These simple to prepare biscuits, which are a combination between a scone and a crumpet, will be the highlight of any meal, and you’ll enjoy that there’s no need to preheat the oven. Years of searching led me to the bacon and cheese version of this dish, which I then altered to create the plain version I adore. I was astounded at how simple they are to create when I eventually found it!
| Prep Time: | 10 mins |
| Additional Time: | 4 hrs 20 mins |
| Total Time: | 4 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 cups |
Ingredients
- 1 cup heavy cream
- 1 cup vanilla low-fat yogurt
- ½ cup fat free milk
- ¼ cup cherry juice concentrate
- 1 cup frozen dark sweet cherries
- ½ cup white sugar
- 2 teaspoons almond extract
- 1 pinch salt
Instructions
- Place cream, yogurt, milk, and cherry concentrate into a blender. Add cherries, sugar, almond extract, and salt. Purée until only small bits of cherries remain.
- Pour mixture into a 1 1/2-quart ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts
| Calories | 434 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 14 g |
| Sodium | 86 mg |
| Sugars | 50 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy and very good. I made two batches. I used fresh cherries and left some chunkier, omitted salt and almond extract. Added chocolate chips to one of the batches. Will definitely make this again.
First off, I’m the one who orders a Reese’s Blizzard at Dairy Queen and has them add peanut butter sauce in it. I made this without substitutions and high hopes. I was not disappointed! If you’re a peanut butter like me, give this a try. You will NOT regret it!
Halved yogurt, added extra 1/2 cup cream, halved extract also. Added mini chocolate chips. Perfect ice cream, very cherry with that concentrate!!
This was a good recipe as it is listed. It is very rich. I will probably make it again with a few alterations. My family really liked it.
This is a great cherry ice cream. It was a challenge finding the cherry concentrate, but I was finally able to get some dark sweet cherry concentrate, which is definitely needed. I had 12 oz. of dark sweet cherries, so increased the ingredients by 1/2. As others had stated, there really isn’t the need to use the ice cream freezer since the food processor “churns” it enough. 5 minutes in the ice cream freezer over churned my batch and made it stiff and brittle. The taste was great, so the texture issue resolved when it started melting. I will definitely make this again.
This ice cream was awful. It tasted very artificial. My kids wouldn’t even eat it. I believe the cherry juice, almond extract and vanilla yogurt were the culprits.
This is excellent. I did reduce the almond by 1/2 and then followed recipe
I used lactose free heavy creme for the milk and heavy creme portions, lactose free 3% greek yogurt since we prefer a creamier Ice cream. Didn’t know what cherry concentrate was but prefer homemade ingredients in ice cream so I made a cherry syrup with real cherries,water and sugar. Worked nicely and I found the end result was more light like yogurt ice cream and sorbet then rich traditional ice cream. I will make again
Excellent!
Wow…amazing. Followed recipe exactly and only change I made was to add dark chocolate. The Cherry Garcia addict I made it for proclaimed it was better than the Ben and Jerry’s ice cream because it had more cherry flavor. Will definitely make again. Thanks for sharing. Oh, I got the tart cherry concentrate at the health food store.
My favorite ice cream ever! Omit cherry juice and replace with a little more cream and vanilla extract for vanilla cherry or add chocolate shavings or chunks for your own version of cherries Garcia – YUM
I am in heaven! Yumm! I changed the dairy around based on what I had in the refrigerator. With ice cream recipes, as long as the volume is the same it works. I had fat free vanilla yogurt so I used low fat milk instead. I love hearing all of the solutions for the cherry concentrate. Mine was to use the juice from the frozen cherries to make a cherry simple syrup. So good. Of course for Cherry Garcia fans, chocolate chunks are a must add.
Luv this recipe. Roxs!!! =]
Very yummy! I forgot to put in the almond extract, but honestly didn’t miss it. I also used maraschino syrup instead and it turned out delicious!
Instead of using cherry concentrate, I macerated the fresh cherries over night in some sugar and a little water, then I used that juice. It came out just fine & saved me a couple of bucks 🙂 I have been on a coconut craze lately so instead of almond extract I used coconut. This is a fun recipe to experiment with. I thought about trying chocolate yogurt next time.
I’m not a great fan of cherry ice cream (I made it because my husband loves it), but this really is fantastic! The only changes I made were omitting the almond extract and using cherry syrup instead of the concentrate. We didn’t think that there was a strong yogurt flavor at all. I’ll definitely make this again, it’s too good and easy not to!
This was the first recipe I tried in my new ice cream maker! It came out good. I made some substitutions to make it semi-lowfat. I used sugar substitute, fat free milk with butter instead of heavy cream (I didn’t have any) and fat free greek yogurt. I used fresh cherries and boiled down cherry juice to a quarter cup. Then I used my immersion blender to mix it all up before pouring it into the ice cream maker. I kept some big chunks of cherries in there. It turns a pretty pink color and was not quite as creamy as ice cream, but with my substitutions I didn’t expect it to be. I added chocolate chips based on others suggestions, but it didn’t need them at all. This has an excellent flavor as is. Good recipe, thanks!
This was ok. I like mine with more realy cherries.
Wow, this has great flavor. Didn’t have any yogurt so I used 1/2 and 1/2 instead. Turned out great.
Odd blend of flavors, but it is creamy as promised. I believe the yogurt plays a good part in that – do not leave it out! For the life of me, I could not find cherry concentrate ANYWHERE in the grocery store. So, that wasted a good part of my time. Ended up just using “juice w/concentrate”. I also wasn’t willing to buy almond extract – so I used vanilla.
I’d give this recipe 10 stars if I could! I’ve been making ice cream for many years and this is the absolutely best recipe I’ve ever tried. Couldn’t find the cherry juice concentrate so I used grenadine (as another reviewer suggested). I used Stoneybrook farms organic french vanilla yogurt and added some mini chocolate chips during the last 5 minutes. I followed the recipe exactly and we had the most flavorful creamy ice cream I’ve ever made. My guests thought it was Ben & Jerry’s or Haagen Das!!!!!! They were shocked when I told them it was home-made. It was just as good the next day… no ice crystals. I’m looking forward to experimenting with this same base recipe but different fruits… will try peach as soon as they come in season.