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Recipe for the weekend : AH-MAZING Frozen Yogurt

I’ve wanted an ice cream maker for years. YEARS.

But I’ve always talked myself out of it. Silly me.
Last week I went to Costco in a funk [BAD idea, by the way — all that  SLOW walking and giant shopping carts in the aisle will do NOTHING for a bad mood.] and came home with an ice cream maker. THIS ice cream maker, to be precise.

Our lives will never be the same.

* * *

I’ve always been an ice-cream-and-sorbet-only kind of girl. Frozen yogurt just seems kind of meh.

But, due to a lovely combination of conditions, my opinion may be changing:

* We came home from camping to a half-full container of slightly questionable yogurt — when there is too much whey on top, I tend to avoid it, even though I know I could just stir it in. I decided to strain it instead, to make greek-style yogurt.

* THEN I remembered THIS recipe that I’d seen a few weeks ago (before the purchase of my ice cream machine).

* AND I had a tupperware of pitted but purposeless local cherries languishing in my fridge.

The result? PERFECTION.

{Ignore that giant scoop out of the middle — I have NO idea how that got there…}

Flathead Cherry Frozen Yogurt

~ adapted from THIS recipe over on ~

1 1/2 cups strained yogurt (or plain Greek yogurt)
3/4 cup brown sugar
3/4 cup half-and-half
3/4 cup pitted cherries, soaked in 2 Tablespoons Rum or Vodka (or liquor of your choice)

If you are straining your own yogurt, start the night before and put 3 cups yogurt into a cheesecloth lined strainer over a pot. Gather up the ends of the cheesecloth to make a little yogurt-satchel and leave in the fridge to drip overnight. In the morning, unwrap the strained yogurt and put it in a new container until use. Discard the whey.

Combine the sugar and half-and-half in a mason jar (with a lid) and shake vigorously every five minutes for a half-hour, until the sugar has dissolved. (Alternately, you can gently heat the two together so the sugar dissolves, but then you have to cool the liquid for an hour or two and I am impatient. Plus, shaking things is fun.)

Put yogurt in a medium-sized bowl and gradually whisk in the half-and-half mixture until creamy.
Coarsely chop the cherries – I don’t like giant fruit-bits in ice cream, but chop however much or little you like. Add cherries and the alcohol to the yogurt mixture and stir. (Fruit tends to freeze really hard and adding a little alcohol prevents the cherries from turning into ice blocks in your ice cream.)

WARNING: if you taste the mixture at this point, you may not be able to stop…

Put the bowl in the fridge for a half hour, or so, so it is nice and cold when you put it in your ice cream machine.
Freeze according to the manufacturer’s directions.

The ice cream is the perfect consistency straight out of the machine, so if you make this ahead of time, let it sit out for a few minutes to return to optimal creaminess before you serve it.

Enjoy with friends (sharing is nice), or by yourself (it’s YOGURT! You can have it for breakfast!).


  1. Thank you for the link to that ice cream maker! I’m not a huge ice cream person but I, too, have some local (Flathead Lake!) cherries and like that this machine does not need the rock salt. AND, this weekend is my Costco weekend so hoping they have the same machine.

    • THANKS Cathy!
      I never thought about how else I could use it — silly me.
      Of course the dogs would love it, and the ideas in the link are brilliant as well.

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