Lemon & Strawberry Gelato

The perfect summer ice cream - zesty and fresh; great to cool down on those hot days, or as a delicious dessert.

Recipe courtesy of Waitrose. Makes 2 litres. Quick and easy to prepare, but please note it will need overnight freezing.



  • 400g fresh strawberries, hulled and quartered
  • 40g icing sugar
  • Finely grated zest and juice of 1 lemon
  • 600ml double cream
  • 250g tub Galbani Mascarpone
  • 325g jar Waitrose 1 Lemon Curd
  1. Roughly mash the strawberries with a fork then stir in the icing sugar, lemon zest and juice, and set aside.
  2. Whisk the cream until it forms soft peaks. In a separate bowl beat together the mascarpone and lemon curd until smooth, then stir into the cream.
  3. Spread ¹/³ of the mascarpone mixture in the base of a 2-litre freezer-proof container. Spoon over half the strawberries, then ripple the mixture together using a spoon. Repeat to make another layer, finishing with the mascarpone mixture. Freeze overnight until firm.
  4. Remove the gelato from the freezer 30 minutes before serving.
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