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Ingredients1 h 30 m servings 38 cals
Original recipe yields 6 servings
- Peel white peaches, leaving a little bit of peach skin to add texture and color. Cut chunks from peaches into a bowl and discard pits. Add lemon juice.
- Puree peaches and lemon juice with an immersion blender until smooth. Stir in sugar to taste. Blend again. Chill peach mixture in refrigerator for 1 hour.
- Pour peach mixture into an ice cream freezer and freeze according to manufacturer's instructions.
- Cook's Note:
- This works really great with pluots, nectarines, and yellow peaches also. Ripe fruit is key.
Per Serving: 38 calories; 0.2 g fat; 9.3 g carbohydrates; 0.7 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
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