Cherry Frozen Yogurt

DessertFreezer-friendlyIce Cream

Cherry frozen yogurt made with fresh or frozen cherries is EASY to make! The tart yogurt intensifies the sweet cherry flavor.

Photography Credit: Elise Bauer

Every year about this time my neighbor comes by with a bag of fresh Bing cherries from her tree and a plea to come pick more before the birds get them.

That’s the thing about cherry season, the trees seem to ripen all at once and for a week or two you have bucketloads!

If you have an abundance of fresh cherries (or frozen cherries), one fun and easy thing to make with them is cherry frozen yogurt.

BEST Cherry Frozen Yogurt

What I love about the frozen yogurt is that the yogurt is naturally tart. Bing cherries are sweet and they need something tart to intensify their flavor (which is why you typically use sour cherries for cherry pie).

Also frozen yogurt is a lot easier to make than custard-based ice creams, but can still be quite creamy and smooth.

This frozen yogurt will last several days in the freezer without getting too hard (which happens often with homemade ice creams).

Cherry Frozen Yogurt Recipe

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Chill and Churn time: 1 hour, 30 minutes
  • Yield: Makes a little more than 1 quart

A cherry pitter comes in handy when making dishes with fresh cherries. You can also use a paring knife to cut out the pit.


  • 3 cups pitted fresh or frozen cherries
  • 2 Tbsp lemon juice
  • 3/4 cup sugar (more or less depending on how sweet the cherries and how sweet you want your frozen yogurt to be)
  • 1/4 cup whole milk (can substitute half-and-half or cream for creamier version)
  • 1 1/2 cups full fat yogurt (if you are using non or low-fat yogurt, add 2 Tbsp heavy cream)
  • 2 Tbsp almond liqueuer such as Amaretto (optional)

Special equipment:


1 Cook the cherries with lemon juice and sugar: Place the pitted cherries, lemon juice, and sugar in a medium saucepan and bring to a simmer, stirring until the sugar is completely dissolved.

While the mixture is heating, use a potato masher to mash up the berries in the pot which will release some of their moisture.

When all of the sugar has dissolved, remove from heat and let cool for 10 minutes.

2 Place the cherry mixture in a blender and pulse until smooth.

3 Make and chill yogurt base: Mix cherry purée, milk, and yogurt together in a bowl. Chill in the refrigerator for at least an hour; the longer the mixture chills the better (can chill overnight).

4 Process in ice cream maker: Right before processing in an ice cream maker, add the almond liqueur if using. The alcohol in the liqueur will help keep the frozen yogurt smooth, but it is not necessary.

Process the mixture in your ice cream maker for 25 minutes.

You can eat it right away (it will be rather soft) or put it in the freezer for a few hours to harden up a bit.

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Showing 4 of 13 Comments / Reviews

  • Adria

    Just made this this afternoon and it was wonderful for dessert tonight. The kids loved it and I don’t think I’ve had such creamy homemade ice cream/frozen yogurt before. So good, thanks for the recipe. (I only had non-fat yogurt in the house, but also heavy cream so I just replaced the milk with the heavy cream.) Have you tried a similar recipe with other fresh fruit? I’m tempted to try a few.

  • Amanda

    Very delicious!

  • yasaman

    Can I do this with out ice cream maker?

    See the link to making ice cream without an ice cream maker in the link section below the recipe. ~Elise

  • Kristy

    I am so glad you shared this recipe, I will definitely try it. Where do you find full fat yogurt? I have looked since my sons dr. said he should eat it, but have not been able to find any. Is there a certain brand?

    I use Strauss family organic yogurt. It’s a local brand, the dairy is north of San Francisco. You might try looking for a brand of Greek yogurt which is creamier than regular yogurt. ~Elise

  • Sharon T. Farrell

    I have a Montmorency Cherry tree…do you have any suggestions for adapting this recipe for these bright red, tart (pie) cherries? Living in Upper Michigan, I have a while before they are ripe; they have just dropped their blossoms and tiny green cherries are just starting to form, but any ideas for using these, besides pie, cobbler and jam would be greatly appreciated!

    How lucky! I haven’t worked with tart cherries yet, so don’t know what to suggest. ~Elise

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