Let cherries thaw on your countertop while you mix your froyo yogurt base.

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.

Use a fork or a potato masher to gently break up the Montmorency tart cherries. Add them to the ice cream maker toward the end of the churning time so they swirl throughout.

Scoop & enjoy! (and/or pour it into a container and freeze it for 30 minutes to firm it up).

Notes

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.

Recipe courtesy of Jeanine Donofrio, LoveandLemons.com