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Peach Ice Cream

July/August 1994

Your rating: None Average: 4.5 (2 votes)

If you plan to serve this ice cream directly from the ice cream maker, add an extra cup of chopped peaches to the mix just before stir-freezing. A crisp almond-flavored cookie served alongside would complement the subtle hint of almond in the ice cream


Peach Ice Cream Recipe

Makes: 6 servings, 3/4 cups each

Active Time:

Total Time:

Ingredients

  • 3 cups sliced peeled peaches, (6-8 medium peaches)
  • 2 tablespoons lemon juice
  • 1 1/2 cups Marshmallow Fluff
  • 1 cup low-fat milk
  • 2 teaspoons amaretto, or 1/2 teaspoon almond extract

Preparation

  1. Puree peaches with lemon juice in a food processor. Transfer to a bowl. Add Marshmallow Fluff and mix with a whisk until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Add milk and amaretto or almond extract and mix well. If necessary, chill until cold.
  2. Pour into the canister of an ice cream maker and freeze according to the manufacturer’s instructions.

Nutrition

Per serving: 235 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 55 g carbohydrates; 3 g protein; 1 g fiber; 63 mg sodium; 232 mg potassium.

Carbohydrate Servings: 3 1/2

Exchanges: 1/2 fruit, 3 other carbohydrate



More From EatingWell

Recipe Categories

Servings
6
Preparation/ Technique
Freeze
Ice Cream Maker
Meal/Course
Brunch
Dessert
Season
Summer
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
1 hour or less
Publication
July/August 1994

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