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Creamy Cherry Ice Cream with Greek Yogurt

Name: Creamy Cherry Ice Cream with Greek Yogurt
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Cuisine: Spanish, Mediterranean
Ingredients: 1/2 cup plus 1 tablespoon (100 ml) heavy whipping cream, preferably about 35% milk fat; 1/2 cup (125 g) unsweetened plain Greek yogurt; 5 ounces (270 g) pitted cherries, fresh or frozen; 1/4 cup (35 g) powdered sugar, or an equivalent granulated sweetener suitable for freezing

A simple homemade cherry ice cream made with ripe fruit, Greek yogurt, whipping cream, and your choice of sugar or sweetener.

Prep10 min

Total10 min

Serves6 servings

Jump to Recipe

This homemade cherry ice cream combines ripe fruit with Greek yogurt and whipping cream for a dessert that is creamy without requiring a cooked custard or eggs. The cherries provide a bright color and fresh flavor, while the yogurt adds a light tang that balances the sweetness.

The same mixture can be churned in an ice cream maker or frozen in a regular container with periodic stirring. Both methods are straightforward, making this a useful recipe for enjoying cherry season whether or not specialized equipment is available.

Why You’ll Love This Recipe

Fresh cherries give the ice cream a vibrant natural color and concentrated fruit flavor.
Greek yogurt adds creaminess and a gentle tang without requiring an egg-based custard.
The recipe uses only four ingredients and requires no cooking.
It includes reliable methods for making the ice cream both with and without an ice cream maker.
Sugar can be replaced with a suitable sweetener to reduce the calories and added sugar.

Ingredient Notes

Cherries

Use ripe, sweet cherries with a deep color for the strongest flavor. Fresh cherries should be pitted before weighing, while unsweetened frozen cherries offer a convenient alternative outside the season.

Greek yogurt

Unsweetened Greek yogurt gives the ice cream body and a mild tang. Full-fat yogurt generally produces the creamiest result, although reduced-fat yogurt can also be used.

Heavy whipping cream

Cream containing approximately 35% milk fat supplies richness and helps limit iciness. Standard US heavy whipping cream is a suitable equivalent.

Powdered sugar or sweetener

Powdered sugar dissolves easily and lowers the freezing point for a softer texture. Sugar substitutes vary considerably, so use one specifically recommended for frozen desserts whenever possible.

Expert Tips

Pit the cherries over a bowl or cutting board that can catch their juice so none of the fruit flavor is lost.
Blend the mixture thoroughly because any large pieces of cherry will freeze harder than the surrounding ice cream.
Taste for sweetness before freezing, since cold temperatures make flavors seem less sweet.
Chill the blended mixture before churning if your ice cream maker performs best with very cold ingredients.
For the no-machine method, use a wide, shallow container so the mixture freezes evenly and is easier to stir.
Scrape the frozen mixture away from the sides and corners during each stirring to break up the firmest ice crystals.
Press parchment paper or reusable freezer wrap against the surface before sealing the container to reduce the formation of ice crystals.

Serving Suggestions

Serve the cherry ice cream in chilled bowls or cones with fresh pitted cherries as a simple summer dessert.

Pair it with dark chocolate shavings, a small spoonful of cherry compote, or crumbled cookies when dietary restrictions do not apply.

For an elegant presentation, serve one scoop alongside chocolate cake, almond-free brownies, or a fresh fruit salad.

Storage and Reheating

Store the cherry ice cream in a tightly sealed freezer-safe container for up to 1 month. Place parchment paper or freezer wrap directly against the surface to help prevent ice crystals. Homemade ice cream becomes firmer than many commercial products, so let it stand at room temperature for 5 to 15 minutes before scooping. Dip the ice cream scoop in hot water and dry it between servings if the mixture remains firm. Reheating is not applicable.

Frequently Asked Questions

Can I make this cherry ice cream without an ice cream maker?

Yes. Freeze the mixture in a shallow container and stir it vigorously every 30 minutes during the first 2 hours to break up ice crystals before allowing it to freeze completely.

Can I use frozen cherries instead of fresh cherries?

Yes. Use unsweetened frozen pitted cherries and let them soften slightly if they are too hard for your blender or food processor.

Can I replace the powdered sugar with sweetener?

Yes. Choose a sweetener suitable for freezing and follow its conversion guidance. The flavor and texture may differ because regular sugar helps keep homemade ice cream soft.

Why is my homemade cherry ice cream too hard?

Homemade ice cream contains fewer stabilizers than commercial products and becomes naturally firm in the freezer. Let it soften at room temperature before scooping and avoid using a very low-fat yogurt or cream.

CuisineSpanish, Mediterranean CourseDessert Yield6 servings NutritionApprox. 130 calories per serving

Ingredients

1/2 cup plus 1 tablespoon (100 ml) heavy whipping cream, preferably about 35% milk fat
1/2 cup (125 g) unsweetened plain Greek yogurt
5 ounces (270 g) pitted cherries, fresh or frozen
1/4 cup (35 g) powdered sugar, or an equivalent granulated sweetener suitable for freezing

Instructions

If using fresh cherries, rinse them, remove the stems and pits, and pat the fruit dry. Frozen pitted cherries can be used directly after softening them for a few minutes if necessary.
Place the heavy cream, Greek yogurt, cherries, and powdered sugar or sweetener in a blender or food processor.
Blend until the cherries are fully puréed and the mixture is smooth and evenly colored.
Taste the mixture and adjust the sweetness if necessary, remembering that frozen desserts taste less sweet once fully frozen.
For the ice cream maker method, prepare the machine according to the manufacturer's directions. If it uses a freezer bowl, freeze the bowl for about 24 hours beforehand.
Pour the cherry mixture into the ice cream maker and churn according to the manufacturer's instructions until thick and creamy.
Transfer the churned ice cream to a freezer-safe container, cover tightly, and freeze until firm enough to scoop.
For the no-machine method, pour the blended mixture into a shallow freezer-safe container and cover it.
Freeze the mixture, stirring it vigorously with a fork or whisk every 30 minutes during the first 2 hours, for a total of four stirrings, to break up developing ice crystals.
Continue freezing until firm, preferably for at least 4 hours in total.
Remove the ice cream from the freezer several minutes before serving so it can soften enough to scoop.

Notes

The freezing or churning time is inactive and is not included in the preparation minutes.

Heavy whipping cream sold in ordinary US supermarkets is the practical equivalent of Spanish nata para montar with approximately 35% milk fat.

Fresh or commercially frozen pitted cherries both work well. When using frozen fruit, check that it contains no added syrup or flavoring.

Powdered sugar dissolves quickly and helps produce a smooth texture. A granulated sweetener designed to replace sugar by weight may be used, but the finished texture can be firmer or more icy.

The calorie estimate assumes 100 milliliters of heavy cream, 125 grams of plain Greek yogurt, 270 grams of cherries, and 35 grams of powdered sugar divided into six servings.

When made with a zero-calorie sweetener instead of sugar, the ice cream contains approximately 105 calories per serving, depending on the yogurt and cream used.

Check the labels on the yogurt, cream, powdered sugar, and sweetener when preparing the recipe for specific dietary needs.

The dietary and intolerance categories describe the written formulation only and do not guarantee the absence of cross-contact.