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Cherry Gelato
Cherry Gelato
This cherry gelato with swirls and chunks of fresh, juicy cherries is the ultimate summer treat! Refreshing, elegant, and full of flavor.
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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!
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 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 VEGAN: Get my recipe and instructions for making vegan gelato.
Video
Did you make this?
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More Gelato Recipes
Browse through all my gelato recipes for inspiration! You’re sure to find a new favorite.
- Dark Chocolate
- Milk Chocolate and Hazelnut
- Pistachio
- Orange Almond
- Coffee
- Lemon
- Maple
- Blueberry
- Raspberry Rose
- White Chocolate and Strawberry
- Fresh Peach
- Mango and Passion Fruit
- Rhubarb
- Sweet Corn
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Author: Marie Asselin
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!
My family prefers gelato to ice cream and they adored this cherry ripple version so much, they ate the entire batch in one weekend. I’ll be making more next weekend, but this time doubling the recipe, LOL!
It’s more work when a dessert disappears so quickly, but always a good sign! Keep churning Marta!