and more flavorful, which makes a big difference in the final result.
ADJUST THE SUGAR: If your strawberries are very sweet, you can slightly reduce the sugar. If they are a bit tart, keep the full amount to balance the flavor.
STRAIN FOR A SMOOTHER TEXTURE: Some strawberries have many small seeds that can affect the texture. For a smoother gelato, pass the puree through a fine mesh strainer.
DON’T OVERMIX THE FRUIT: Blend the strawberries just until smooth. Over-blending can introduce too much air and slightly affect the texture.
ADD LEMON JUICE FOR BALANCE: A tablespoon of lemon juice enhances the strawberry flavor and adds a fresh, slightly tangy note.
SERVE AT THE RIGHT TEMPERATURE: Homemade gelato tends to harden in the freezer. Let it sit for 10 to 15 minutes before serving to restore its creamy texture.
More Italian Fruit Gelato Recipes
FRUIT GELATO
Tip: Strawberry gelato pairs perfectly with vanilla gelato, fior di latte gelato or chocolate gelato for a classic Italian combination.
Explore all our Italian gelato recipes, including fruit gelato, sorbets, and semifreddo, in our full collection.
Recipe Card
Strawberry Gelato Recipe (Authentic Italian, No Eggs)
Ingredients
- 400 g fresh strawberries - 14 oz
- 150 g granulated sugar - ¾ cup
- 250 ml whole milk - 1 cup
- 250 ml heavy cream - 1 cup
Instructions
HOW TO MAKE STRAWBERRY GELATO WITH ICE CREAM MAKER
- To make strawberry gelato at home, start by washing and drying the strawberries thoroughly. Remove the stalk and, if present, any damaged or unripe parts.
- Cut the strawberry into pieces and put them in a blender or in the container of an immersion blender and blend the strawberries well, until you have a smooth puree. Check that no large chunks remain.
- Pour the strawberry puree into a bowl and add the sugar.
- Add the heavy cream and finally the whole milk. Mix thoroughly with a spoon until the sugar is completely dissolved.
- At this step, pour the mixture into the basket of the ice cream maker, close and start it. After about 40 minutes (the time may vary depending on the model of the machine) your strawberry gelato will be ready! Sweet, fresh and creamy. You just have to taste it!
HOW TO MAKE STRAWBERRY GELATO WITHOUT ICE CREAM MAKER
- Follow carefully the above steps, from 1 to 4, then pour the strawberry mixture into a gelato container and place it in the refrigerator. Let it cool for about ½ an hour.
- Then transfer in the freezer and let it freeze for about 5 hours.
- EVERY 30 MINUTES you have to break the frozen surface. So remove from the freezer and mix for about 30 seconds using a hand whisk or an electric whisk on low speed. This step is necessary in order not to create ice crystals in the gelato and have a creamy result.
Sarah says
What is the best way to store gelato so that ice crystals don’t form? We ate some right after churning, but put the rest in our freezer. The consistency changed and was more icy which was disappointing.
Silvana Nava says
Thank you Sarah for your comment! You're right — homemade gelato is at its best right after churning, when it's fresh and creamy. Once you store it in the freezer, the texture can change and become a bit icy, which is totally normal since it doesn’t contain the stabilizers found in commercial gelato.
To help maintain a smooth texture, it's a good idea to transfer the gelato into an airtight container in the coldest part of your freezer — usually the back — where the temperature stays more stable.
When you're ready to enjoy it again, take it out of the freezer and let it sit at room temperature for about 5 to 10 minutes. Then, before serving, give it a quick stir with a whisk or a spoon to help restore that creamy texture — it really makes a difference!
Anita says
Oh boy! Can’t wait to make this. Do you happen to have a hazelnut gelato recipe? Got hooked on that on my first trip to Italy. Would love to create some here.
Thank you
Guido says
Hello! I’ve tried your vanilla and coffee gelato recipes- delicious!
I’d like to try this one next but just to clarify, there’s no need to heat up the milk/mixture? You just mix it all together and then transfer to the machine?
Silvana Nava says
Hi Guido,
Milk or milk and heavy cream mixture is brought almost to a boil (85°-90°) to pasteurize eggs. Or to better dissolve any powdered ingredients or sugars.
Where eggs are not present and especially in fruit ice creams that have a high sugar component, which promotes thickening, there is no need to heat the mixture.
Thank you for your observation. Have a great day!
Julia says
Very good recipe. Make sure your strawberries are nice and ripe! I have also used the base to make mango gelato, which was great as well.
Sharon says
This recipe works really well. This method is so much easier than making a custard. I found the flavor of the mixture a bit flat, though. I found it benefited tremendously from a pinch of salt and a hit of triple sec, about 2.5 tablespoons. The alcohol will also keep it from freezing quite so hard. Other liqueurs would certainly work but I do love the combination of the orange scent with the strawberries.
Mimi of 2 says
Thank you for the strawberry gelato recipe and the courage to give it a try! I followed the recipe except I replaced the sugar with Classic Monk-fruit Sweetener with Allulose. Awesome flavor and creamy gelato texture!
Brenda Tokash says
Absolutely delicious! Found this recipe today and made it tonight. I now need to go buy more fresh picked strawberries so I can make it again.
Nancy Hammersla says
Why don’t you have to use non fat powdered milk? Most call for it.
Barbara says
Hi Nancy,
To make an amazing dish you have to use amazing ingredients, whatever the recipe. This is our motto. There's nothing better than fresh milk to make gelato, especially high-quality fresh whole milk. Of course, it's not forbidden to use powdered milk. But we always show you the top recipe. To lower the bar there is always time....
Amanda says
I been using thick raw cream and raw milk to make this. Its is absolutely amazing. The better the ingredients, the better the end product. Thank you for this website xx
Troy says
If I wanted to use a different fruit, say watermelon or cantaloupe, would the proportions be the same, or would you need to make adjustments?
Barbara says
Hi Troy,
Changing the fruit changes the ingredients because of the amount of liquid in the fruit, amount of sugar, etc. We recommend that you follow the appropriate recipe based on your chosen fruit.
Miley says
Can you use frozen strawberries in this recipe?
Barbara says
Hi Miley,
as a general rule, for any recipe, it's always best to use fresh, seasonal ingredients. So even for strawberry gelato it would be best to use fresh strawberries. Especially since it's the main ingredient for this recipe. If you want an amazing result, you have to use top quality ingredients!
Miley says
Thank you for your quick response! Can't wait to try this recipe!
Sindhu Veluthakkal says
I was wondering how you decide on the quantity of milk and cream. In fior di latte gelato recipe, you used 350 ml milk and 250 ml cream. here you are using 250 ml for milk and cream. Please help me out.
Barbara says
Hi Sindhu!
Thank you for your comment.
In fior di latte gelato, the main ingredient is milk. There are no other ingredients other than cream and sugar. So more milk. In strawberry gelato, the main ingredient are strawberries. So more strawberries, less milk. You'll find the same proportion of ingredients in the chocolate gelato recipe: more chocolate, less milk.
Make strawberry gelato as described in the recipe and then enjoy!;-D