Frozen cherry yoghurt ice cream
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Cherries are now in the season. We still didn’t pick them, so a lot of work is waiting on the weekend. But we don’t know were to use them – we still have compote, we don’t eat cherry jam. So till now the best way to use them – freeze. This year I will freeze them for sure 😉
Ice cream is very refreshing and disappears quickly. I divided mixture to 8 cups, and the portions were not small. It was enough to enjoy it several times. Next time I will pour mixture through the sieve. Because now some cherry skin chunks left, and I like smooth consistency.
Frozen cherry yoghurt ice cream
Time needed:
Yields: 8 servings
Calories: 130 kcal / serving
Ingredients:
1 cup = 237 ml
- 450 g cherries, pitted
- 1/2 – 3/4 cup sugar
- 1 cup low-fat natural yogurt
- 1 tsp. lemon juice (omitted)
Directions:
- Put cherries and sugar in a pan and heat on medium heat. Boil for about 10 minutes, and the leave to cool slightly.
- Mix in yoghurt and lemon juice.
- Blend with blender till smooth consistency. Then you can strain the mixture but it’s really optional.
- Cool for 1 hour or more in the fridge.
- Then you have to choose: 1. pour mixture in the ice cream machine and prepare ice cream by instructions; 2. pour mixture in a freezer bowl and mix every 30-60 minutes; 3. pour mixture to the ice cream pop molds (or one time plastic cups) and freeze. If using plastic cups, you have to stick wooden stick into ice cream after 20-30 minutes ice cream freezing.
- Enjoy!
Source: Needful Things
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