Photo: Travis Rathbone
This subtly sweet ice cream packs a wonderfully tart punch thanks to a base made from sour cream rather than milk or custard. Even better, there's no ice cream machine required—just a blender and a freezer.
Makes 1 pint
DirectionsActive time: 15 minutes
Total time: 5 1/4 hours
Peel peaches and remove pits. Cut enough fruit into 1-inch chunks to make 1 very firmly packed cup. In a food processor or blender, puree peaches with lemon juice until fairly smooth. Add sugar and sour cream, and pulse to mix. Scrape mixture into a shallow pan, cover, and freeze.
Break frozen mixture into small chunks with a fork, and process in a food processor or blender until smooth. Serve immediately as a slushy spoon drink, or scrape into a container and refreeze until firm enough to scoop, at least 3 hours.
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Published on July 10, 2012
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