A good fruit and yogurt parfait gives our conscience a healthy feeling at what is usually a carb-loaded breakfast. Well, maybe that’s just me, but swapping out frozen yogurt for ice cream seems to work the same way in my head. Frozen yogurts really are not any healthier than a traditional ice cream and this one isn’t even 100% yogurt. So I can’t really make too much of an argument for this sour cherry frozen yogurt being a healthy alternative.
Making frozen yogurt at home can be difficult due to the fact that the high water content of yogurt can become as hard as ice when frozen. Who wants a frozen dessert that’s difficult to scoop?! Definitely not me! Since this sour cherry frozen yogurt brings ice cream and frozen yogurt together, the result is a slightly harder ice cream but a softer frozen yogurt, or what I like to think of as the best of both worlds. To balance the tanginess of the yogurt, a sour cherry sauce rounds out all the flavors.
I say this with each ice cream recipe, but this seriously may be my favorite of this year’s Ice Cream Week series. After I make each of these recipes, I have at least five quarts of ice cream in my freezer, so I definitely do my share of sampling…over and over again. No judgement please!
Want more fruit-flavored ice creams?
[arve url=”https://www.youtube.com/watch?v=fQHRmen7aMI” thumbnail=”15727″ title=”Sour Cherry Frozen Yogurt” description=”This sour cherry frozen yogurt is combination of Greek yogurt and a more traditional ice cream base, which means it has much better scoop-ability than other frozen yogurts. Plus, a sour cherry sauce cuts some of the tart fro-yo flavor!” upload_date=”07/12/2018″ /]Print
This sour cherry frozen yogurt is combination of Greek yogurt and a more traditional ice cream base, which means it has much better scoop-ability than other frozen yogurts. Plus, a sour cherry sauce cuts some of the tart fro-yo flavor!
For the frozen yogurt
- 1 1/4 cups + 2 tablespoons whole milk
- 3/4 cup heavy cream
- 2 tablespoons corn syrup
- 2/3 cup sugar
- 1 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1 quart whole fat Greek style yogurt
- 1 recipe sour cherry jam (ingredients below)
For the sour cherry jam
- 1 3/4 cups fresh or frozen sour cherries
- 1 cup + 2 tablespoons sugar
- 4 tablespoons lemon juice
For the frozen yogurt
- In a 4 quart saucepan, whisk 2 cups milk, heavy cream, corn syrup, sugar and salt. Set over medium heat.
- While the milk mixture is heating, whisk the cornstarch and reserved 2 tablespoons milk until smooth. Set by the saucepan.
- As the mixture comes to a low boil, whisk to ensure all the sugar is dissolving. Allow to boil slowly for 2 minutes. Remove from heat and whisk in the cornstarch mixture. Return to heat and whisk until the ice cream is bubbling throughout.
- Remove from heat and stir in the vanilla extract and Greek yogurt.
- Let cool to room temperature, 20 minutes. Then pour into an airtight container.
- Chill at least 6 hours.
- When the ice cream base has chilled, remove from the refrigerator and pour into ice cream maker.
- Follow the instructions with your maker as they can vary depending on the manufacturer. Insert the paddle and churn until thick. In a KitchenAid ice cream attachment, this takes about 25-30 minutes.
- When the ice cream has churned, scoop it into an airtight freezer container, layering with the sour cherry jam (recipe below).
- Freeze 4-6 hours before enjoying to ensure it is at a good scooping consistency.
For the sour cherry jam
- In a 2 quart saucepan, combine the cherries, sugar and lemon juice. Stir and bring to a boil over medium-high heat.
- When at a boil, turn heat to medium and continue to cook until slightly thickened, 12-14 minutes.
- Remove from heat and cool to room temperature.
- Store in an airtight container in the refrigerator until read to use. This will keep in the refrigerator for up to 2 weeks.
- Serving Size: 1/2 cup
- Calories: 355
- Sugar: 47.7g
- Sodium: 295.4mg
- Fat: 13.3g
- Saturated Fat: 7.5g
- Trans Fat: 0.2g
- Carbohydrates: 48.5g
- Fiber: 0.3g
- Protein: 12g
- Cholesterol: 38.3mg
Keywords: frozen yogurt
Grab the items from this video:
- Ice cream tubs used to store ice cream
- My KitchenAid stand mixer that I use practically every day for everything
- My KitchenAid ice cream bowl to mix up all these delicious ice creams
Note: this post contains affiliate links. I make a small commission off each item purchased through the link provided.