Cherry Ice Cream with Fudge Ripple & Pistachios

Updated On: Apr 25, 2024
Are you hot? I’m hot.  Summer has finally hit the Pacific Northwest, like Mother Nature with her trusty light switch.  One day it was 70 and the next 99.  Our temps have been hovering in the 90’s for the past 2 weeks and let me just tell you…I’m melting from the inside out.  Nothing tastes better when it’s this hot, than a big giant icy cold bowl of fruity ice cream.  It just does the trick.


One of the things I dislike about making ice cream (if its really even a dislike – more like an impatience) is waiting for the cream to chill so it can be popped in the cold ice cream maker bowl.  Tick tock tick tock.  I watch the clock like a woman who’s 8 months and 29 days pregnant.  

Many years ago I stumbled on a recipe to make a 5 minute ice cream.  5 minutes and you’re scooping it into a bowl and devouring.  For real!! 

I figured I’d better share this recipe with you.  1) because I love you.  2) because it’s never pretty watching someone melt from the inside out and 3) because you just need this super fast ice cream recipe in your life.  Today.  Immediately.

No need to race to the store to buy cherries…this ice cream can be made with any frozen fruit, including strawberries shown above, thanks to Blooming on Bainbridge  for ice cream Instagram -spiration during The Bachelorette the other night.  🙂  

The ice cream itself only takes the time to whiz it in the food processor to make.  Freezing fresh fruit and making the fudge sauce, well that will add some time.  So plan accordingly.  Now let’s go make some delicious, fruity ice cream…cuz I’m HOT!

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!
[print ]

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


  1. 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.
Cooks Note: If it’s uber hot out, you may need to scoop the ice cream into a glass loaf pan or bowl and freeze for 30 minutes or so to harden the ice cream up.  

Makes 4 Servings – or 1 if you really really like ice cream.

Recipe By:

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Join the Conversation

  1. Pingback: Homemade Moose Tracks | Farmgirl Gourmet
Made with in Vancouver, WA. All rights reserved.