Check out Melody’s recipe for Ninja Creami Cherry Gelato
Bing Cherry Ice CREAM was one of my childhood favorites. I enjoyed it more than any other flavor. Now that I own a CREAMi, I’ve been modifying a delicious Vanilla Bean Gelato recipe to come up with some rich-tasting and smooth CREAMi creations.
This recipe was submitted by a member of our Community!
This recipe was submitted by a member of our community, either directly through this website or through one of our Facebook Communities! We have so many great members and recipes in our communities! And now, we are sharing them with all of you!
Since this recipe (ingredients and instructions) was submitted by a member of the community, The Tasty Travelers™ has not tested or verified the recipe. General tips and tricks, extra information, and wording have been modified or added to fit the format of the post.
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Tips for making Ninja Creami Cherry Gelato
Frozen, black cherries were used in this recipe. You can use fresh or frozen cherries. Jarred maraschino cherries could also be used if that’s all you have on hand, but they are much sweeter and taste more like sugar than fresh or frozen cherries.
Gelato is generally made with more milk, less fat, and more sugar than traditional ice cream. Usually, but not always, gelato also has eggs in the recipe. The biggest difference between gelato and ice cream is the texture. Gelato is very smooth and almost dense. Whereas, ice cream has more air in it so it is lighter and not as smooth.
Usually, if your gelato comes out dry or crumbly it’s due to one of the following reasons:
*Your freezer is too cold. Try to adjust your freezer to be a little warmer or let your ice cream sit on the counter for 5-10 minutes before processing it.
*Your recipe does not have enough fat in it. Try adding in a little bit of a higher fat dairy product to your recipe next time.
*Your recipe may not have enough sugar in it. The less sugar in the recipe, the icier and crumblier the ice cream will be. Regular sugar, honey, or corn syrup can be used to increase the sugar content if desired.
It depends. If you are keeping the ice cream in the Ninja pint container with the lid sealed tightly and are freezing it in a cold freezer (between 9 degrees F and -7 degrees F), your ice cream will keep for several weeks, even months. However, if you transfer your ice cream to another container or freeze it in a freezer that is not quite as cold (or that is accessed a lot/door opened and closed often), the lifetime of your ice cream will decrease greatly to just a few days and you will likely end up with freezer-burned ice cream.
If you have made gelato and it just isn’t quite as creami as you would like, you can very easily get it super creami by using the re-spin function on the Ninja Creami. Simply place the pint into the outer bowl and snap it into place. Choose the RE-SPIN function. Once the cycle completes, remove the pint and enjoy! Your gelato should be nice and creamy again. ***Use re-spin on already spun ice cream. If the ice cream has been spun and then frozen again, do not use re-spin, Instead, use the original process (ice cream, gelato, etc.)
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Ingredient substitutions and tips for making Ninja Creami Cherry Gelato:
The full ingredient list is found at the bottom of the post in the recipe card.
Egg Yolks– Large eggs were used in this recipe. 4 large egg yolks equal approximately ¼ cup of egg yolks. If you use a different-sized egg, use a total of ¼ cup of egg yolks.
Corn Syrup– Light corn syrup was used for this recipe. It is not recommended to use dark corn syrup as it will drastically change the flavor of the gelato. Agave nectar or honey can be used as a substitute for light corn syrup.
Sugar– Regular granulated sugar was used for this recipe. You can use any sugar substitute that you would like. The amount that will be needed and the end result will vary based on which sugar substitute you use.
Heavy Cream- If you don’t have heavy cream, you can use a combination of milk and butter instead. To make 1 cup of heavy cream, combine ¼ of melted butter with ¾ cup of milk. Mix thoroughly.
Milk- Whole milk was used for this recipe. You can use lower-fat content milk but the end result may be less rich and creamy due to the lower fat content.
Almond Extract- Almond extract was used for this recipe. If you don’t have almond extract, vanilla extract is a good substitute. The almond extract has a stronger flavor than vanilla, so you will need to almost double the amount of vanilla extract if you use that instead.
Black Cherries– Frozen, black cherries were used in this recipe. You can use fresh or frozen cherries. Jarred maraschino cherries could also be used if that’s all you have on hand, but they are much sweeter and taste more like sugar than fresh or frozen cherries.
Directions for making Ninja Creami Cherry Gelato:
1. Combine the egg yolks, corn syrup, and sugar in a saucepan. Use a whisk to fully combine ingredients.
2. Pour in the heavy cream, milk, and almond extract. Continue to stir until well combined.
3. Cook the mixture over medium heat on the stove. Continue to stir until the mixture reaches 165 degrees Fahrenheit on an instant-read thermometer.
4. Turn the stove off. Remove from heat and pour the mixture through a mesh strainer directly into a Ninja Creami pint container.
5. Place the pint container into a bowl of ice and ice water until cooled.
6. Put the lid on the pint container and freeze for 24 hours.
7. After 24 hours, take the pint out of the freezer and remove the lid.
8. Place pint into the outer bowl and place it into the Ninja Creami machine.
9. Choose the gelato process.
10. When the process is complete, remove the pint from the Ninja Creami.
11. Manually fold in quartered black cherries and serve. Enjoy!
Pin recipe for later!!
Ninja Creami Black Cherry Gelato
Rate this Recipe Print Recipe Pin RecipeEquipment
- Stove
- Medium Bowl
Ingredients
Ingredients:
- 4 Egg Yolks (Large)
- 1 Tablespoon Corn Syrup (Light)
- 5 Tablespoons Sugar (Granulated)
- 1 Cup Heavy Cream
- ⅓ Cup Milk (Whole)
- 1 Teaspoon Almond Extract
- 1 Cup Black Cherries (Frozen and quartered)
Instructions
- Combine the egg yolks, corn syrup, and sugar in a saucepan. Use a whisk to fully combine ingredients.
- Pour in the heavy cream, milk, and almond extract. Continue to stir until well combined.
- Cook the mixture over medium heat on the stove. Continue to stir until the mixture reaches 165 degrees Fahrenheit on an instant-read thermometer.
- Turn the stove off. Remove from heat and pour the mixture through a mesh strainer directly into a Ninja Creami pint container.
- Place the pint container into a bowl of ice and ice water until cooled.
- Put the lid on the pint container and freeze for 24 hours.
- After 24 hours, take the pint out of the freezer and remove the lid.
- Place pint into the outer bowl and place it into the Ninja Creami machine.
- Choose the gelato process.
- When the process is complete, remove the pint from the Ninja Creami.
- Manually fold in quartered black cherries and serve. Enjoy
Notes
Nutrition
Nutrition information is provided as a courtesy and is an estimate only.
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Lisa
When do you add the cherries?
Lauren Cardona
Hi Lisa- you fold the cherries in at the very end after processing. It’s step 11 in the recipe card.