This cherry strawberry frozen yogurt could hardly be easier to make, and the result is creamy, fruity and delicious. It was an instant hit in our house, and now already a favorite!
We’ve had a lot of warm weather recently, which I know is maybe a silly thing to say in summer, but more than usual. Unlike places that are used to lots of warm weather, not everyone has air conditioning here, us included.
It’s partly that the houses are older and closer together, it’s actually hard to do much more than window units, which we have in the bedrooms. Downstairs, though, we are generally not too bad unless we have a lot of hot days. And recently, we have.
It means turning on the oven is a big no-no, unless we get a cool day. Instead, it’s grilling (like chicken satay, lamb kofte etc) and no-cook (prosciutto salad, Mexican street corn salad) all the way. Plus perfect excuse to make the odd frozen treat!
I don’t generally give the kids that much in the way of ice cream, as it can be so sugar-loaded when you buy it, but with homemade, you can moderate a bit more. Especially using fruit as a base, like my grilled pineapple ice cream, there’s really no need for a ton of sugar. This cherry strawberry frozen yogurt is another great example.
The flavor combination came about partly by accident as my son was asking for popsicles on his birthday. However once I told him they’d take a while to freeze up, and instead an ice cream/frozen yogurt might be better, he was immediately sold.
He was set on cherry in there, and I had some strawberries so I put this together. We were all pleasantly surprised by just how good it was, I had to make some again soon after.
Making this cherry strawberry frozen yogurt
In simple terms, you put everything in the blender, tip in a container and let it freeze. First time round, I used my mini ice cream maker to speed up the freezing, but I figured I’d try a more typical approach for people without an ice cream maker for my next go.
On my second attempt, I decided it would make sense to freeze the strawberries first to help the mixture be colder which generally helps in getting a good consistency. It takes longer if using fresh strawberries, but it does mean you can use ready frozen if you like.
In terms of the yogurt, I would always go for full fat as it gives you a creamier texture. I was recently reading a blogger friend, Eileen at Baking Sense’s post for frozen yogurt with honey where she tests Cooks Illustrated’s claim that you should use regular yogurt rather than Greek yogurt. While I will take the advice for a frozen yogurt that’s predominantly yogurt, here I don’t believe it matters since there’s much more fruit than yogurt.
This cherry strawberry frozen yogurt is deliciously fruity, just sweet enough without being overly so, and with a gentle underlying tang. True, my house has been so warm this is dripping before I can take photos, but hey, all the more excuse to make some more.
Cherry strawberry frozen yogurt
- 1 cup strawberries 150g - recommend frozen, husked and in chunks
- 1/2 cup cherries 85g - halved & pitted volume/weight
- 6 tbsp plain yogurt 'regular'/Greek fine but recommend full fat; a little less is fine if you prefer
- 1 tbsp honey
- 1 tsp lime juice
- Put everything in a blender and blend until smooth. Transfer to a container and freeze approx 2 hours or more until relatively firm and scoopable. (Note you can also use an ice cream maker, but it's not particularly needed.)
Wednesday #FarmersMarketWeek Recipes
- Charred Corn, Zucchini, Arugula Pizza by The Baking Fairy
- Cherry Strawberry Frozen Yogurt by Caroline’s Cooking (you’re here!)
- Corn Pasta with Bacon and Pecorino Romano by Hezzi-D’s Books and Cooks
- Fresh Blueberry Streusel Topped Crumb Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Green Bean Salad by A Day in the Life on the Farm
- Grilled Peaches with Ice Cream by House of Nash Eats
- Indian Style Vegetable Fried Rice by Palatable Pastime
- Maple Bundt Cake with Cinnamon Maple Glaze by Family Around the Table
- Naan Bread Grilled Veggie Pizza by The Freshman Cook
- Peach, Zucchini and Onion Flatbread by Cookaholic Wife
- Raspberry Spinach Salad with Grilled Chicken by Tip Garden
- Roasted Onion Dip by Karen’s Kitchen Stories
- Savory Tomato Pie by Cooking With Carlee
- Southwest Stuffed Peppers by Jolene’s Recipe Journal
- Strawberry Shortcake Milkshake by The Redhead Baker
- Vegetable Lasagne Stuffed Zucchini Boats by Everyday Eileen
- Veggie Bagel Sandwich by Books n’ Cooks
- Watermelon Mojito Popsicles by A Kitchen Hoor’s Adventures
- Zucchini Scones by Kate’s Recipe Box
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