Cherry and Yoghurt Ice Cream

Cherry and yogurt ice cream

Living in the cherry capital of Australia, Young NSW, means that come summer we are inundated with delicious cherries. In fact there are more cherries than I can eat! I use them in recipes, eat them plain and make pot, after pot of jam but this year I thought I would try something different and make a deliciously refreshing cherry and yoghurt ‘ice cream’.

Ingredients

  • 2 cups of fresh pitted cherries – finely chopped
  • 1 cup of natural honey yoghurt
  • 300ml of thickened cream
  • 1/4 cup of caster sugar
  • 1 tsp of vanilla essence

Method

  1. Combine the all ingredients in a bowl and gently fold until mixture is just combined.
  2. Pour into a shallow metal container. Cover with foil and place in the freezer for 4 hours or until almost set.
  3. Use a large metal spoon to roughly break up the ice-cream. Transfer mixture to a large bowl and use an electric beater to beat until smooth.
  4. Quickly return mixture to the metal container. Cover with foil and freeze for another 4 hours or until firm.
  5. Scoop into bowls and serve immediately.

Enjoy xx

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