Homemade Dog Ice Cream with Yogurt: Cherry Yogurt Ice Cream
A fruity frozen treat made with fresh cherries and plain yoghurt. Pit the cherries before you start.

Ingredients
- 7 cherries
- 150g plain yoghurt
- 1 tsp coconut oil
Step-by-step instructions
- 1
Pit the cherries and cut them in half
- 2
Mix the yoghurt and coconut oil together
- 3
Fill an ice cube tray halfway with the yoghurt and coconut oil mixture
- 4
Press half a cherry into each section, then top up with the rest of the yoghurt mixture
- 5
Freeze for at least 90 minutes
Tips and notes
Always pit the cherries carefully. The stones contain trace amounts of cyanide and are a choking hazard. Full-fat natural yogurt (3.5%) works best - it freezes creamier than low-fat. For sensitive dogs, use lactose-free yogurt. Let the ice thaw for 5-10 minutes at room temperature before serving - ice that is too cold can irritate the stomach. Silicone moulds are better than rigid ice cube trays; the ice comes out much more easily.
Storage
Keeps in the freezer for 2-3 months. Best frozen individually in silicone moulds so you can take out portions as needed.
Variations
- →Strawberries or blueberries instead of cherries
- →Quark instead of yogurt for a firmer texture
- →Press banana chunks into the moulds
- →Add a teaspoon of honey for extra sweetness (adult dogs only)
Which dogs is this suitable for?
All dogs from 6 months. Adjust portions to your dog's size: small dogs (under 10 kg) get 1-2 cubes, medium-sized dogs 2-3, large dogs up to 4. A welcome cool-down on hot days, but not every day.