This breathtakingly beautiful blueberry gelato is a silky-smooth treat that highlights the intense taste of the bright blue late-summer berry!

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The first time I traveled to Rome, the thing I was most excited about tasting was gelato. I’d heard so much about it and was extremely curious to finally understand what the fuss was about. I made sure to go to a renowned gelateria for my first taste: I wanted the experience to be the barometer for my future gelato tasting and making endeavors. The array of flavors was astounding: I was paralyzed! Yet I had to pick flavors NOW—the line was long and the woman serving the gelato was looking at me sharply.

If you’ve ever been to Italy, you know you can’t linger when placing an order, whether it’s at the coffeeshop, the bakery, or the gelateria. You make up your mind before you enter the shop, then you order with confidence. But I hadn’t received that memo before I went to Rome, and now I was being scolded by the gelato lady, who was threatening to move on to the next customers—so I looked at the two flavors that were in front of me and blurted “Fragola e mirtilli!” Strawberry and blueberry gelati it would be.

Of course, I fell in love with gelato right then and there—and the rest is history. Seven years later, I’ve churned countless batches of gelato at home, written extensively about gelato making, and even filmed a video class about it. When I make gelato at home I like to alternate between family favorites and new flavors, but making blueberry gelato has become an annual late-summer tradition. I’ve made a habit of always using wild blueberries, which are available this time of year, because their concentrated color and flavor translates wonderfully in gelato.

Helpful Tips for Making Blueberry Gelato

Use fresh or frozen blueberries—whichever you have on hand

You can use whichever blueberry variety you can get your hands on—even frozen ones. I have to say the intensity of the flavor in this gelato is especially stunning if you use wild blueberries: their petite size delivers an incredible aroma and a bright purple color to the frozen treat.

If you start with frozen fruit, you’ll need to let them macerate for longer at room temperature so they thaw completely, absorb that sugar, and release their juice. You may also have to simmer the fruit longer to make sure any excess water evaporates and you’re left with a flavorful, concentrated puree.

Plan ahead

As with all gelato flavors, you should start the blueberry gelato-making process a day in advance. Both the blueberry 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.

Bring Gelato Back to Room Temp Before Serving

Always remember to bring 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.

HOW TO MAKE GELATO VIDEO CLASS

Never made gelato before? Curious about what makes gelato different from ice cream? Check out my detailed video class: How to Make Gelato: Tips and Recipes to Make the Delightful Italian Frozen Treat. In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into a variety of flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master. Watch Now!

More Delicious Homemade Gelato Recipes

Love gelato? Then you need to give these irresistibly fruity, homemade gelato recipes a try.

• Basil and Strawberry Gelato
• Cherry Ripple Gelato
• Rhubarb Gelato

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Blueberry Gelato

This breathtakingly beautiful blueberry gelato is a silky-smooth treat that highlights the intense taste of the bright blue late-summer berry!

Prep Time:20 mins

Cook Time:15 mins

Cooling + Freezing Time:4 hrs

Servings 1 quart (4 cups/1L)

Author Marie Asselin

Ingredients

US Customary / Metric

For the Gelato Base

• 1 batch Sicilian-Style Gelato Base (preferred) or Classic Gelato Base

For the Blueberry Puree

• 3 cups fresh or frozen regular or wild blueberries
• ¼ cup maple syrup, honey, cane sugar, or granulated sugar
• 2 tbsp freshly squeezed lemon juice (about ½ lemon)

Instructions

• 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.
• For the blueberry puree: Place the fruits in a large bowl, then add the sugar or your choice and the lemon juice. Mix to coat the fruits thoroughly. Let rest at room temperature for 15 to 30 minutes. If the blueberries you’re using are frozen, let rest for 45 to 60 minutes to give the fruits time to thaw completely.
• Transfer the macerated blueberries to a saucepan. Place over medium-high heat and bring to a boil. Lower the heat and simmer until the blueberries have broken down and the syrup has thickened, 8 to 10 minutes. If the blueberries you used were frozen, the simmering time could take up to 15 minutes before excess water evaporates and the mixture thickens. Remove from the heat and let cool to room temperature. Transfer to an airtight container and refrigerate at least 2 hours or overnight.
• Transfer the blueberry mixture to a blender and mix until you get a fine puree consistency (you can also use a stick blender to do this). Measure out 2 cups (500 ml) of blueberry puree for the gelato (save the remaining puree, if any, to spoon over the churned gelato as a coulis, or add to a smoothie.)
• To churn the blueberry gelato: Whisk the blueberry puree into the cold gelato base. Pour into the bowl of an ice cream maker and churn according to the manufacturer's instructions. Stop the machine when the gelato is icy but still soft.
• STORAGE: Transfer the blueberry gelato to an airtight container and freeze until firm, about two hours.

  Blueberry 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 blueberry 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.

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