Healthy Peaches and Cream Ice Cream
I’m feelin’ supercalifragilisticexpialidooooociousssss! Wanna know why? Because I just ate a big bowl of this Peaches and Cream Ice Cream. And it was PERFECT. It’s so sweet and creamy, and it’s juuuust peachy.
I thought I’d take advantage of the horribly hot and humid weather here in Texas and make a batch of ice cream. Healthy ice cream, of course!
I had a bag of frozen peaches in my freezer for far too long and wanted to use them up. When brainstorming recipe ideas, Peaches and Cream came to mind! So I ran to the kitchen and got started.
Healthy Peaches and Cream Ice Cream — made without the refined sugar, corn syrup, artificial flavorings, and artificial food dyes!
Healthy Peaches and Cream Ice Cream
Ingredients
- 14 oz Frozen Peach Slices (unsweetened)
- 12 oz Half and Half
- 2 tbs Lemon Juice
- ⅛ tsp Ground Turmeric
- ⅛ tsp Salt
- ½ tbs Vanilla Extract
- 1 tsp Liquid Stevia Extract
- ½ tsp Natural Butter Flavor
- 1 tsp Xanthan Gum
- 4 oz Plain, Nonfat Greek Yogurt
Instructions
- Freeze your ice cream maker bowl for 24+ hours (I used my KitchenAid ice cream maker attachment).
- In a blender, add the peach slices and let thaw. Add the half and half, lemon juice, turmeric, salt, vanilla extract, stevia extract and butter flavor. Blend until completely smooth.
- While blending, slowly add the xanthan gum. Lastly, add the yogurt.
- Churn the ice cream according to your ice cream makers' instructions. Scoop the ice cream into a freezer-proof container, cover, and freeze until it's the texture you like (~4 hours).
- Scoop into bowls and serve!
Recipe Notes
Not bad for a serving of ice cream, amiright? Typically, a ½ cup serving of storebought ice cream has anything between 180-300 calories, 10g-20g fat, and 18g-20g sugar. A far cry from this Healthy Peaches and Cream Ice Cream!
Enjoy!
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With love and good eats,
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– Jess
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Indulge − no strings attached!
Sooooo this will be my birthday breakfast on Thursday because it as a lot of protein in it right?! Right. 😉 Thank you for sharing Jess!! I hope you were wearing your ice cream shirt when you made this! Haha
Awww Marina you are TOO sweet! I wasn’t wearing my ice cream shirt but I SHOULD HAVE IF I WERE THINKING LIKE A SMART PERSON DUHHHH! 😉
Looks so good. Its definitely becoming ice cream season, thanks for sharing
This looks delicious!
Looks super creamy and delicious! Love that it’s healthy too. Definitely a recipe I can see myself making Xx
I love the new GIF! This looks so so creamy and velvety–I haven’t enjoyed peaches until the recent years (wasted so much time!!) and I would love to try this with a dairy free yogurt and adding some protein powder! Yummy!
ANY chance •12oz Organic Half and Half could be replaced with soy, almond or canned coconut milk? Thanks, pretty girl!
Hi Sophie! I’m not Jessica, but what I did is I replaced the half and half with 8 oz of full-fat coconut milk plus 4 oz of water, because that got me closest to the fat percentage in half and half. I don’t know if you do yogurt, but I’m also allergic to soy so I couldn’t do a soy yogurt, and coconut yogurt doesn’t freeze well… so what I did is I replaced the greek yogurt with an equal amount of pureed cauliflower, strained a bit so it could become thicker! It sounds disgusting, but I’ve been experimenting with cauliflower as a replacement for greek yogurt in baking, and it’s done pretty well! You cannot taste it at all, just make sure to steam the florets until soft, about 25 minutes. Then puree, refrigerate, and the next day, strain (With paper towels in a strainer) until thick. This sounds like an awful lot of work, but I already had leftover from another baking experiment. My ice cream isn’t done yet, still freezing, but I’ll give you an update once it’s done. I’m pretty confident in it! Anyways, I hope I could give you some useful information, and not totally weird you out…
Anna
P.S. I’m going to take the liberty of assuming you were referring to me as pretty, too… Haha!
