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Cherry Chocolate Ripple Gelato | In Jennie's Kitchen

Cherry Chocolate Ripple Gelato

Prep Time 2 hrs 30 mins
Cook Time 15 mins
Total Time 2 hrs 45 mins


  • 1 pound 448 grams sweet cherries, pitted & cut in half
  • ½ 100 grams cup sugar
  • 2 teaspoons fresh lemon juice
  • 1 batch chilled Plain Base recipe here
  • 2 ounces 56 grams bittersweet chocolate, chopped & melted


  • Combine the cherries, sugar, and lemon juice in a medium pot. Stir to combine, and let sit for 15 minutes.
  • Place the pot over medium-low heat. Cook until the cherries start to soften, and the juices get thick and jammy, 10 to 15 minutes. Transfer to a bowl or container, and let cool completely (may be prepared a day or two in advance).
  • Be sure to freeze the bowl of your ice cream maker one day in advance before proceeding to the next step.
  • When ready to make the gelato, combine half of the plain base and half of the cherry jam in the bowl of a food processor. Pulse until well mixed. Whisk the puree into the remaining plain base.
  • Pour into the freezer bowl of your ice cream maker. Churn for 20 minutes.
  • Add the remaining cherry jam. Slowly drizzle in the melted chocolate. Churn for 5 minutes more. Transfer the ice cream to a container, cover, and freeze for at least 2 hours before serving.