Cherry Coconut Frozen Yogurt with Cherry Jam

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“All alone
With my iPhone,
Need a quick
Sweetness fix,
Not fatty & fried
But tested and tried,
Of fruits bright
Summer in every bite,
Yogurt is the trend
I have a new friend,
Go away iPhone
I am no more lone.”
For the cherry jam
2 cups fresh cherries, pitted
1 tablespoon ground brown sugar
1 teaspoon water
For the Frozen Yogurt
1 cup frozen yogurt
½ cup whole cream milk
½ cup coconut milk
½ cup cherry jam (made from above)
4 tablespoons ground brown sugar/honey
2 tablespoons fresh cream
¼ cup semisweet chocolate chips
Make the jam: Heat all the ingredients over medium flame and cook till most of the liquid has evaporated- approx 15-20 minutes. Mash the cherries as you go along, leaving a few bog pieces. The consistency should be semi thick and the mixture will become dark red and start sticking to the sides of the pan. To test if the jam is ready, put a small blob on cold water. It should immediately take a jelly like consistency.
Remove from heat and cool.
Make the frozen Yogurt- Bring to boil the milk, sugar and coconut milk. Once simmering, remove from heat and mix in the remaining ingredients, except the chocolate chips. Mix well, and put in the freezer for approx ½ hour. Use an aluminum or metallic bowl if possible, instead of plastic.
After ½ remove from the freezer. The sides should have started to freeze. Put the chocolate chips in. Use a spoon to whip up the mixture quickly, so as to let some air in, and freeze again. Repeat this process at least 6-7 times. As you go along you’ll notice the crystals reduce and the mixture starts to gain a creamier consistency. This is because of the air that get’s in every time we whip it.
The last time, let it freeze for around an hour. Remove and serve immediately with some cherry jam.
A sweet & healthy treat!
Alternative: if you have an ice cream maker, just freeze the mixture for 2 hours straight and then put it in the ice cream maker for around 20-25 minutes.