Fresh Cherry Ice Cream with Fudge Ripple & Pistachios
5 minutes is all that’s needed to turn frozen fruit into ice cream. Add any flavor combinations you can conjure up!
1 pound frozen cherries (or other frozen fruit of choice)
1 – 6 ounce container vanilla bean light yogurt (such as Tillamook)
3-4 teaspoons sugar
Fudge sauce of choice (I like this one from David Lebovitz)
Chopped Dry Roasted Pistachios
- In a food processor fitted with the metal blade, add the cherries, yogurt and sugar and pulse into all fruit has been incorporated and the ice cream is creamy. Remove immediately into chilled serving bowls. Top with fudge ripple and a sprinkle of chopped pistachios and serve.