Ninja Creami Cherry Gelato

Making gelato at home is a little slice of magic, isn’t it? Especially when it’s creamy, fruity, and downright irresistible like this Ninja Creami Cherry Gelato.

Inspired by authentic Italian gelato, this recipe blends a velvety custard base with the natural sweetness of juicy black cherries. It’s rich but not too heavy, perfectly balancing creaminess with fruity freshness. Ready to whip up a dessert that’s as fun to make as it is to eat? Let’s dive in!

Quick Recipe Info

How Long It Takes:

About 40 minutes of hands-on work. Then pop it in the freezer for 24 hours. Yes, it’s a bit of a wait—but trust me, the creamy payoff is SO worth it.

Serves:

Makes one pint—enough for 2–4 people, depending on how much you’re willing to share. Hosting a party? Just double (or triple!) the ingredients.

How Hard Is It?

I’d call it moderate. The steps are simple, but you’ll need to keep an eye on things like tempering eggs and getting the custard just right.

What You’ll Need:

• A Ninja Creami machine (or an ice cream maker in a pinch).
• Basic kitchen tools: saucepan, whisk, thermometer, and a bowl.

Ingredients:

For the Gelato Base:

• 8 fl oz heavy cream – makes it rich and luscious.
• 3 fl oz whole milk – balances things out.
• 4 egg yolks – they thicken everything up naturally.
• 1 tablespoon light corn syrup – keeps it nice and smooth.
• 5 tablespoons sugar – just the right amount of sweetness.
• 1 teaspoon almond extract – adds a nutty, aromatic kick.

Mix-Ins:

• 1 cup black cherries (frozen or fresh, quartered). Fresh cherries in summer? Amazing. Frozen works just as well.

Optional:

• 1–2 tablespoons milk (for adjusting texture when spinning).

Pro Tip: Avoid canned cherry pie filling. It’s too sugary and messes up the texture. Fresh or thawed frozen cherries work best!

Let’s Make It

Step 1: Cook the Custard Base

Combine heavy cream, milk, corn syrup, and sugar in a saucepan. Heat on medium, whisking constantly, until it gets a little foamy. Don’t boil it! You’re looking for smooth, even heating.

Step 2: Temper Those Egg Yolks

Whisk the egg yolks in a bowl. Slowly add a few spoonfuls of that warm milk mixture into the yolks while whisking. (This keeps them from scrambling!)

Step 3: Thicken It Up

Pour the yolk mixture back into the saucepan. Cook on low, stirring constantly, until it thickens up. You want it to coat the back of a spoon. Use a thermometer and stop at 165°F.

Step 4: Add Flavor

Stir in almond extract. It smells heavenly, trust me. Then let the base cool completely. This part is key for that smooth gelato texture.

Step 5: Freeze

Pour the cooled base into your Ninja Creami pint container. Seal it up tight and freeze for at least 24 hours.

Step 6: Process and Enjoy

Take the pint out of the freezer and pop it into your Ninja Creami. Select the “Gelato” setting.

Once processed, make a little well in the middle of the gelato and add your quartered cherries.

Run the “Mix-In” mode, and voilà—perfectly swirled cherry gelato!

Tips, Customizations & Ideas

Want to Switch It Up?

• Dairy-Free: Swap the cream and milk with full-fat coconut milk.
• Sugar-Free: Use your favorite alternative sweetener (like erythritol). Adjust to taste.
• Seasonal Twist: Don’t have cherries? Try peaches or strawberries during their peak!

Feeling Fancy?

Top with a drizzle of dark chocolate or sprinkle on toasted almonds for extra flair.

Storing Leftovers:

Keep it in the Ninja Creami pint with a tight lid. It’ll stay fresh in the freezer for weeks. Too firm after a few days? Let it sit for 10–15 minutes at room temp before scooping. Or re-spin it with a splash of milk for that just-made texture.

Making this gelato isn’t just about the dessert—it’s about the experience. Whether you’re serving it to friends or treating yourself on a hot summer day, this cherry gelato delivers every time. So grab your Ninja Creami and get scooping. Who needs a trip to Italy when you’ve got this?

Enjoy every bite!

Let me know if there’s anything else you’d like me to tweak!

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