Vegan Strawberry Gelato Recipes

STRAWBERRY GELATO

Strawberry Gelato image

You'll love this smooth and creamy gelato with bright strawberry flavor and just a hint of sea salt and honey. -Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 12 servings (1-1/2 quarts)

Number Of Ingredients 8

Ingredients

2 cups whole milk
2 tablespoons light corn syrup
1 tablespoon honey
3/4 cup sugar
1/2 teaspoon sea salt
2-1/2 cups fresh strawberries (about 12 ounces), halved
1/2 cup heavy whipping cream
1 teaspoon lemon juice

Steps:

Place first 6 ingredients in a blender; cover and process until blended. While processing, gradually add cream, processing just until combined. Remove to a bowl; stir in lemon juice. Refrigerate, covered, until cold, about 4 hours., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 3-4 hours.

Nutrition Facts : Calories 160 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

VEGAN STRAWBERRY GELATO

Vegan Strawberry Gelato image

This vegan strawberry gelato is what resulted when I had a new gelato machine to play with and soymilk left over from a recipe. Mix needs to be refrigerated for several hours before churning, so allow time.

Provided by talifuss

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 12h45m

Yield 12

Number Of Ingredients 7

Ingredients

¼ cup lemon juice
1 teaspoon cornstarch
1 (16 ounce) package frozen strawberries
2 cups soy milk
⅔ cup white sugar
1 (1 gram) packet granular sucrolose sweetener (such as Splenda®), or to taste
⅛ teaspoon citric acid powder (sour salt), or to taste

Steps:

Mix lemon juice and cornstarch together in a small bowl and pour into a blender. Add strawberries, soy milk, sugar, sweetener, and salt; blend until smooth.
Pour mixture into a pot. Heat over medium heat, stirring frequently to keep from burning, until mixture comes to a boil and starts to thicken, 10 to 15 minutes. Cover and chill thoroughly, 8 hours to overnight.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, in 2 batches if necessary, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 67 calories, Carbohydrate 14.3 g, Fat 0.7 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 20.7 mg, Sugar 12.8 g

WINTER STRAWBERRY GELATO

Winter Strawberry Gelato image

I'm calling this "winter" strawberry gelato only because I'm making it with frozen organic strawberries. You can use sweet, fresh strawberries when they're in season. The recipe is inspired by Sherry Yard, a pastry chef who taught me that you can make perfectly wonderful ice cream with no cream and no eggs. I make this one with 2 percent milk, but you could use whole milk. If you're thinking of using skim milk, substitute water and make sorbet.

Provided by Martha Rose Shulman

Categories ice creams and sorbets, dessert

Time 3h

Yield Just under five cups, serving six to eight

Number Of Ingredients 6

Ingredients

1 1-pound bag frozen strawberries; or 1 pound ripe, sweet strawberries, hulled
1/2 cup sugar, preferably organic fair-trade sugar
1/4 cup water
2 cups milk (2 percent or whole)
2 teaspoons fresh lemon juice
Pinch of salt

Steps:

Place a 1-quart container and one smaller container - for any extra gelato - in the freezer. Combine the strawberries, sugar and water in a medium saucepan, and bring to a simmer. Simmer until the strawberries thaw and become very soft, about 15 minutes. Remove from the heat, and transfer half the mixture to a blender. Since the mixture is hot, just cover the top of the blender jar with a dish towel pulled down tight. Blend until smooth, and then add half the milk. Blend again until smooth. Repeat with the remaining strawberries and milk. Transfer to a bowl, and chill in the refrigerator.
Stir in the lemon juice and salt, and transfer to the container of an ice cream maker. Freeze according to the manufacturer's directions. Scrape into the chilled container, and return to the freezer for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 20 to 30 minutes before serving.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 64 milligrams, Sugar 18 grams

STRAWBERRY GELATO

Strawberry Gelato image

This recipe is perfect for 1.5-quart ice cream makers. It's easy to make and tastes great. Making gelato takes some trial and error to figure out the custard bases, flavors, and the quirks of your ice cream maker. Once you conquer the technique you won't believe what you can do.

Provided by Fat Al Johnson

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time P1DT20m

Yield 4

Number Of Ingredients 5

Ingredients

2 cups whole milk
½ cup white sugar
4 egg yolks
½ teaspoon vanilla extract
1 cup chopped fresh strawberries

Steps:

Beat milk, sugar, egg yolks, and vanilla with a wire whisk in a saucepan; cook and stir over medium heat until beginning to thicken, about 5 minutes.
Fold the strawberries into the thickening mixture. Whisk until the strawberries soften enough to nearly dissolve into the liquid. Continue cooking until nearing a boil and thick enough for a thin layer to cling to a spoon dipped into it, about 5 minutes.
Chill in refrigerator until completely cool.
Freeze in canister of ice cream maker according to manufacturer instructions.

Nutrition Facts : Calories 242.7 calories, Carbohydrate 35.6 g, Cholesterol 217 mg, Fat 8.5 g, Fiber 1.2 g, Protein 7 g, SaturatedFat 3.9 g, Sodium 57.4 mg, Sugar 33.5 g

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