Beat the summer heat with this refreshing, no-churn Greek yogurt cherry ice cream!

It’s creamy, sweet, and bursting with juicy cherries — and the best part?

No ice cream maker required!Made with Greek yogurt, whipped cream, and sweetened condensed milk, it’s super easy to whip up and freeze.

The cherries add a perfect touch of summer flavor!

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

1 can (14 oz / 400 g) sweetened condensed milk

1 ½ cups full-fat Greek yogurt

1 cup heavy cream (35% fat)

1 teaspoon vanilla extract

1-2 tablespoons Greek honey

1 ½ cups cherries (fresh or frozen, pitted and chopped)

(Optional: 2 tablespoons sugar if cherries are tart)

Directions

If using fresh cherries, pit and chop them. If they’re a bit tart, sprinkle them with 2 tablespoons of sugar and let them sit for about 10 minutes to release their juices.

In a bowl, whip the heavy cream using a mixer until it forms soft peaks.

In a large bowl, combine the sweetened condensed milk, Greek yogurt, honey and vanilla extract. Mix until smooth.

Gently fold the whipped cream into the yogurt mixture using a spatula, making sure not to deflate the mixture.

Add the chopped cherries (and any juices) and fold gently to distribute them throughout the mixture.

Transfer the mixture to a freezer-safe container (like a loaf pan or airtight container). Cover tightly with a lid or plastic wrap and freeze for at least 6 hours or overnight.

Let the ice cream sit at room temperature for a few minutes before scooping. Enjoy!—