Quick Cherry Ice Cream Recipe
No churn cherry ice cream that's ready in 5 minutes with just a food processor. Frozen cherries, creamy vanilla yogurt, and a fudge ripple make this a summer must-make.
Servings: 4 Servings
Calories: 177kcal
Equipment
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.
Notes
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.
Nutrition
Calories: 177kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 61mg | Potassium: 410mg | Fiber: 3g | Sugar: 28g | Vitamin A: 107IU | Vitamin C: 9mg | Calcium: 96mg | Iron: 1mg
