Description
A creamy and refreshing cherry Greek yogurt ice cream that’s perfect for a hot day.
Ingredients
Scale
- 2 cups Greek yogurt
- 2 cups cherries, pitted and chopped
- 3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pinch salt
Instructions
- Pit and chop the cherries. If using frozen, thaw slightly. Mash half for juiciness.
- In a blender, combine yogurt, sweetener, vanilla, lemon juice, and salt. Blend until smooth.
- Fold in the cherries—both chopped and mashed—for bursts of fruit in every bite.
- Churn in an ice cream maker until soft-serve texture forms. No machine? Freeze in a loaf pan, stirring every 30 minutes for 2-3 hours.
- Serve immediately or freeze longer for scoopable firmness.
Notes
- This ice cream can be stored in an airtight container for up to a week in the freezer.
- Adjust the sweetness according to your taste by adding more or less honey/maple syrup.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 14g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg