Tart Cherry Frozen Yogurt

Tart Cherry Frozen Yogurt / @loveandlemons

I’m not sure where to start with this one. We’ve made a lot of ice creams before, so I don’t know why it’s taken us this long to think of making frozen yogurt with actual yogurt.

Guess what? It tastes nothing like that fake froyo you get from those places with the big machines and food-coloring-colored toppings. This is made with greek yogurt, a bit of coconut cream, maple syrup and vanilla. It’s rich, creamy, and tangy (a little like cheesecake), with a bright pop of flavor from the tart cherries that are marbled throughout. We’re kind of obsessed.

Tart Cherry Frozen Yogurt / @loveandlemons Tart Cherry Frozen Yogurt / @loveandlemons

Unless you live in Traverse City Michigan, you might not be familiar with Montmorency tart cherries (they’re also sometimes called sour cherries). They’re less sweet than regular cherries (hence the name), and have a bright tangy flavor. They have a short growing season and require a very specific climate which is why they’re usually sold either frozen, dried, or in juice form.

In addition to being just plain tasty, they have some major superfood qualities. They’re a natural antiinflammatory as well as a source of melatonin. They’ve been known to reduce muscle soreness and insomnia which, ironically, are two huge issues for me so I’m excited to see if these make a difference. I love a good natural remedy. Especially if it comes by way of frozen dessert!

Tart Cherry Frozen Yogurt / @loveandlemons

Healthy factors aside, make some yummy froyo this weekend! If you can’t find tart (or sour) cherries in your grocers’ freezer section, you can make a request for your store to start carrying them (I do this all the time). Or click here for a list of growers with online ordering options. Here in Austin, I found them at Wheatsville Coop.

Tart Cherry Frozen Yogurt / @loveandlemons

tart cherry frozen yogurt
  • ¾ cup frozen tart cherries
  • 2 cups full fat greek yogurt (see vegan option below)
  • 1 can full fat coconut milk (refrigerate & scoop the solid part)
  • ⅔ cups cane sugar
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon sea salt
  • extra tart cherries
  • toasted sliced almonds
  1. Let cherries thaw on your countertop while you mix your froyo yogurt base.
  2. In a large bowl, whisk together the yogurt, coconut milk solids (see note below), sugar, maple syrup, vanilla and salt. Whisk until well combined then pour the mix into an ice cream maker and follow the manufacturer's directions.
  3. Use a fork or a potato masher to gently break up the tart cherries. Add them to the ice cream maker toward the end of the churning time so they swirl throughout.
  4. Scoop & enjoy! (and/or pour it into a container and freeze it for 30 minutes to firm it up).
To separate the coconut solids in your coconut milk: Put a can of coconut milk in the fridge overnight. When you're ready to use it, open it (without shaking it), and scoop the solid part out. (For this recipe, it's ok if you get some of the watery part). Save the rest of the coconut water for a later use.

After you've stored your frozen yogurt in the freezer overnight, it'll harden more than normal ice cream (because there aren't stabilizers in this recipe), just let it sit out to thaw for 20 or so minutes and it'll become creamy again.

Vegan option: skip the yogurt and use 2 (total) cans of full fat coconut milk instead.

I have this Cuisinart ice cream maker.

tart cherries


Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. I love frozen yoghurt, and I love the use of tart cherries here. Always enjoy a bit of sour with my sweet. 🙂

  2. dana from minimalistbaker.com

    That looks amazing! Gorgeous photos by the way. I want a scoop so badly!

  3. Saska from workthathealth.blogspot.com

    Sounds and looks absolutely yumm! Can’t wait to try it out, although it seems like it contains a lot of fat?

    • jeanine

      I like my ice creams to be really rich and creamy (it is dessert afterall! – plus I find I eat less when I have just a few super delicious bites). You could scale back and use coconut milk instead of coconut cream. I haven’t tried it with less-fat greek yogurt so I’m not sure how that would work out. I’ll report back if I give it a go!

      • Saska from workthathealth.blogspot.com

        Yeah you’re right, I’ll safe it for when I have my whatever-I-want-to-eat day 🙂 Thanks for sharing the recipe!

