Ingredients for Peach Freeze
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How to Make Peach Freeze
- Drain the peach halves, reserving about 2 tablespoons of the natural juice. (You can adjust this based on the sweetness of your peaches.)
- Place the drained peach halves and reserved juice in a high-speed blender.
- Blend until completely smooth and creamy. If needed, add 1-2 tablespoons of water for a smoother consistency.
- Pour the peach mixture into a metal baking pan or cake tin. This helps with even freezing.
- Freeze for 45-60 minutes, or until the mixture is mostly solid but still slightly pliable.
- Remove the partially frozen peach mixture from the freezer and break it up into smaller pieces using a fork or spatula. This will prevent large ice crystals from forming.
- Transfer the mixture into a food processor (or use the blender again) and pulse a few times until mostly smooth and creamy (avoid over-processing).
- Pour the mixture into your desired molds (ice-cream molds, popsicle molds, small ramekins, etc.).
- Freeze for at least 4 hours, or until completely solid.
- Let the Peach Freeze sit at room temperature for a few minutes before serving to make scooping easier.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
46g
Fat
31g
Carbs
5g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight 15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Low Protein 5 Ingredients Or Less Desserts Fruit Australian Easy No Cook Kid Friendly Summer Vegetarian Frozen Desserts Freezer Dietary Low Sodium Gluten Free Seasonal Low Calorie Low Carb Inexpensive Free Of Something Low In Something Pitted Fruit Peaches Equipment Technique
