To Individually Quick Freeze Cherries:

Pit the cherries with a hand pitter or plunger pitter. If you don't have either of those, you can put a plain tip for an icing or pastry bag on the tip of your finger and use it to push the pits out of the cherries. Lay the pitted cherries on a rimmed baking sheet that is lined with foil or a silpat (for easier removal of the frozen cherries) and put the pan in your freezer. When the cherries are frozen solid, remove them from the pan (lifting the silpat and foil to help as necessary) and slide them quickly into a resealable zipper type bag. Close the zipper bag and put back into the freezer, labeled, quickly so the cherries do not melt. Store thusly for up to a year.

Juicer Instructions:

Fit your whole-fruit juicer with a blank plate. Drop the frozen cherries into the hopper and use the tamper to guide them downward. Eat the extruded fruit immediately for soft serve texture or smooth the top of the fruit, lay plastic wrap directly on the surface to prevent freezer burn, and put in the freezer for at least 30 minutes but up to an hour before serving to make it easier to scoop.

Food Processor Instructions:

Fit the work bowl of your food processor with a metal blade. Add frozen cherries to the work bowl and process until smooth. Serve immediately for soft serve texture or smooth the top of the fruit, lay plastic wrap directly on the surface to prevent freezer burn, and put in the freezer for at least 30 minutes but up to an hour before serving to make it easier to scoop. If it is too liquidy after processing you should scrape the mixture into ice cube trays and freeze again. After the cubes are re-frozen, drop those into the work bowl of your food processor again and pulse until smooth.

Blender Instructions:

Add frozen cherries to the carafe of your blender and process until smooth. Serve immediately for soft serve texture or smooth the top of the fruit, lay plastic wrap directly on the surface to prevent freezer burn, and put in the freezer for at least 30 minutes but up to an hour before serving to make it easier to scoop. If it is too liquidy after processing you should scrape the mixture into ice cube trays and freeze again. After the cubes are re-frozen, drop those into the carafe again and pulse until smooth, stopping occasionally to scrape down the sides of the blender and stir the contents if necessary.

What to Do with Leftovers:

You can pour or scrape leftover one-ingredient ice cream into ice pop molds for fast, delicious, pure-fruit, healthy ice pops!