Blueberry Blackberry Gelato

Blueberry Blackberry Gelato is a deliciously flavored, not-too-sweet, creamy frozen treat with amazing flavor that will satisfy your sweet tooth.

Easily turn ripe summer berries into gelato with a few simple steps, an ice cream machine, and a few hours of freezer time. 

Making delicious homemade gelato is super simple to make, and I'm here to show you how! Let's go!!

Jump to:

• The ingredient list:
• Ingredient information:
• Required kitchen tools and equipment:
• Important planning ahead information for making homemade gelato:
• Best way to wash fresh berries:
• Best way to store fresh berries for extended freshness:
• What is the difference between gelato and ice cream?
• Why add dry milk powder?
• Important tips for success:
• How much gelato will this recipe make?
• How to store frozen gelato:
• The step-by-step photo instructions:
• Additional frozen desserts:
• Printable Recipe Card

The ingredient list:

Ingredient information:

BLACKBERRIES - Summer is the perfect time to make this gelato with fresh black and blueberries when they're in season and typically lower in price. You'll need 2 cups of blackberries, washed and dried well.

BLUEBERRIES - You'll need 2 cups of fresh blueberries that have been washed, dried, and picked through to ensure all the little stems are removed. Please see below for the best way to clean, and store, fresh summer berries.

GRANULATED SUGAR - You may feel like this ingredient can be cut in half, but per serving, the sugar content is (in my opinion) low. I've not tried this recipe with a sugar substitute, so I can't speak to how that would work. If you feel like being adventitious, go for it, but I don't recommend it.

LEMON JUICE - The tiny bit of lemon juice in this recipe balances out the richness of the cream and milk. Please don't omit the lemon juice, and always use fresh. A large lemon typically yields two tablespoons of juice, so you'll need roughly ½ a lemon.

WHOLE MILK - You need to use whole milk for richness. Please don't try and skip out on a few calories by using 2%, 1%, or skim. They won't work, and you'll waste your time and all the other ingredients.

HEAVY CREAM - Yep. Don't skimp on half and half here. Go for the full-fat, heavy cream, and if you're worried about the calories, scoop yourself a smaller portion of gelato (if you're strong-willed enough to handle it)!

INSTANT DRY MILK - This ingredient is optional, but I recommend it for texture. See below for additional information regarding dry milk in gelato.

VANILLA BEAN PASTE - Yes, you can substitute vanilla extract here if you like. However, please make sure to use PURE vanilla extract for the best flavor possible. If you make homemade gelato, please use pure extracts for the best possible taste.

PURE ALMOND EXTRACT - There's that word again. Pure. It's so important when using flavoring extracts. Almond extract is highly flavored, so a little goes a long way. If you prefer to leave the almond extract out, it's entirely your call.

ALMOND SLIVERS - Again, this is an optional ingredient I used for a bit of texture and as a garnish for visual appeal. The choice is yours if you'd like to use them or not.

Required kitchen tools and equipment:

• 3-quart heavy bottom saucepan
• spatula
• citrus juicer
• measuring cups and spoons
• sink colander (for washing berries)
• largemouth mason jar (for storing berries)
• fine mesh sieve
• ice cream maker
• mixing bowl (for strained gelato base)
• airtight container (for refrigerating the gelato base)
• ice cream containers (for storing the completed gelato)
• glass parfait glasses (shown, optional)

Important planning ahead information for making homemade gelato:

After making the base for this gelato it is very important that it chills properly in the refrigerator.

Please plan on giving the gelato base at least 8 hours (overnight is best), or up to 48 hours in the refrigerator before adding it to the ice cream machine for completion.

Best way to wash fresh berries:

Fill a large clean bowl with water and add 1-2 tablespoons of white or apple cider vinegar. Swish the berries in the water/vinegar mixture and allow them to sit for at least 5-7 minutes. Drain the vinegar water and rinse the berries with fresh water.

Spread the berries onto a paper towel lined, single layer sheet pan and allow the berries to dry completely.

Best way to store fresh berries for extended freshness:

Large-mouth glass mason jars are great for storing berries for extended freshness.

