- V
- GF
- NS
- DF
- View Recipe Key
Cherry Gelato
Cherry Gelato
This cherry gelato is smooth, fruity, and rippled with juicy cherry puree and diced cherries. Make it with fresh summer cherries or frozen cherries year-round.
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 smooth gelato base, and then layer in a punchy, concentrated cherry puree. The result is cool, creamy, fruity, and full of real cherry flavor.
I find myself whipping up batches of this bright pink cherry gelato all through the warmer months. It has the lush texture of homemade gelato, but the cherry flavor stays clear and vivid thanks to the puree and diced fruit folded through the base.
This striking cherry gelato is brilliant when served after dinner for friends, but it’s also dangerously good straight from the container during a quiet moment on the weekend. Consider yourself warned!
Quick Summary (TL;DR)
My cherry gelato is made with a silky Sicilian-style gelato base and a concentrated cherry puree. Some of the puree is whisked into the base, while the rest is layered through the churned gelato with diced cherries for a ripple effect.
Because this is an Italian-style gelato, the texture is denser and silkier than regular ice cream, with the cherry flavor staying front and center.
You can make this cherry gelato recipe with fresh cherries in season or frozen cherries year-round. Frozen cherries are especially convenient because they are usually already pitted.
Why you’ll love it:
- Made with fresh or frozen cherries
- Uses a Sicilian-style gelato base for a smooth texture
- Layered with cherry puree and diced cherries
- Includes optional cherry liqueur or kirsch for softer texture
- Can be adapted with a dairy-free or vegan gelato base
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!
For the best flavor, use sweet cherries, black cherries, or frozen pitted cherries. I don’t recommend bright red maraschino cherries here: they’re too sweet and artificial-tasting for this cherry gelato recipe.
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 milk, heavy cream, sugar, and cornstarch as the main thickening agent. This is my favorite base for Italian-style gelato, and I think its silky texture complements the juicy, fruity flavor of cherries perfectly.
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.
How to Serve Cherry Gelato
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 gelato bar, waking up the flavors and giving it the luxurious texture that is so easy to fall in love with.
FAQ
What is cherry gelato?
Cherry gelato is an Italian-style frozen dessert made with cherries, milk, cream, and sugar. Compared with cherry ice cream, gelato is usually denser and silkier, with a more direct fruit flavor.
Can I use frozen cherries to make cherry gelato?
Yes. Frozen cherries work beautifully in this cherry gelato recipe and make it easy to prepare year-round. They are usually picked ripe and often come already pitted, which saves time.
What kind of cherries should I use?
Sweet cherries work best here, especially dark red or black cherries with deep flavor. Sour cherries or Amarena cherries can also be used, but they will give the gelato a tangier, more intense cherry flavor.
Can I use Amarena or Luxardo cherries?
Yes, but the result will be different. Amarena cherries or Luxardo cherries are preserved in syrup, so they bring a deeper, sweeter, more intense cherry flavor than fresh cherries. They can be delicious in cherry gelato, but I’d use them as a ripple or topping rather than replacing all the fresh or frozen cherries in the puree.
Do I need to strain the cherry puree?
No. Unlike raspberries, cherries do not have tiny seeds, so straining is not usually necessary. Puree the cooked cherries until smooth before mixing part of the puree into the gelato base.
Why add cherry liqueur or kirsch?
A small amount of alcohol, such as cherry liqueur or kirsch, helps keep the gelato a little softer once frozen. It also deepens the cherry flavor. The liqueur is optional, so you can skip it if you prefer.
Can I make this cherry gelato dairy-free or vegan?
Yes. Use my dairy-free or vegan gelato base, then prepare the cherry puree as written. Do not use the classic gelato base if you want the recipe to be vegan.
How long does cherry gelato keep?
Cherry gelato is at its creamiest within the first two weeks. It will still be edible for up to two months, but ice crystals will gradually form, especially if stored in a regular refrigerator freezer.
What should I serve with cherry gelato?
Serve cherry gelato on its own, with fresh cherries, dark chocolate shavings, or chopped pistachios. It’s especially good alongside dark chocolate gelato or pistachio gelato for a spumoni-inspired pairing. For something buttery on the side, try classic French financiers or classic madeleines.
Additional Resource: 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!
Watch My Video Masterclass
Want to dive deeper into homemade gelato before you start? My Gelato Video Masterclass walks you through the essential techniques behind every great batch, from choosing the right base to churning, freezing, and serving gelato at its creamiest. Watch it first to better understand the method, then use the recipe below to make this pistachio version with confidence.
More Gelato Recipes
Once you’ve made pistachio gelato from scratch, try another homemade gelato recipe. All my gelato recipes use the same core techniques, so each batch helps you get more comfortable with texture, churning, and serving.
