Coconut Pinkcherry Frozen Yogurt

OK, folks,  cherries are coming into season, and I look forward to this all year.  This is so easy to make and is probably one of the best things I have made in my Ice Cream Maker.  Guess how you make frozen yogurt? You take yogurt, and you freeze it.  I don’t mean to make the recipes sound simplistic, but by weeding out so many unnecessary ingredients. Adapted form The Perfect Scoop, they give you the tools to triumph over the glorious complexities like fresh fig, pear pecorino and chocolate peanut butter ice cream. 

I have really struggled to find good ice cream and frozen yogurt recipes. Why so much sugar in a cantaloupe sorbet? Isn’t it already sweet enough? Why should I add an equal part of water to watermelon puree? It’s a weak flavor to begin with, why dilute it so? Why do so many frozen yogurt recipes call for oddities like gelatin and milk? Can’t you just freeze yogurt? The answer is pretty much YES!  Fruit, Yogurt, Sugar, Un-sweetened Coconut Milk and Almond extract.   Done. 

Makes about 1 quart

Ingredients:

3 cups Greek-style yogurt
3/4 cup sugar
1/2 teaspoon almond extract
3/4 cup cherries, pits removed and roughly chopped
1 cup unsweetened coconut milk

Directions:

1.  Mix together the yogurt, sugar, almond extract, cherries and coconut milk. Stir until the sugar is completely dissolved.

2.  Refrigerate 1 hour.

3.  Freeze in your ice cream maker according to the manufacturer’s instructions.