Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
No-Churn Peaches and Cream Ice Cream
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- Level: Easy
- Total: 3 hr 10 min (includes freezing time)
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 73
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 19 mg
No ice cream machine? No problem. We freeze coffee creamer in an ice-cube tray, then blend it with frozen fruit in a food processor for the classic peaches-and-cream flavor combo in a flash.
- Level: Easy
- Total: 3 hr 10 min (includes freezing time)
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 73
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 19 mg
Ingredients
Directions
- Pour the coffee creamer into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight.
- Add the frozen creamer cubes to a food processor along with the peaches. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The ice cream will keep for up to 2 months.
