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


  • 1 large or 2 medium peaches
  • 1 Tbsp. lemon juice
  • 1/2 cup sugar
  • 1 cup sour cream


Active 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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