Mmm, it worked! I did it without the ice cream maker, just freezing it and blending. I must say that it’s more of a tropical peach ice cream, because I omitted the butter extract. The coconut milk, peach and lemon are really good! I must say that I decreased the stevia to 3/4 tsp, and I still think I could have done 1/2. But this ice cream is really good! Thanks Jessica! Next, I’m going to try to apply my cauliflower idea to your cottage cheese ice creams on The Dessert Bullet Blog!
Anna
Seriously though Anna, you’re an ice cream wizard! If cauliflower can make those recipes vegan by getting rid of the cottage cheese, then I applaud you! I know cottage cheese sounds gross, but it just works so so so well. It makes the ice cream so creamy and is very neutral in flavor… but of course, for vegans that’s a no no.
Thanks for your cauliflower ice cream bravery! 😀
Thanks Jess! It’s my favorite vegetable, haha! It even gets a special spot in the fridge! 😉
Yeah, all full fat would make it even more rich 🙂
Thanks for the “ice cream wizard” title! I will wear it proudly 😉
Subbing cauliflower for the cottage cheese is a pretty naïve idea, but I’ll play around with it. Cottage cheese doesn’t sound that gross to me, but then again, I’ve never had it. Can you tell me what properties of the cottage cheese make it freeze appropriately? Is it the fat content? The thickness? Is it as thick as greek yogurt when blended? Thanks! I am planning on trying the vanilla, chocolate, grapefruit, pineapple, mango, cherry… well, I want to try all of them! But the vanilla first, of course!
Thanks again,
Anna
The cottage cheese blends into a very smooth, non-icy texture because of its very low water content. Greek yogurt would be my first choice since it’s easier to find and more popular, but it makes really icy ice cream that doesn’t really taste too great all on its own. Fat free cottage cheese works just as well as low fat or full fat, IMO. Hope this helps!
Yeah, that helps! If the cauliflower is strained till very thick, it might work. I have yet to try it, but I think I’ll start today. 🙂
Anna, thank you so much! Thank you for taking the time to reply with such thorough instructions and ideas. I’m not grossed out by the cauliflower idea either (I’ve made chocolate pudding using it!) If you don’t already have your own blog, you should!
Yes, of course. you’re a pretty girl 😀
And thank you, Jessica. You and your readers are wonderfully helpful <3
You’re so welcome Sophie! Cauliflower pudding is a favorite of mine too! I love the idea of getting in an extra vegetable at dessert, glad you like it too!
And I’m honored by the fact that you think I should have my own blog! I’ve always wanted one, but I think my parents would say no. Hey, maybe I’ll ask them 🙂
Anna
P.S. Thanks for the self esteem boost! 😛
Good idea with the coconut milk Anna! And pureed cauliflower?! That vegetable seems to work like magic — it can turn into rice, pizza crust, and now ICE CREAM 😀 Genius idea!
I agree with Anna — full-fat coconut milk should replace the half and half just fine! I would probably use all full-fat coconut milk though because that’s what I do at the bakery I work at and their ice cream is perfect every time 🙂
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WHY the turmeric?? I just don’t understand the need for it!!
It’s for the yellow color, that’s it 🙂
Omit it if you don’t care for the color!
This was an easy recipe and the flavor was pretty good but we were really disappointed with the consistency of the ice cream after it sat in the freezer overnight in a covered container. Even after letting it warm up a bit and giving it a stir, it was like peach flavored ice crystals. Probably would have been good if we had eaten it right away versus having it the next night. Still have one container left – I may try pulling it out and letting it sit on the counter for 15 minutes and then what it up in the food processor or something to try to get it to a creamy consistency.