  4. This look so so yummy!!
    Do you think it would be possible to do it with just coconut milk and no yogurt? Or is the yogurt quite vital?

    {Teffy’s Perks} X

    • jeanine

      Yep, see my all-coconut-vegan version written in the notes in the recipe…

      • Ahh thanks! Missed the last note for some reason!

  5. Nicole B.

    I’ve been really wanting an ice cream maker recently so that I can make delicious desserts like this. Do you have any suggestions on a good one by chance? I am a new follower so I’m not sure if you have touched base on this question in the past. Love your images by the way. Your photography is great!

    • jeanine

      Thanks! I just added a link in the notes to the one I have… I think it does a pretty good job for being one of the more reasonably priced ones. (I haven’t tried any others so I can’t really compare).

      • Nicole B.

        Thanks so much for adding this information!

  6. Cheryl from 40aprons.com

    Mmmmmm, this looks amazing. I always go for the “California tart” at the froyo stops, because they actually taste vaguely like yogurt. I tried making Jeni’s froyo recipe, but it was so dern complicated – THIS is right up my alley. And tart cherries.. love. Very much making this.

  7. Mary from insideabritishmumskitchen.com

    Simply delicious! lovely and healthy and so pretty too!

  8. Ella from youtube.com

    My family’s beach house is just outside of Traverse City, we got back from a trip there last week! They are ALL about the cherries. Tart cherry juice is sold in capsule form, gel form, juice form… it’s everywhere! Can’t wait to try this recipe (vegan version!) with the tart cherries we’ll get up there *next* year 🙂

    • jeanine

      Oh wow :), Well they say it’s the tart cherry capitol!

  9. I would be kinda obsessed too, this looks incredible. My boys would go crazy for some!

  10. Hi!
    I live in sweden and I don’t think we have this kind of cherries… What can I substitute it with? Normal cherries + lemon jucie maybe??
    Love Thea

  11. wonderful pictures. You are very endowing. Thanks for the recipe.

  12. Wifey

    This looks fabulous! Cherries are not a favorite, though… Would this work well with other berries/fruit? Strawberries or blueberries, perhaps?

  13. Holly

    I can almost always find canned sour cherries packed in water at the grocery store with the canned fruit. I know they make awesome cherry pie and would probably work well in this recipe.

  14. Carly from playingforeats.com

    Hooray for this recipe! I did my grad school thesis on the effects of tart cherry juice consumption in athletes, so I’m always up for trying new tart cherry recipes.


  15. Linda

    If I want to try making this with coconut milk instead of coconut cream, any idea how much I would substitute for the coconut cream? Not sure how much solidifies in the can after refrigerating. Thanks!

  16. Alison

    I made this recipe and it was delicious! Really simple and tasty. Thank you for sharing!

  17. Linda

    Hi Jeanine, Just wanted to report back how delicious this recipe turned out. Definitely the best ‘ice cream’ I’ve made yet. I followed the recipe but instead of the coconut cream used approx 1/2 cup of full fat coconut milk. I thought it seemed a bit wet after running through the ice cream maker, but after being in the freezer the consistency was perfect. The really nice thing about the ice cream was that even after several days in the freezer the texture was still great. Sometimes I find the homemade ones get really icy.
    Thanks – will be trying more of your ice cream recipes!

    • jeanine

      Hi Linda – I’m so glad this turned out so well – thanks for coming back to let me know!! Great to know about the full fat coconut milk 🙂

  18. Florence Claveau

    If you don’t own an ice cream maker, can you blend the ice cream in a blender ?

    • Jeanine Donofrio

      Hi Florence, I’m not sure I haven’t tried making this one in a blender…

  19. Linda

    Hi Jeanine, I made this recipe of yours a couple years ago but now reconsidering making it with less cane sugar (1/3 cup?) and keeping the maple syrup as is? Do you think that would work or be too tart? I can’t recall how sweet it tasted. I made a recipe recently that had 3 cups yogurt to 1/2 cup honey ratio that was sweet enough, so considering trying it with less.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.