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First published 7/19/14. Recipe updated 2/24/16.
Oh yeah. It’s about time.
But here is a great way to use your fresh, juicy peaches! Always buy Big Smile peaches (slightly kidding), and never store a ripening or firm peach in your refrigerator (fully serious). Did you know that? That’s what we tell everyone at The Peach Barn. Refrigerating a not-fully-ripened fruit kills it. Let it set out at room temperature until fully ripe, then it will keep in your refrigerator for up to two weeks.
I use a Cuisinart 1 1/2 qt. Automatic Ice Cream Maker to make this ice cream. It does a great job and is very easy to figure out and clean up.
Use this Fuel Pull ice cream base to come up with other refreshing fruity ice creams (er…soft serve. It’s technically not ice cream since it’s low fat).
Vegetable Glycerin can be purchased here.
This soft serve uses a very interesting secret ingredient: egg whites! You’d never know what gives this soft serve it’s neat fluffy texture and creaminess. Use pasteurized carton egg whites to ensure that you won’t have any adverse health effects. The egg whites really volumize this ice cream as they freeze: 1 quart of soft serve liquid mixture becomes 1 1/2 quarts of soft serve!
You can find this recipe in my cookbook, Necessary Food.
- 2 cups unsweetened almond milk
- 4 egg whites (3/4 cup pasteurized carton egg whites)
- ¾ cup low-fat cottage cheese
- 1 T vegetable glycerin (I haven't tried making this ice cream without vegetable glycerin but you're welcome to try if you don't have it. I can't vouch for the results. The glycerin improves the texture of this low fat soft serve.)
- 1½ tsp. vanilla extract
- 5-6 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.), or more to taste
- ? tsp. salt
- 1 tsp. glucomannan
- 1-2 ripe peaches, defrosted if frozen, cut into chunks
- Blend all ingredients except for the peaches together until completely smooth and frothy (about a minute). Churn in an automatic countertop ice cream maker according to manufacturer's directions. After churning, transfer to a container immediately and gently stir in the peach chunks. Stir as little as possible (or else the egg whites will lose their volume). Freeze to firm up even more, if desired.
- Like most homemade ice creams, this recipe is best eaten fresh (unless using vegetable glycerin, which gives you more flexibility-see below). If you have leftovers, freeze them and when you're ready to eat them, either let them sit out on the counter for 30 minutes or so or defrost them for a few seconds in the microwave.
- I recommend adding 1 T of vegetable glycerin to this ice cream to keep it from sticking to the sides of the ice cream maker and to keep it softer and not let it get hard so fast in the freezer. If you freeze the ice cream for an extended length of time in the freezer, it will still freeze hard, but if you let it sit out to soften up a little, the glycerin keeps it scoopable instead of icy. Transfer the ice cream from the freezer to the refrigerator 3 hours before serving for optimum texture, or let it sit out on the counter for 30-40 minutes.
- Yields 4-5 servings
You could probably substitute other ripe fruit for the peaches. Using berries, this recipe is a Fuel Pull!