Cherry Gelato Recipe
Ingredients
For the gelato base
- 1 batch Sicilian-Style Gelato Base (preferred) or Classic Gelato Base (omit the vanilla bean)
For the cherry puree
- 2 cups pitted cherries, coarsely chopped
- ½ cup granulated sugar
- 2 tbsp freshly squeezed lemon juice (about ½ lemon)
- 1 tbsp cherry liqueur (also called Cherry Heering) or kirsch (cherry brandy) (optional, helps keep gelato at a softer texture even when fully frozen)
To assemble
- ½ cup pitted cherries, diced
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.
- 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. Mix in the liqueur, if using. 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 custard 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. If you used a freezer-safe container, cover with the lid. 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: Use the dairy-free version of my Sicilian-style gelato base, then prepare the cherry puree as written.
- MAKE IT VEGAN: Use the vegan version of my Sicilian-style gelato base, then prepare the cherry puree as written. Do not use the classic gelato base if making this recipe vegan, as it contains eggs.
Video
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
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.
Author: Marie Asselin
Oh I am in Heaven! Cherry, Dark Chocolate, and Pistachio Gelato recipes all in one place…
This can only mean one thing…Spumoni coming up as soon as I can assemble every thing and clean out the freezer.
I have been craving Spumoni for many, many years, and now with the new ice cream machine with the compressor that was delivered, and your recipes, I am going to have it this summer!
Thank you!
Oh, I love this plan! A homemade spumoni project sounds like the best possible reason to clear out the freezer. Cherry, dark chocolate, and pistachio together are such a classic combination. I’m thrilled the recipes are inspiring your new ice cream machine adventures—hope this summer is full of amazing gelato! Please report back!
Im half way through the recipe. So far so good but I have read the recipe 4 times and and can’t figure how the liquor is used ? Is it mixed in chopped cherries or sprinkled on layers? I can’t find it mentioned except in the ingredients
Hi Jim, thanks for flagging this—you’re not missing anything. You spotted a mistake: the liqueur was listed in the “to assemble” section, but should have been located in the “cherry puree” section. I’ve now corrected the post and moved the liqueur to the correct spot in the instructions. It’s meant to be mixed into the fruit puree after cooking the cherries. I really appreciate you taking the time to point it out!
Recipe looks really nice, but I’m a bit confused by the measurements in the cherry puree. The US measurements has 2 cups cherries to 1/2 cup sugar, which is a forth, but the metric has 300g cherries to 100g sugar, which is a third. It also states to have 1 cup (250 ml) puree in the finished ice cream, but 1 cup = 236 ml. Could you specify the intended ratio? I don’t wanna get it wrong.
Hi Matt! The volume-based US measurements and the weight-based metric measurements naturally look different, but they produce the same end result. In other words, 2 cups of cherries is roughly the same amount as 300 g, and ½ cup of sugar is about 100 g—so even though the ratios appear different, you end up with the same flavor and consistency.
As for the cup equivalent, I’m in Canada and over here, 1 cup liquid is considered to equal 250 ml. But you’re right that in the US, the precise equivalent is 236 ml (often rounded up to 240 ml). In any case, rest assured that you can’t go wrong by adding 10 ml more or less puree in the ice cream. The result will be delicious all the same! I hope this helps!
I am confused because all recipes state that the yield is “2 quarts” of gelato. However, the Sicilian gelato base uses only about 3 cups of liquid, while the fruit gelati use the base plus 2 cups of fruit puree for a total of about 5 cups of liquid. My experience with the ice cream maker is that the volume expands by about 1/3 when freezing, but even so, neither one of these recipes would make 2 quarts of gelato. By my estimate, the vanilla gelato base would make about 1 quart, and the fruit gelato would make about 1.5 quarts. Can I adjust the recipes to yield equal volumes of vanilla and fruit gelato?
Hello Rob! Thanks for your comment. The 1 qt yield was a typo, the recipe indeed should say 1 1/2 qt (I just fixed it). Even so, as you say, liquids expand once frozen so the yield is an approximation.
You can absolutely adjust the recipes to combine equal volumes of gelato base and fruit puree! The cherry flavor will simply be more intense. You can’t go wrong!
This cherry gelato looks amazing! I actually live in a cherry growing area in Italy and when they’re in season I pick cherries from the trees near my house! I’m always looking for ways to use them and this gelato recipe is calling my name. Bookmarking for next cherry season!
Lucky you!! This gelato will be a delightful way to make the most of those juicy sweet seasonal cherries.
This looks absolutely gorgeous! What a scrumptious frozen treat. The swirls are so beautiful too…I need to make this before the season is over :)
Such a wonderful authentic flavor!! I loved every bite of it! So worth the time it takes to make it!!
It’s a deliciously rewarding summer treat!!
This cherry gelato was perfect! We LOVED the flavor and it was so easy, too! Thanks!
Happy you loved it Erin!
Gelato class, check! Now I am going to try this mouthwatering recipe – I have fresh and frozen cherries for the win ;)
All set and ready to go then! Let me know how you liked it :)
I absolutely love any ice cream that contains cherries and this gelato is amazing!! I came out perfect and did not last long ;-)
So happy you enjoyed this colorful gelato LaKita, it’s one of my favorites!