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Pamela Salzman’s No-Churn Strawberry Gelato

I’m a huge sweets person so when Pamela shared she had a guilt-free gelato, I had to try it. And, it’s so easy! Even the most kitchen incompetent in the bunch can ace this recipe.

All you need is a food processor and a few simple ingredients. This gelato has the creamy texture of the classic Italian dessert but without all the sugar and cream. All you need is the sweetness of the berries and some healthy extras.

Scroll down to get the recipe from Pamela’s new cookbook Kitchen Matters:

photo credit: Erica Hampton Photography

photo credit: Erica Hampton Photography


Makes 1 quart


2 pounds strawberries, stems removed and cut into ½” pieces

3 Tablespoons freshly squeezed orange juice

½ – 2/3 cup granulated sugar or honey, or half honey/half sugar*

¼ cup whole unsweetened Greek yogurt or coconut yogurt


1. In a large bowl, toss the strawberries with the orange juice. Pour 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 the bowl of 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. This might take 4-5 minutes. 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. Store leftovers in a covered container in the freezer. It will freeze solid, so to achieve creamy consistency again you’ll have to thaw it for a few minutes and then break it up into pieces and re-blend in the food processor.




Stay tuned for more of Pamela’s recipes here on the blog over the next few weeks + make sure to order your copy of Kitchen Matters here. It hit shelves yesterday! 

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