Very Cherry and Blueberry Cheesecake Gelatos
I love gelato and making new and fun flavors simply comes down to what you have on hand. This week its Blueberry Cheesecake gelato, and Very Cherry gelato!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: Italian
Servings: 12
Calories: 189kcal
Very Cherry Gelato
- 2 ½ cups fresh or frozen sweet cherries pitted (reserve ½ cup and cut into quarters),
- ¾ cup granulated sugar
- 2 cups whole milk
- 2 tablespoons freshly squeezed lemon juice
Blueberry Cheesecake Gelato
- 2 cups fresh or frozen blueberries
- ½ cup sugar
- 1 ½ cups whole milk
- 8 oz cream cheese
Very Cherry Gelato
Remove the stems from the cherries and rinse in cold water, pit cherries.
Place 2 cups (260 gm) of the cherries, lemon juice and the sugar in a food processor and process until liquefied.
Add the milk and run the food processor until the mixture is smooth.
add in the remainder of the cut up cherries and Pour the mixture into an ice cream maker and freeze following the manufacturer’s instructions.
Blueberry Cheesecake Gelato
remove any spoiled blueberries and rinse in cold water.
Place the blueberries and the sugar in a food processor and process until <g class="gr_ gr_66 gr-alert gr_spell gr_run_anim ContextualSpelling" id="66" data-gr-id="66">liquified</g>.
Add the cream cheese and run the food processor until all the mixture is fairly smooth.
Add the milk to the food processor and continue to mix until well blended.
Pour the mixture into an ice cream maker and freeze following the manufacturer’s instructions.
if you would like the gelato to be richer, substitute ½ cup (120 gm) of heavy cream for ½ cup (120 gm) of the milk.
This will work in a gelato maker or an ice cream maker
Calories: 189kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 92mg | Potassium: 120mg | Sugar: 25g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg