Kids in the Kitchen: Farm-Fresh Strawberry Gelato, Two Ways

For the next few weeks, Kids in the Kitchen is changing just a bit. Rather than discussing with the kids what they want to make days beforehand, we are instead visiting the farmers market on Saturday mornings for inspiration. This is all part of my hope that they’ll choose something fresh, healthy, and delicious to incorporate in their meal. We’re entering peak growing season, and they have so much to choose from that we figured it would be great fun! Brittany and I walked the farmers market this morning, and once she laid eyes on some Texas-grown strawberries, it was love. We discussed what we could make with the strawberries, and I threw out some suggestions. Ice cream was the decision, and so we bought two baskets (about a pound and a half) and went home.

Since I am now following a dairy-free diet, (something that is new to the kids) Brittany thought it was a good idea to make a bit of “special” ice cream dairy-free, so I could have a bit. (What a sweetheart!) So we made two batches – one full batch of strawberry gelato (I opted not to fuss with eggs and the making of a custard), and one half batch of vegan, gluten-free, dairy-free strawberry gelato. They were extremely simple to make, and emerged from the freezer creamy, pink, and full of sweet strawberry refreshment. It was a perfect compliment to the near-100 degree day.

Strawberry Gelato

12 oz fresh strawberries, hulls removed

1 1/2 c heavy cream

1 c milk

3/4 c white sugar (can substitute agave nectar if desired, just use a bit less – like 1/2 cup)

1 t vanilla extract

1 t fresh lemon juice

Place all of the ingredients in a blender and process until no large strawberry chunks remain. Pour into the bowl of an ice cream maker and process according to the directions on the ice cream maker. Freeze for 3-4 hours or until firm.

Vegan, Gluten-Free, Dairy-Free Strawberry Gelato

6 oz strawberries, hulls removed

1 1/4 c coconut milk

1/3 c white sugar (or substitute agave nectar – use slightly less than 1/4 cup)

1/2 t vanilla extract

1/2 t fresh lemon juice

Place all of the ingredients in a blender and process until no large strawberry chunks remain. Pour into the bowl of an ice cream maker and process according to the directions on the ice cream maker. Freeze for 3-4 hours or until firm.

Comments

  1. says

    This is such a pretty ice cream. I had great success with dairy-free ice cream lately, using coconut milk and imagine it would work really well with strawberries.

  2. says

    Ohhh. thank God you shared this, I really need ice cream these days, great and easy recipe thank you so much :)
    Can I use cream instead of heavy cream? and what about whipping cream powder can I use it?

  3. says

    Lovely. No strawberries here but like you I hate fussing with custard bases. Does the coconut milk in the vegan one impart much of a coconut flavour? Here in the Caribbean we use arrowroot or cornstarch as a thickener which I prefer

  4. says

    Gorgeous, Alta! It’s so easy to make the dairy-free ice cream. I actually prefer it to the taste of the dairy ice creams now. And, I love the way you are teaching your children to create based on what’s available! :-)

    Shirley

  5. says

    My niece has an ice cream maker and now one of my kids is begging for one. I had given up the idea when I went dairy free, but I’m realizing I don’t have to. Store bought sorbet is expensive too. It would be much better to make my own. I’ll try your vegan version when we one. It looks delicious!

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