Ice cream with crazy ingredient combinations seems to be all the rage right now, but we’ll take a simple, but naturally flavored scoop any day. This has the creamy texture of Italian gelato, but without all the sugar and cream. Plus, you don’t need an ice-cream maker to churn out this smooth and delicious treat, only a food processor and a little patience.
The flavor is intensely strawberry — and the sweetness of the gelato depends upon the sweetness of your berries. If your berries are very sweet, use the lesser amount of sugar. If they’re pretty bland, use the greater. This would make an excellent sundae with toasted coconut chips and a drizzle of melted dark chocolate.
This recipe is excerpted from Pamela Salzman’s debut cookbook, Kitchen Matters: More Than 100 Recipes and Tips to Transform the Way You Cook and Eat — Wholesome, Nourishing, Unforgettable. It’s available now.
No-Churn Strawberry Gelato
Makes 1 quart
2 lbs strawberries, hulled and cut into 1/2-in pieces
3 Tbsp freshly squeezed orange juice
½ to 2/3 c granulated sugar or honey, or half honey/half sugar
¼ c unsweetened whole-milk Greek yogurt or coconut yogurt
1. In a large bowl, toss the strawberries with the orange juice. Pour the mixture onto a rimmed baking sheet and spread out into one layer. Freeze until solid, about 2 hours.
2. Break up the frozen berries so you can fit the pieces into a food processor fitted with the steel blade. Add the sugar and Greek yogurt and puree the mixture, stopping a few times to scrape down the sides of the food processor. This might take 4-5 minutes. If the mixture is not turning creamy, allow it to sit in the food processor for a few minutes and then try blending again.
3. Serve immediately.
4. Store leftovers in a covered container in the freezer. It will eventually freeze solid. To achieve a creamy consistency again, you’ll have to thaw it for a few minutes and then break it up into pieces and reblend in the food processor.