Fresh Peach Ice Cream: Divinely delish summer dessert recipe with silken tofu, coconut milk, sweet juicy Missouri peaches, lemon juice, and liquid stevia to sweeten. Not that it needed much sweetening.
Peach ice cream is easy, but it takes time for everything to chill and freeze. It's worth the wait!
I used an electric ice cream maker but you could also blend everything in a food processor and freeze, stirring a few times during freezing.
Total prep & freeze time: 12 Hours
Nutrition Data Per Serving 216g: 165 cal, 87 Cal. From Fat, 17g carb, 10g fat, 8g Saturated Fat, 91mg sodium, 12g sugars, 2g fiber, 4g protein; low Cholesterol; good source Vit C, Manganese. Estimated glycemic load 7.
Whether or not you use an ice cream maker, for best results, be sure that all your utensils and equipment are frozen, and all your ingredients are well-chilled, and use a blender or blender stick to combine the coconut milk and silken tofu. To mix ice cream by hand, set the mixing bowl in a bowl of crushed ice.
Use the same method for ice cream made with other stone fruits, figs and strawberries. For berries with hard seeds, such as raspberries and blackberries, crush the fruit and strain out the seeds before making a fruit sauce. Cook the juice down to make it thicker.
Use any sweetener you like in this recipe. Powdered stevia or xylitol equal to 1/2 cup of sugar would work. Or if you are not sugar adverse, you can use the 1/2 cup of sugar. Whatever sweetener you use, it should be light colored.
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