This cherry gelato with swirls and chunks of fresh, juicy cherries is the ultimate summer treat! Refreshing, elegant, and full of flavor.
This post contains affiliate links. Full disclosure is at the bottom of the article.
Is anything better than homemade gelato when it’s really hot out? For me, this Cherry Gelato, with its bright fruit ribbons swirling all through it, comes pretty close to perfection on a summer day. You take wonderfully ripe, sweet cherries, blend them into a super smooth gelato base, and then stripe that through with a punchy, concentrated cherry puree. That mix of cool creaminess and sharp fruit in every spoonful? It feels like pure luxury.
I find myself whipping up batches of this bright pink cherry gelato all through the warmer months–it’s become a staple in my house. It just feels a step up from regular ice cream, you know? Probably because that real cherry taste comes through so clearly.
This striking cherry gelato is brilliant when served after dinner for friends, but it’s also dangerously good just eaten straight from the container during a quiet moment on the weekend. Consider yourself warned!
Helpful Tips for Making Cherry Gelato
Use the Ripest Cherries You Can Find—or Pick Up a Bag of Frozen Ones
Plump cherries that feel soft to the touch are the juiciest and deliver the most aromatic flavor in this cherry gelato. Although this frozen treat is perfect for celebrating cherry season—early June to mid-August—you can also make this gelato with frozen cherries. Frozen fruits are packaged at their ripest, so you can be sure gelato produced with frozen cherries will be delicious. Bonus points: frozen cherries come pitted!
Invest in a Cherry Pitter
If you love cherries, you simply need a cherry pitter. Let’s all be honest here: pitting cherries is a pain. I should know—I’ve probably halved and pitted thousands of cherries in my time. It’s not that hard, but I succumbed to the lure of a cherry pitter a few years ago. The purchase was motivated by a hungry toddler and an impulsive desire for a shiny new kitchen gadget (because I deserve it! haha).
The Oxo cherry pitter had been on my Amazon wish list for years and let me tell you, it is worth every penny. Like all Oxo gadgets, it’s sturdy, comfortable to use, efficient, and easy to clean. And at about $15, it’s pretty affordable too. From the first cherry I pitted in less than a second, I haven’t looked back! Oxo did not sponsor me for telling you this. I’m just a huge fan and I promise you: if you’re as serious a cherry lover as I am, this gadget won’t gather dust at the back of your drawer.
About the Gelato Base Used in this Cherry Gelato Recipe
To make cherry gelato, I like to use a Sicilian-style gelato base, which uses cornstarch instead of egg yolks as a thickening agent. This is my favorite gelato base and I think its silky texture complements the juicy, fruity flavor of cherries perfectly. Learn all about Sicilian-style gelato.
If you prefer, you can also make this cherry gelato using my classic gelato base, which uses more egg yolks as a thickening agent. To make cherry gelato using my classic gelato base, make the custard as indicated and refrigerate overnight. Mix in cold cherry puree, strain, then churn as instructed in the recipe below.
Plan Ahead
As with all gelato flavors, you should start the cherry gelato-making process a day in advance. Both the cherry puree and the gelato base need to be refrigerated to cool completely before being combined and churned together. Gelato custard must be very cold before churning: this will produce the smoothest, silkiest texture.
Temper Cherry Gelato Before Serving
Always remember to bring this cherry gelato to room temperature 15 to 20 minutes before serving. That will not only make it easier to serve—gelato’s lower fat content means it freezes rock hard—but also soften it to a consistency closer to what you would enjoy at a gelati bar, waking up the flavors and giving it the luxurious texture that is so easy to fall in love with.
Additional Ressource: A Guide to Making Italian Ice Cream at Home
If you’ve never made gelato before, don’t miss my detailed guide to making Italian ice cream at home. The guide contains ALL the information and tips I’ve gathered through 20 years of gelato-making. You’ll learn what sets gelato apart from American-style ice cream, the difference between a classic gelato base and a Sicilian-style gelato base, why you do need an ice cream maker to make the best Italian ice cream, and get access all of my colorful gelato recipes in a single spot. Happy churning!
Video Masterclass
If you enjoy watching cooking classes, don’t miss my free gelato video masterclass! In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into various flavors, and all my secrets and tips to churn and serve outstanding gelato. You’ll even learn how to make dairy-free, vegan gelato! In short, it’s a comprehensive, colorful class that will quickly turn you into a gelato master. Watch Now!
For the cherry puree
- 2 cups pitted cherries, coarsely chopped
- ½ cup granulated sugar
- 2 tbsp freshly squeezed lemon juice (about ½ lemon)
To assemble
- ½ cup pitted cherries, diced
- 1 tbsp cherry liqueur (also called Cherry Heering) or kirsch (cherry brandy) (optional, helps keep gelato at a softer texture even when fully frozen)
For the gelato base: Make the gelato base of your choice, then strain it into an airtight container. Cool to room temperature, then refrigerate overnight. The gelato base must be very cold before churning: this will produce the smoothest, silkiest texture.
- To make the cherry puree: Place the cherries, granulated sugar, and lemon juice in a small saucepan and bring to a boil over medium heat. Lower the heat and simmer for 5 minutes, until the cherries are soft and the mixture has thickened. Puree using a stand blender, a stick blender, or a food processor. Transfer to an airtight container and refrigerate until completely cool.
- Measure out 1 cup (250 ml) cherry puree. (Keep remaining puree, if any, to add to smoothies or serve over cake.)Pour ½ cup (125 ml) of the cherry puree into the gelato ustard base and whisk to thoroughly combine. Transfer the cherry custard to the bowl of an ice cream maker. Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is icy but still soft.
To assemble the gelato: Spread a third of the frozen gelato over the bottom of an airtight container or a loaf pan. Drizzle a third of the remaining cherry puree, and sprinkle with a third of the diced cherries. Add another layer of gelato, then drizzle with another third of the cherry puree and a third of the diced cherries. Top with the remaining gelato, then drizzle the top with the remaining cherry puree and sprinkle with the remaining diced cherries.
- STORAGE: If you used a loaf pan, cover tightly with plastic wrap, or cover if you used a container. Freeze the cherry gelato until firm, at least 2 hours. Cherry gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won’t be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
SERVING: Always take cherry gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
- MAKE IT DAIRY FREE: When making the gelato base, substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
- MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
More Gelato Recipes
Browse through all my gelato recipes for inspiration! You’re sure to find a new favorite.
This site participates in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. If you click on an affiliate link, I may earn advertising or referral fees if you purchase through such links at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.
foodnouveau.com (Article Sourced Website)
#Cherry #Gelato