From the ashes of failure come the embers of success. That melty, lackluster, sour cherry frostinginspired me to churn out a batch of sour cherry frozen yogurt. Though I’m still in pursuit of a frosting with good architecture, for now this is a perfect accompaniment to the pineapple upside down cake. I’m using this heat wave as an excuse to pour anything I can find into my KitchenAid ice cream attachment. Easier than ice cream, frozen yoghurt is practically a mix and dump recipe. Get into it.
3 cups Yogurt (or any dairy free alternative)
¾ cup Coconut Milk
¾ cup Cherry Concentrate
1 tbs Honey (or more if you like it sweet)
1 tsp Lemon Juice
-Whisk all ingredients in a large bowl.
-Pour mixture into your ice cream maker and use as instructed.
-Eat it. Duh.
Prep. Time: 15 minutes+churning time
Yield: 1 ½ quarts