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FODMAP IT! Strawberry Sherbet

Strawberry Sherbet

Strawberry Sherbet from Hello, My Name is Ice Cream by Dana Cree. We put it through our FODMAP IT! process and now you can enjoy it at home.

Low FODMAP Serving Size Info: Makes about 1 quart (960 ml to 1.4 L); serving size 3/4 cup (180 ml)

Course: Dessert
Cuisine: American
Prep Time: 4 hours 10 minutes
Cook Time: 45 minutes
Total Time: 4 hours 55 minutes
Makes: 6 servings
Calories: 256 kcal
Author: Dana Cree


Strawberry Purée:


  • 1 1/4 cups (250 g) Strawberry Purée, 25%
  • 1/2 cup (100 g) Buttermilk, 10% (see headnote)
  • 1/2 teaspoon (3 g) Malic or citric acid, optional, or lemon juice to taste
  • 1 1/2 cups (300 g) Milk, 30% (see headnote)
  • 1/2 cup (100 g) Cream, 10%
  • 3/4 cup (150 g) Sugar, 15%
  • 1/2 cup (100 g) Glucose, 10% (see headnote)
  • Texture agent of your choice, see below; see headnote


  • 1 teaspoon (3 g) Best texture: Commercial stabilizer, mixed with the sugar before it is added to the dairy.
  • 1/4 teaspoon (1 g)  Least icy: Guar or xanthan gum, whirled in a blender with the sherbet base after it is chilled in the ice bath.
  • 2 teaspoons (5 g) Easiest to use: Tapioca starch, mixed with 20g | 2 tablespoons of cold water, whisked into the dairy after it is finished cooking.
  • 1 tablespoon (10 g) plus 1 teaspoon Most accessible: Cornstarch, mixed with 20g | 2 tablespoons of cold water, whisked into the simmering dairy, then cooked for 1 minute.


  1. For the Purée: Prep and freeze. For strawberries, cut off the hulls or leaves and rinse the berries in cold water. Drain and slice the berries in half, or, if very large, in quarters. Put the strawberries on a sheet pan and place in the freezer. Freeze for 4 hours, until completely solid, then remove and place in a blender.

  2. Thaw and blend. Let the fruit thaw in the blender for 30 to 45 minutes, until 75 percent thawed. (If you don’t wish to wait, skip the freezing step and blend the raw fruit; but this freeze-thaw technique breaks open the berries’ cells for more intense flavor.) Blend the berries on medium speed until they start to break down, then increase the speed to high and liquefy them. Stop the blender to press the fruit to the bottom of the blender, if necessary.
  3. Strain and store.

    When the puree is smooth, pass it through a fine-mesh sieve to catch as many seeds as possible. Store the puree in an airtight container in the refrigerator for 1 week, or in the freezer for 3 months. Measure out 1 1/4 cups (250 g) to be used in this recipe.

  4. Whisk together the 1 1/4 cups (250 g) strawberry purée, buttermilk and malic acid in a small bowl. Set in the refrigerator.

  5. Boil The Dairy: Place the milk, cream, sugar and glucose in a medium heavy-bottomed saucepan over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching. When the dairy comes to a full rolling boil, redue the heat to a low simmer for 2 minutes. Remove the por from the heat. (This is your sherbet base).

  6. Chill. Immediately pour the sherbet base into a shallow metal or glass bowl. Working quickly, fill a large bowl two-thirds of the way with very icy ice water. Nest the hot bowl into this ice bath, stirring occasionally until it cools down. (Ed. Note: we take this to mean that Dana wants you to combine all of the recipe ingredients except the strawberry purée).
  7. Mix the base with the strawberry mixture. When the base is cool to the touch (50°F/10°C or below), remove the bowl from the ice bath. Add the strawberry mixture to the base, whisking until evenly combined.
  8. Strain. Strain the sherbet through a fine-mesh sieve to remove the particles of strawberry that may remain intact. (This step is optional, but will help ensure the smoothest sherbet possible.)
  9. Cure.

    Transfer the sherbet base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)

  10. Churn. When you are ready to churn your sherbet, place it into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. The sherbet is finished churning when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
  11. Harden. To freeze your sherbet in the American hard-pack style, immediately transfer your finished sherbet to a container with an airtight lid. Press plastic wrap on the surface of the sherbet to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your sherbet immediately; the texture will be similar to soft-serve.



  • This strawberry ice cream depend on the quality of your berries. They should be deep red in color and very sweet and juicy. Taste before you buy!
Nutrition Facts
Strawberry Sherbet
Amount Per Serving
Calories 256 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Cholesterol 2mg1%
Sodium 21mg1%
Potassium 142mg4%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 35g39%
Protein 4g8%
Vitamin A 40IU1%
Vitamin C 44.5mg54%
Calcium 35mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.