Healthy Cherry Greek Yogurt Ice Cream

I am on the hunt for an ice cream machine after finding lots of recipes for Greek yogurt ice cream, however I have yet to make up my mind on what kind to buy. Any suggestions? But I just couldn’t wait to try one so I found a simple recipe from Whole Foods for Cherry Greek Yogurt ice cream, no machine required. This recipe is really flexible and would work with almost any fruit. The ice cream came out really delicious. Next time I make it I will definitely be adding some chocolate fudge or chocolate chips. Also, sorry the photo isn’t great today. By the time I was ready to take some pretty photos of the ice cream, it was already gone.

Cherry Greek Yogurt Ice Cream
Servings: 6 servings
Serving Size: 1/6 of recipe, about 1/2 cup
Nutritional Info: 77.1 calories, .1 g of fat, 10.7 g of carbohydrates, 1 g of fiber, 8.2 g of protein * 2 P+

Ingredients
1 pound fresh cherries, pitted
2 cups plain non-fat Greek yogurt
1/3 cup Splenda granulated
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract

Directions
1. Place cherries, yogurt, Splenda, lemon juice and vanilla in a blender or food processor and purée.

2. Transfer to a freezer-safe bowl and cover.

3. Every 30 minutes, take it out of the freezer and whisk mixture vigorously until just frozen throughout, about 2 to 3 hours.

3. The frozen yogurt is ready when it’s too thick to whisk. Stir with a spatula and store in an airtight container. This homemade frozen yogurt is best enjoyed the same day you make it. However it is still good for a few days afterward, just let it thaw out a little and stir.

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6 Response to Cherry Greek Yogurt Ice Cream (no machine)

Jessica on August 22, 2011

Sounds delicious!

I’d check the thrift store; an ice cream maker isn’t the type of thing you have to choose carefully.
- admin on August 22, 2011
  
  Thanks for the advice. I am going to look for one this afternoon.
joan paula on August 22, 2011

I have a Big Chill – not sure if they are still being sold. It makes about a quart and it is a hand crank. Works great. I also have a Cusinart CIM 22 that was at Costco for about $30, a very good price. Used it today for the first time – it is automatic so you turn it on and you do not have to crank, although you still have to freeze the bowl in advance. We love homemade sorbet. Looking forward to trying this recipe. It looks delicious although a little chocolate syrup or a few chocolate chips couldn’t hurt:) Thanks for this recipe as well as all of the others!
Billie on July 23, 2012

I know this is an old post on your blog, but I just happened to see it and was wondering if you had seen the Hamilton Beach Ice Cream Maker that comes with two freezer bowls and the electric stirring thing? I have one and think it is wonderful. Here’s a link to it at Target:
http://www.target.com/p/hamilton-beach-ice-cream-maker/-/A-12757272?ref=tgt_adv_XSG10001&AFID=Google_PLA_df&LNM=|12757272&CPNG=appliances&ci_sku=12757272&ci_gpa=pla&ci_kw=
I got mine at Bed Bath and Beyond with a coupon last year.
I made the Pumpkin Sherbet recipe from Skinnytaste last year and it was sooooo good. Kept the liquid base in a container in the fridge and had it several times. It makes in 15 minutes. Thanks for a great blog!
Esta on May 12, 2013

I use the little cuisinart. I think I paid $30 to $40 for it. It works great. You just need to keep the container frozen in the freezer and you can have sorbets or ice creams in 30 minutes.
Esta on May 12, 2013

I forgot to mention. Thank you for all your hard work and great posts. We all greatly appreciate you