Mibba Eats: Sicilian Strawberry Ice Cream

It doesn’t always have to be summertime to enjoy a frozen treat; though there might be some mild suffering if you’re to eat it in the middle of winter, it can be worth it. However, name a more iconic duo than hot weather and frozen desserts such as ice cream, sherbet or gelato.

With summer actually around the corner now these delicacies are becoming a craving to some, but most don’t think to make it themselves. With this classic Sicilian recipe, you can indulge yourself in a delicious strawberry ice cream that you won’t be able to find in stores. In Italian, this recipe is called Spumone di Fragole, and in the great hierarchy of Italian ice cream, the spumone sits somewhere between the gelato and the semifreddo.


  • 1lb strawberries, rinsed and hulled
  • 5 tbsp fresh ricotta or thick heavy cream (for a much richer finish)
  • Freshly squeezed lemon juice of 1/2 lemon or 1 tbsp of bottled lemon juice
  • 2 cups whipping cream
  • 1 1/4 cups confectioners' sugar
  • 12 large strawberries, sliced


  1. Push the strawberries through a sieve or give them a whiz in a food processor to make a puree.
  2. Mix in the ricotta or thick cream; then add the lemon juice, stirring quickly to prevent curdling.
  3. Beat the whipping cream until stiff, and then gently sift the confectioners’ sugar over, folding it in very gradually and carefully.
  4. Fold the sweetened cream into the strawberry puree.
  5. Finally, fold the strawberries in.
  6. Pour the mixture into a plastic freeze-proof container with a lid and freeze for about 2 hours, stirring 2 or 3 times during the freezing process to prevent any substantial ice crystals from forming. *
  7. Serve.

* Note: The slightly gritty texture of this dessert is correct and typical of a spumone, so don’t worry if you end up with a few small crystals.

To Serve (Optional)

  • Extra strawberries
  • Fresh mint leaves
  • Strawberry-flavored liqueur or reduced balsamic vinegar
  1. To serve with friends or family, take the spumone out of the refrigerator and leave to stand for up to 15 to soften.
  2. Dip the mold into boiling hot water for 10 seconds, then invert onto a platter.
  3. Remove the mold and cut into 6 slices.
  4. Place each slice on a plate with a few strawberries, a sprig of mint leaves, and a drizzle of strawberry liqueur or reduced balsamic vinegar.
  5. Serve immediately.

Special thanks to Audrey T and exploding boy. for editing!

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