Turkish · Dessert
Sour Cherry Ice Cream
A lightened take on Turkish-style sour cherry ice cream (vişneli dondurma), built no-churn from whipped cream folded through thick Greek yogurt and swirled with a quick sour cherry compote instead of a heavy cream-and-sugar custard base.
$1
20 minsPrep
8 minsCook
388 minsTotal
EasyLevel
Nutrition per serving
247Calories
6.4gProtein
15gFat
21.8gCarbs
20gSugar
1.1gFiber
31mgSodium
40mgChol
9.3gSat Fat
226mgPotassium
89mgCalcium
0.2mgIron
0.3mcgVitamin B12
4.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Turkish Apple Tea (Elma Çayı)
local
Turkish Cherry Liqueur (Visne Likörü)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Pit and roughly chop 90g sour cherries, then simmer with the sugar and lemon juice over low heat for 6-8 minutes until jammy and reduced to about 60g; cool completely in the fridge.
2
Whip the heavy cream in a chilled bowl with a hand mixer to soft peaks, about 2 minutes.
3
In a separate bowl, whisk the Greek yogurt with the vanilla extract until smooth.
4
Fold the whipped cream into the yogurt mixture in two additions, keeping as much air in as possible.
5
Swirl in the cooled cherry compote with just two or three folds so streaks remain visible, don't fully combine.
6
Transfer to a small freezer-safe tub, cover with a lid or parchment pressed to the surface, and freeze for at least 6 hours or until firm.
7
Scoop into two bowls, top each with the reserved halved fresh cherries, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g greek yogurt
- 1.8 oz50g whipped to soft peaks heavy cream
- 3.2 oz90g pitted, chopped, simmered to a compote cherry
- 0.2 oz5g lemon juice
- 0.7 oz20g sugar white
- 0.1 oz3g vanilla extract
- 0.5 oz15g halved, raw, for garnish cherry
