Sour Cherry Almond Frozen Yogurt

August 23, 2009
2 Ratings
Photo by James Ransom
  • Makes about 2 pints
Author Notes

This Sour Cherry Almond Frozen Yogurt uses thick Greek-style yogurt as a base, which gives it a tangy and rich flavor. I chose sour cherries because I made the frozen yogurt a few weeks ago, when they were still in season and plentiful at the farm stands. If you use sweet cherries instead, just reduce the sugar by a few tablespoons to keep the yogurt from being too sweet. And be sure to select a good and tangy Greek-style yogurt.

Note: I pitted my cherries and then placed all the pits in a little pouch made out of cheesecloth. I included the pits along with the cherries when I was making the sauce in order to give the fruit an extra hint of almond flavor. It's an optional step, but it adds a nice touch. —Alejandra_

Test Kitchen Notes

WHO: Alejandra_ is a food writer, recipe developer, and culinary instructor whose life philosophy is the same as the name of her blog: “Always order dessert.”
WHAT: The Greek yogurt you know and love, mixed with sour cherries, and churned into a frozen treat.
HOW: Reduce the cherries into a sweet sauce over the stove, then blend with Greek yogurt, rum, and almond extract in a food processor. Mix in an ice cream maker, distract yourself for a couple hours as the yogurt freezes, then break out your spoons.
WHY WE LOVE IT: This recipe combines the trendy with the seasonal: The Greek yogurt you’re eating for breakfast and using for marinades comes together with the freshest cherries at the market. Greek yogurt is having its moment in the spotlight, and we won't pass on the chance to eat it as a sweet, tart dessert. —The Editors

What You'll Need
  • 3 cups sour cherries, pitted and stones reserved
  • 3/4 cup sugar
  • 1 teaspoon kosher salt
  • 1/4 cup water
  • 1 1/4 cups plain Greek yogurt
  • 1 tablespoon rum
  • 1 tablespoon pure almond extract
  1. Combine the pitted cherries, sugar, salt, and water in a small saucepan. If desired, wrap the reserved pits in a length of cheesecloth and add them to the mixture (this will impart a little extra natural flavor). Heat the cherries over medium heat until the sugar dissolves and the cherries release their juices. Stir occasionally.
  2. Remove the cherry mixture from the heat and discard the pits. Let the cherries cool to room temperature before pouring them into a food processor and processing until smooth.
  3. Add the Greek yogurt, rum, and almond extract, then process for another minute until everything is completely smooth and combined. There will still be little pieces of cherry skin in the mix, but that's okay.
  4. Pour the mixture into a bowl and cover with plastic. Place in the fridge and let cool for at least one hour.
  5. When you are ready to make your ice cream, pour the mixture into the base of your ice cream maker and churn according to the manufacturer's directions.
  6. When the churning is complete, place the frozen yogurt into an air-tight container and let freeze for at least two hours before serving. Store in the same container for up to one week.
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10 Reviews

Maureen R. May 12, 2022
Could you make the "custard" and put it in a graham cracker crust and freeze it? Fro-yo cherry pie? I don't have an ice cream maker...
Ann April 10, 2016
I have heard that cherry pits are poisonous??
T R. July 9, 2014
Is it possible to omit the rum, or will this affect the consistence?
Amanda H. July 9, 2014
I think it should be fine without the rum.
DeannaMarie July 8, 2014
I made this using frozen cherries, and it came out fab! I used 2 cups, after they'd been thawed out (with the juices), and love the fresh cherry flavor that still comes through. Also, the bright purple color is pretty rad :) Thanks for the great recipe!!
Amanda H. July 8, 2014
Glad to know it works with frozen cherries -- thanks for your notes on this!
AntoniaJames August 15, 2010
Do you measure the three cups of cherries before or after pitting? Thank you.
Amanda H. August 30, 2009
Can you use frozen cherries?
Alejandra_ September 1, 2009
I haven't made it with frozen cherries, but I think you definitely can! You're cooking them down first anyway, so I think it would work well.
NamasteSF November 2, 2023
I found 'sour cherries' in a jar at a middle eastern market recently; I'm guessing (I'll go look again) that they're preserved in sugar syrup or thickened like a jam. I wonder if that would work? Lazy frozen yogurt?