One day when I’m properly grown up I will buy myself an ice cream maker. Probably when I’m grown up enough to have a kitchen big enough to store an ice cream maker in.
But for now I feed my hunger for home-made ice creams with recipes like this, for semifreddos and frozen yoghurts, that don’t actually require a machine.
This is such an easy and delicious dessert; one you can rustle up with largely store cupboard ingredients. Although do bear in mind you’ll need to take it out the freezer every half an hour and whisk until it’s frozen, so don’t plan to go out anywhere until it’s done. Obviously we generally prefer our fruit fresh, but we always have some of the tinned variety (peaches, mandarins and in this case black cherries) lurking at the back of the cupboard for those ‘just in case’ pudding needs.
I like a little fruity texture to my frozen yoghurt so I puree the cherries in two batches. Feel free to puree all in one go if you prefer yours smooth.
Black cherry frozen yoghurt
2 x 400g tins of black cherries (pitted)
500g low fat Greek yoghurt
3tbsp caster sugar
juice and zest of half a lemon
Put two-thirds of the cherries in the food processor, along with the yoghurt, sugar, lemon juice and zest and puree until fairly smooth. Add the remaining cherries and whiz a smidge longer, just long enough to slightly break up the last lot of cherries.
Pour the mixture into a plastic container, cover and place in the freezer. Whisk the mixture well every half an hour until it is just frozen. This will take about two to three hours.
The frozen yoghurt is ready to eat when you can’t whisk it any more, and is best consumed within two to three weeks.
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