Private School Directory

Creamy Cherry Frozen Yogurt

Click the Buzz Me button to receive email notifications when this writer publishes a new article or a new article in this column is published.
Creamy Cherry Frozen Yogurt

Creamy Cherry Frozen Yogurt is an easy summery treat to keep in the freezer all year long.

This is a new thing at our house this summer: homemade frozen yogurt. Who knew? We’ve been driving over to Pinkberry all these years, but we could have had any flavor, any time, just sitting in our freezer waiting for us to dive in.

Maybe you’re thinking too much work. Nope. If you have an ice cream maker, this requires a total effort of remembering to freeze the bowl ahead of time, and stirring together some yogurt, sugar, and your fruit of choice. Our choice was cherries because they are so yummy right now. 

Don’t be tempted to leave out the sugar or the corn syrup (I know, I know). They both turn the yogurt creamy instead of icy when it freezes. And we know nobody wants icy frozen yogurt. Another tip to keep things creamy: let the frozen yogurt stand on the counter for 20 minutes or so before scooping it out. Or, if you want super-duper creamy, skip the freezer part and serve it straight from the ice cream maker. Soft-serve like you’ve never had it.

Creamy Cherry Frozen Yogurt

32 ounces whole-milk Greek yogurt
2/3 cup sugar
1 ½ teaspoons light corn syrup
2 cups pitted cherries, chopped

Make sure the bowl of your ice cream maker is frozen (I store mine in the freezer so we’re ready to roll whenever). In a large bowl, stir together the yogurt, sugar, and corn syrup. Fold in the cherries. Pour the yogurt into the ice cream maker and follow the manufacturer’s instructions. You can serve it like soft-serve, straight from the ice cream maker, or you can scrape the yogurt into a sealed container and put it in the freezer for a couple of hours. You can also store the frozen yogurt in the freezer for a couple of months.

People in this article: 

To leave a comment, please log in or create an account with The Buzz Magazines, Disqus, Facebook, Twitter or Google+. Or you may post as a guest.