Cherry Frozen Yogurt

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

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


  • 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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  • Duane

    I think this was the best thing I have ever eaten in my whole life. I was trying to lick all the mixture off all the parts that touched it. Now I have to wait a few more weeks until my cherry trees get ripe to do it again.


  • 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!


  • Karen

    This is the third recipe I’ve tried from your site (mint julep ice cream and almond cookies previously, YUM!) Double YUM on this one! DH will not eat this, and I didn’t want to eat the whole tub myself, so I took it to work today as the “frozen treat of the day”. Everyone loved it. Not enough to go around. I will have to make more ;-) Will also try the blueberry. More, more, more frozen treat recipes, PLEASE!


  • Kirstin

    We made this recipe today but aren’t sure what kind of cherries we were using…cherries don’t grow here, so we bought whatever variety the grocery store sold us. :D

    The consistency of the frozen yogurt turned out perfectly, but it was very very sweet. Can we lessen the amount of sugar added, or will that change the properties of the end product?

    I haven’t tried it with less sugar, but I’m guessing that it will turn out fine. ~Elise

  • Ronnie

    Can I use skin/fat free milk in making frozen yogurt?

    Yes, but it will taste better if you use whole milk. Better yet use 1/4 cup of cream. ~Elise

  • Virginia May

    This sounds wonderful but I need imperial or metric measurements. Just about to find a good site for conversions then off to buy the ingredients!

    Hi Virginia, there is a measurement converter on the left side of the recipe page. It uses Google conversions. There’s a link with an explanation of how it works too. ~Elise

  • my little expat kitchen

    What a lovely recipe. Can I make this with Greek strained yoghurt?

    I don’t see why not. ~Elise

  • Amber

    Can I use cherries that I froze?

    I don’t see why not. ~Elise

  • Jackie

    I don’t have space for another gadget, so I don’t have an ice cream machine. But I have made gelato a few times now by putting everything in the blender til it gets good and mixed, with some “air foam” on top. Then I pour that mix into a quart sized plastic container with a good fitting top and put it in the freezer. Periodically, say every 20 – 30 minutes, I take it out and SHAKE IT UP AND DOWN LIKE MAD!!! Then once it starts to freeze, I do it a little less often. After it starts to really set up, I open it and stir in all the slushy stuff forming along the top and sides and let it freeze. It tastes great, and I use it when I need ice cream for other recipes. Of course it doesn’t get as smooth as regular ice cream but it does taste good. I might try making this frozen yogurt this way.

  • 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

  • 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

  • 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