Blueberry gelato is a dreamy dessert perfect to cool you on a hot day. Think of your favorite summer fruit…now picture it as a cool, smooth dessert and you have a berry gelato recipe.
What is gelato?
Gelato is an Italian type of ice cream that is worth making at home. No, you may not achieve the exact texture or temperature in which tourists take delight but you will have a creamy bite and a fruit-filled spoonful of this special dessert.
Some ice cream recipes have eggs but this is a blueberry gelato recipe without eggs.
The ratio of heavy cream to whole milk is different than that of ice cream and the at-home ice cream machine adds more air than is traditional but don’t let that stop you from giving this recipe a try.
Our local ice cream shop has a freezer full of options for gelato. It’s my mission to try every one! They make their ice cream and gelato right there in the shop. I’d love to learn from them someday.
Try making berry gelato
I chose blueberries and just as easily could have used raspberries, strawberries, peaches, plums, or nearly any other summer fruit or berry.
Puree the fruit or berry first then cool it with the other ingredients before moving on to the ice cream machine.
Marvel at that berry gelato color! I can’t wait to hear what flavors you make this summer! Tag me on Instagram @abakershouse to share your gelato!
Here’s a recap of how to make a quick gelato recipe
- Puree the berries, sugar, and milk in the Vitamix.
- Pour in the heavy cream and lemon juice. Mix to combine.
- Process using your ice cream maker according to the manufacturer’s direction.
- Freeze for a few hours but let the gelato soften at room temperature before serving.
- 12 ounces of blueberries
- 3/4 cup sugar
- 2 cups whole milk (I used 2% milk instead)
- 1/2 cup heavy cream
- 1 teaspoon fresh lemon juice
- Puree the blueberries, sugar and milk in a high speed blender until smooth. If you do not have a Vitamix or Blendtec, I would suggest that you strain the puree to remove any bits of the blueberry left in the mixture.
- Pour in the heavy cream and lemon juice, pulse to combine. Refrigerate overnight.
- Process according to your ice cream machine's directions, about 15-18 minutes. Freeze for 3-5 hours. You may need to warm the gelato slightly before serving. Sit it on the counter for 10 minutes so it softens or else you will miss its creamy texture.
Note: this recipe was adapted directly from a strawberry gelato recipe on Food Network.
Serving Size:1 cup
Amount Per Serving: Calories: 200Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 25mgSodium: 45mgCarbohydrates: 30gFiber: 1gSugar: 28gProtein: 4g
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Looking for more frozen delights? Try one of these recipes!
Kitchen Tools used in this Recipe:
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Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.