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No-Churn Nectarine and Raspberry Gelato

No-Churn Nectarine and Raspberry Gelato

A creamy nectarine gelato is swirled with a homemade raspberry syrup for a no-fail summer treat.

No-Churn Nectarine and Raspberry Gelato

No ice cream maker is required for this, just a bit of fruit preparation, then a few minutes with the hand mixer. It would, of course, work just find in a machine as well, if you’d prefer to use one.

You can use any combination of summer fruits for this gelato – for example, peaches, plums or apricots for the ice cream; strawberries, cherries or blackberries for the ripple, or vice versa. The fruit can be prepared up to a couple of days ahead and stored in the fridge until you’re ready to whip up your gelato.

See Also

Next, you HAVE to make this Strawberry and Sour Cream Gelato.

Rachael Hooper
Course Dessert, Gelato, Ice Cream
Servings 3 pints


  • 500 ml 2 cups or 16 fl oz whole cream
  • 1 x 397g 14 oz can sweetened condensed milk, chilled
  • 1 tsp vanilla extract
  • 4 ripe nectarines
  • 250 g about 1/2 pound raspberries
  • 50 g 4 Tbsp granulated sugar


  • Stir together raspberries and sugar in a heavy-based saucepan over medium-low heat. Stir until raspberries break down completely and mixture comes to a simmer, about 5 minutes.
  • Strain through a mesh strainer, squashing any remaining pulp to get the liquid out, and set syrup aside to cool to room temperature. You should have about half a cup of syrup. Transfer to a container and refrigerate until ready to use.
  • Peel the nectarines and remove the stones, dice the flesh then place in a small, heavy-based saucepan over medium-low heat. Cook gently just until starting to break down, about 5 minutes, then remove from heat and puree in a food processor, with a stick blender or just mash with a fork if soft enough. Set aside to cool, then refrigerate until ready to use.
  • Beat the cream on medium-high speed until thick and fluffy, but not to the texture of whipped cream, 3 – 4 minutes. Be careful not to overbeat.
  • Add the condensed milk and vanilla and beat just until very soft peaks form when the whisk is lifted – it should have a thick, mousse-like consistency.
  • Add the nectarine pulp and beat very briefly to combine.
  • Pour mixture into a container, then slowly pour in raspberry syrup as you swirl it through with the flat of a butter knife.
  • Seal the container tightly and freeze for at least 6 hours or overnight.


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