Washed and well-dried berries will last 2-3 times longer than storing them in their original plastic containers.

You'll be truly amazed at how well this works and how it will magically extend the life of any kind of fresh berry.

What is the difference between gelato and ice cream?

Gelato is made with more milk and less cream than ice cream.

Gelato has a slightly softer texture than ice cream, but it's typically richer and denser than ice cream because gelato has less air incorporated.

Ice cream will often include eggs for richness where gelato never includes eggs as an ingredient.

Why add dry milk powder?

The dry milk powder adds additional structure and stability to the finished product. It also helps prolong the gelato's creamy texture while in the freezer.

Important tips for success:

It is important that the drum of the ice cream maker has been kept in the freezer for at least 24 hours before adding the liquid gelato mixture to the machine.

Use a heavy bottom 3-quart saucepan for making the gelato base to prevent scorching.

Make sure to strain the berry syrup well with a fine mesh sieve before continuing with the base. If this is not done the gelato will be full of blackberry seeds which will take away from the creamy texture and mouthfeel, you're after.

After making the gelato base, be sure to give it plenty of chill time in the refrigerator before continuing with the recipe. A minimum of 8 hours is recommended, but longer (up to 48 hours), is preferred. Store the base in an airtight container.

How much gelato will this recipe make?

As written this recipe will make approximately 2 quarts of frozen gelato.

If you'd like to make more than the recipe is written for, you'll need to plan accordingly and have two ice cream makers on hand or make two separate batches so as to not overfill the ice cream maker.

How to store frozen gelato:

I like to use these ice cream storage containers and then pack the gelato tightly inside using a large spoon.

I've also given this gelato as a gift (keep it frozen for traveling a freezer bag) and used the storage containers for gifting and traveling.

The step-by-step photo instructions:

• Add ¼ cup of sugar along with the lemon juice to a heavy bottomed 3-quart saucepan.
• Add the blackberries and blueberries to the saucepan and heat over medium/low heat, stirring frequently, until the berries breakdown and exude their juices (approximately 15 minutes). Remove from the heat and allow to cool for 5-10 minutes.
• Place a fine mesh sieve over a bowl and pour the berries and their liquid into the strainer.
• Use a spatula to push the berries into the strainer to release all the juice they can leaving the pulp and seeds in the strainer.
• Dispose of the pulp and seeds and set the juice aside for the gelato. If making in advance, feel free to refrigerate the juice in an airtight container at this point until ready to move on to the next steps.

• In the same saucepan, add the whole milk, heavy cream, 1 and ⅔'s cup sugar, instant dry milk, reserved berry juice and vanilla.
• Whisk well to combine and simmer the mixture (stirring frequently) over medium-low heat until the sugar fully dissolves (approximately 4-5 minutes) and the gelato is a lovely lavender color. Remove from the heat.
• Allow the gelato base to cool for about 30 minutes and then transfer it into an airtight refrigerator container and refrigerate at least 8 hours, or up to 48 hours.
• After the gelato has chilled pour it into the frozen drum of an ice cream machine and start the machine, churning until firm, about 2 hours.
• Transfer the frozen gelato to a covered, freezer-safe container and freeze again until ready to serve.

Additional frozen desserts:

Refreshing Low Sugar Fresh Peach Sorbet with Sage is a flavorful frozen treat with an unexpected hint of garden sage and luscious summertime peaches.

These Frozen Pineapple Pops dipped in chocolate and coconut are the perfect way to cool down on a hot summer day! Make some today and stick them in the freezer to have on hand all throughout the summer!

When you want to feel like you're indulging in something rich and sinful, but you're really not, then a Frozen Greek Yogurt Banana Split is where it's at!

Grab your spoon and get ready. This Root Beer Ice Cream tastes just like a root beer float, minus the straw and foam, which I know are a lot of fun, but this is serious business, people! We've got root beer-flavored ice cream to eat!!!

Printable Recipe Card

I sincerely hope you've enjoyed today's homemade frozen berry gelato recipe as much as I've enjoyed bringing it to you.