Rating: 4 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 5
  • 4 star values: 1
  • 5 star values: 3

Ripe peaches at peak season are key to this creamy, refreshing ice cream. It's best eaten the same day it's prepared.

Recipe by Cooking Light August 2001

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the peaches in a blender or food processor; process until finely chopped. Combine peaches and remaining ingredients in a large bowl. Pour peach mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 2 hours or until firm.

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Nutrition Facts

125 calories; calories from fat 29%; fat 4g; saturated fat 2.5g; mono fat 1.2g; poly fat 0.2g; protein 1.8g; carbohydrates 21.3g; fiber 1.2g; cholesterol 13mg; iron 0.1mg; sodium 20mg; calcium 53mg.
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