Prep Time5 minutes
Total Time5 minutes
Servings4 Servings
No churn cherry ice cream is the kind of dessert that sounds too good to be true until you make it once and it becomes your entire summer. Frozen cherries, vanilla yogurt, and a touch of sugar go into the food processor, and in five minutes flat, you have a scoop-worthy, creamy frozen treat that tastes like something you waited in line for. No machine, no overnight freezing, no fuss.
The best part? This recipe is wildly forgiving and endlessly adaptable. A drizzle of fudge sauce and a handful of chopped pistachios turn it into something that feels genuinely gourmet. If you love easy frozen desserts, you will also want to check out my Homemade Moose Tracks Ice Cream and Mixed Berry Crisp for more summer-ready recipes.
In This Post
Why this Works
The food processor method works because frozen cherries act as their own ice base. When blended with yogurt, they break down into a thick, spoonable consistency that mimics soft-serve without any of the equipment. The natural sugars in the cherries help keep the texture smooth rather than icy, and the yogurt adds just enough fat and creaminess to hold everything together.
You do not need heavy cream, eggs, or a machine. You need cold fruit, a good blender or processor, and about five minutes of patience. That is it.
Heather’s Recipe Notes
- Use frozen, not fresh cherries. Fresh cherries will not give you the same icy-creamy consistency. Frozen cherries are the key to the texture this recipe is known for.
- Quality yogurt makes a difference. A thick, full-fat vanilla yogurt like Tillamook gives you the richest result. Thin or low-fat yogurt can make the ice cream watery.
- Taste before you serve. Cherry sweetness varies by brand and season, so add sugar a teaspoon at a time until it tastes right to you.
- Serve immediately for best texture. This is a soft-serve situation right out of the processor. If you freeze it for later, let it sit at room temperature for 10 to 15 minutes before scooping.
- The fudge swirl is not optional (okay, it is, but do not skip it). A drizzle of chocolate fudge sauce turns this from a quick snack into a proper dessert.
Ingredients to Gather
- Frozen cherries
- Vanilla yogurt
- Honey or maple syrup
- Fudge sauce (optional)
- Chopped pistachios (optional)
Special Equipment
Food Processor
A heavy duty food processor with a metal blade will make quick ice cream making easy and effortless. This KitchenAid is my favorite and works great.
Find the printable recipe card with exact measurements and step-by-step instructions below.
Subs and Variations
- Swap the fruit: Frozen strawberries, mango, peaches, or raspberries all work beautifully with the same method.
- Dairy-free version: Use coconut yogurt or full-fat coconut cream in place of vanilla yogurt for a dairy-free treat.
- Sweeten differently: Maple syrup or honey work in place of granulated sugar and add a subtle depth of flavor.
- Mix in extras: A few dark chocolate chips, a spoonful of almond butter, or a splash of almond extract can completely change the flavor profile.
- Top it differently: Skip the pistachios and go with toasted coconut, crushed graham crackers, or fresh cherry halves.
Tips for Storing
- Best eaten fresh. The texture is at its peak right out of the processor, so plan to serve it immediately if you can.
- Freeze for later in an airtight container. Scoop leftovers into a freezer-safe container, press a piece of plastic wrap directly onto the surface, and freeze for up to two weeks.
- Thaw before scooping. Frozen leftovers will be quite firm. Let the container sit on the counter for 10 to 15 minutes before trying to scoop.
- Do not refreeze after thawing. Once it softens, serve it and do not refreeze, as the texture will become icy and grainy.
- Portion into individual servings before freezing. This makes thawing easier and helps keep portions in check.
People Also Ask
Yes, absolutely. This recipe uses a food processor and frozen cherries to create a creamy, scoopable texture in about five minutes. No machine, no churning, and no long freeze time required.
Frozen sweet dark cherries are the go-to here. They are picked at peak ripeness and frozen immediately, which locks in their flavor. You can also pit fresh cherries and freeze them yourself if you are working with a bumper crop from the market.
This usually comes down to the yogurt. A thin or low-fat yogurt can leave you with an icy texture rather than a creamy one. Use a thick, full-fat vanilla yogurt for the best results, and serve it right after blending.
Yes. Greek yogurt makes the ice cream slightly tangier and a bit thicker, which is not a bad thing. Just add a little extra sugar or honey to balance the tartness since it does not have the vanilla flavoring of regular yogurt.
Up to two weeks in an airtight container with plastic wrap pressed against the surface to prevent ice crystals. The texture is best within the first few days.
Definitely. Frozen strawberries, mango, peaches, and raspberries all work great with the same recipe. The ratio stays the same, so you can easily swap in whatever fruit you have on hand.
More Recipes to Try
- Fresh Cherry Pie
- Fudgy Chocolate Cherry Brownies
- Cinnamon Yogurt Scones
- Greek Yogurt Custard with Fresh Berries
- Black Cherry Bourbon Soda
- Rolo Blondies
Quick Cherry Ice Cream Recipe
Recommended Tools
Ingredients
- 16 oz frozen cherries, or other frozen fruit of choice
- 6 oz vanilla yogurt, full fat
- 4 tsp sugar, or honey
- 2 tbsp fudge sauce, store-bought or homemade
- 2 tbsp pistachios, dry roasted & chopped
Instructions
- In a food processor, fitted with the metal blade, add the cherries, yogurt, and sugar. Pulse until all fruit has been incorporated and the ice cream is creamy.
- Remove immediately into chilled serving bowls. Top with fudge sauce and a sprinkle of chopped pistachios. Serve.
Save this Recipe!
Easily save this recipe to your own recipe collection box and come back to it anytime you want!
Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
Did you try this recipe?
Please Leave a Review & Star Rating!
Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
For a quick ice cream treat, this is a real keeper. The cherries with the chocolate ripple….devine!