Strawberry Banana Sugar-Free Gelato Recipe

Looking for an easy Strawberry Banana Sugar-free Gelato recipe? Learn how to make Strawberry Banana Sugar-free Gelato using healthy ingredients.

Submitted by pam165

Makes 16 servings

This recipe is from and is a great treat!! Definately better calories than ice cream!!

Recipe Ingredients for Strawberry Banana Sugar-free Gelato

2 cups skim milk
1/4 cup powdered skim milk
8 egg yolks
1 cup fat free half and half
1 cup mashed banana
2 cups frozen strawberries

Recipe Directions for Strawberry Banana Sugar-free Gelato

  1. Step 1 - Pre-Freeze your ice cream maker's gel container. Before you even think about making ice cream, you better get the gel container in the deep freeze and start it freezing up. Models vary, but generally, the recommend

  2. the length of time needed to freeze the unit is between 6 hours and 22 hours. It depends on how cold your freezer is. If you have the room, just leave your freezer bowl in the freezer at all times. That way, you can take it out any time for immediate use.

  3. To determine whether the bowl is completely frozen, just shake it. If you don't hear liquid moving, it's frozen! Before freezing the bowl, wash and dry the bowl, then place the freezer bowl in the back of your freezer where it is coldest. (Note: Your freezer should be set to 0F for most foods, including ice cream!)Crass commercial message: (Well, I warned you!) - I've tried many different types of ice cream makers over the past 25 years, and the Cuisinart ICE-30BC "Pure Indulgence" is the easiest, simplest, and neatest (as in not messy) ice cream / gelato / sorbet / frozen yogurt maker I've used. just pop the gel bowl in the freezer and, depending upon how cold your freezer is, within 6 to 12 hours, it's ready to make ice cream, without ice, salt or mess. It also has an opening in the top to add flavorings... or to sample as it freezes.. .YUM! Highly recommended! On the other hand, the Rival model is cheaper, but I haven't tried it. And if, for some demented reason, you actually want to hand crank for 25 minutes, the Donvier model offers that, um, "pleasure".

  4. Step 2 - Heat the milk, Splenda and powdered milk

  5. In a large pot ( 4 quarts or larger) with a heavy bottom (for even heat distribution), mix the fat-free milk, Splenda and powdered nonfat dry milk. Bring the mix to a low simmer over medium heat and stir to dissolve the Splenda, then turn the heat down and just keep it warm.

  6. Step 3 - Separate 8 egg yolks

  7. Separate the egg yolks from 8 large eggs.

  8. As noted in the ingredients, egg yolks are not fat free and do have 215 mg cholesterol per each egg yolk (so if this concerns you, you may want to try an egg substitute, like Egg Beaters or Better'N Eggs).

  9. Step 4 - Whip the egg yolks until thickened

  10. Put the egg yolks in a medium bowl and whisk until they are thickened (it only takes about 2 minutes. I use a hand mixer on low speed.

  11. Step 5 - Slowly add 1 cup of the hot milk mixture to the egg yolks

  12. While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended (a few seconds).

  13. Step 6 - Pour the egg yolk mix into the pot of hot milk

  14. Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy) and registers between 170F and 180F (check with an instant-read thermometer, like the ones with a probe).

  15. Step 7 - Add the light cream and vanilla and refrigerate. Stir in fat-free half-and-half and vanilla. Cover and pop into the refrigerator for at least 6 hours before continuing on to step 8. Overnight or even 24 to 48 hours is fine.

  16. Step 8 - Prepare the fruit

  17. Well, what kind of fat-free, sugar-free ice cream do you want? This is the time to decide! You can add almost any fruit you have! If you want vanilla, you already have it, just pop the mix into the maker. If you want chocolate ice cream, just add your favorite chocolate syrup, such as Hershey's or Nestle to the mixer in step 10 as it thickens! I still add the vanilla when I make chocolate - I think it makes a good combination, but you can leave it out, if you like

  18. For a fruit flavor, well, some fruit work better than others. You get best flavor if you puree the fruit first in your food processor or blender. So obviously, fruits like strawberries, raspberries, mangoes, figs and peaches are idea for this, while apples, coconuts and pomegranates might not be such a good choice.

  19. To prepare the fruit just prepare it as you would for eating, then blend it in your food processor or blender for a few minutes. Here are some tips:

  20. Peaches and nectarines: remove skins, pits and bruised areas

  21. Strawberries: remove the cap (the green parts)

  22. Raspberries: just wash them

  23. Blackberries: I like seedless, so I wash them and then run them through a Foley Food Mill to remove the seeds!

  24. Figs: Remove stems and bruises

  25. Mangoes: Peel, and cut the flesh off the stone.

  26. Step 9 - Mix the milk/cream mix with the fruit

  27. About 45 minutes before you want to serve the ice cream, stir the milk/cream mixture together with the pureed fruit. Stir it up well. Remove the freezer bowl and pour the milk/cream/fruit mixture from step 8 into the freezer bowl. Put the bowl in the cream maker.

  28. Step 10 - Fire up the ice cream maker!

  29. Turn the ice cream maker on and let the maker work until it is thickened, about 20 to 25 minutes.

  30. Now is the time to add the chocolate syrup, if you are making chocolate ice cream.

  31. You can tell when the ice cream is done, by simply checking the consistency through the opening on the top of the ice cream maker. You will also hear the motor straining, as the ice cream freezes. On some units, the directions with the maker tell you to let it work until the motor stalls and stops.

  32. When it is done, the ice cream should have a soft, creamy texture. If you want firmer, harder ice cream, transfer the ice cream to an airtight container and place it in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

  33. Step 11 - Enjoy!

  34. Hey, once it reaches the consistency you like, it's time to eat! That's it! You made great homemade fat-free, sugar-free ice cream!


Dairy, Fruits, Dessert, Sugar-Free

Nutrition Facts
Serving Size 82.3g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 5% Vitamin C 13%
Calcium 6% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • High in phosphorus
  • High in selenium
  • High in vitamin C
  •   Bad points
  • Very high in cholesterol
  • Very high in sugar
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