Sarah’s Story:

This gelato happened on a hot day with a bowl of overripe peaches and no ice cream in the freezer. I blended them up with a little coconut cream and froze it — and oh my goodness, it was silky, sweet, and so fresh. Now we make versions of this all summer long with whatever fruit’s in season: mango, strawberries, or even melon. It’s become our “better than store-bought” go-to.

🍓🍑 Fresh Fruit Gelato Recipe

Ingredients:

• 3 cups fresh fruit (like mango, peach, strawberry, or mixed berries) — peeled/chopped

• ¾ cup full-fat coconut milk or Greek yogurt

• 2–3 tbsp maple syrup or honey (to taste)

• 1 tsp vanilla extract

• Juice of ½ lemon

• Pinch of sea salt

👩‍🍳 Instructions:

1. Prep your fruit:
   If using fresh fruit, chop and freeze it in advance. Frozen fruit works great too.

2. Blend everything:
   Add frozen fruit, coconut milk/yogurt, sweetener, lemon juice, vanilla, and salt to a high-speed blender. Blend until smooth and creamy.

3. Serve or freeze:
   Serve immediately for a soft-serve texture, or freeze in a container for 2–3 hours for scoopable gelato.

4. Scoop & enjoy:
   Garnish with fresh fruit, mint, or a drizzle of honey.

💡 Tips:

• Use very ripe fruit for the best flavor and natural sweetness.

• Add 1 tbsp nut butter for a creamy twist!

• Works great with banana + berries for a “nice cream” texture.

🥣 Nutrition (per serving, based on 6 servings):

• Calories: ~110

• Protein: 1g

• Carbs: 18g

• Sugars: 13g

• Fat: 5g

• Fiber: 2g