Vegan Cherry and Pistachio Froyo

This vegan cherry fro-yo is a refreshing and dairy-free dessert that’s as nourishing as it is delicious. Made with Organic frozen cherries and topped with crunchy shelled pistachios, it’s the perfect scoopable sweet treat for alfresco dining or anytime you’re craving something fruity and satisfying. Creamy, vibrant and naturally sweet, this easy recipe blends wholesome ingredients into a dessert that feels indulgent—but is full of goodness.

Serves 6-8

• Prep 5 mins
• Total 25 mins for soft serve or 1 hour plus for scoopable

Storage Freezer for 2 weeks

Ingredients

• 250ml almond milk yoghurt (we used Nush)
• 250ml coconut milk yoghurt (we used Cocos Organic)
• 3 - 4 tbsp maple
• 1 tsp vanilla extract
• 1/3 tsp flaky sea salt
• 200g PACK’D Organic frozen Cherries, chopped
• 60g pistachios, shelled

Method

In a large bowl, whisk together the yogurts, maple syrup, vanilla and salt until well combined. Pour the mix into a frozen canister of an ice cream maker and follow the manufacturer's directions.

Toast the pistachios in a non-stick frying pan on a medium heat for 2 - 3 minutes until golden. Allow to cool then chop.

Chop the frozen cherries into small chunks. Add them to the ice cream maker right at the end with the pistachios to mix through or swirl in a bowl with a spatula.

Scoop & enjoy for soft serve or transfer to a freezable container and freeze, checking at 30 minute intervals until scoopable to your liking.

Note it can be left in the freezer and just allow it to come to room temperature to scoop. It can also be refrozen a couple of times if it thaws.

Notes

Adjust maple depending on how sweet your yoghurt is. If using a no churn method, transfer to a freezer container after mixing in a bowl and stir every hour for 3 hours - note it will change colour this way though as the cherries will bleed into the mix.