Bursting with fresh fruit and juicy fruit puree, this cherry ripple gelato is the best treat to enjoy on a hot summer day.
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This is my favorite way of making gelato this time of year. This cherry ripple gelato is bursting with fresh fruit and juicy fruit puree, making it an elegant dessert–and the best treat to enjoy on a hot summer day.
Plump cherries that feel soft to the touch are the juiciest and deliver the most aromatic flavor in this cherry ripple 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 generally packaged at their ripest, so you can be sure gelato produced with frozen cherries will be delicious. Bonus points: frozen cherries come pitted!
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 a few years ago, I succumbed to the lure of a cherry pitter. The purchase was motivated by both a hungry toddler and an impulsive want 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 was 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! I promise 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.
As with all gelato flavors, you should start the cherry ripple 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.
Always remember to bring this cherry ripple 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.
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!
Love gelato? Then you need to give these irresistibly fruity, homemade gelato recipes a try.
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