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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.Print
THM E, low fat, sugar free, gluten/peanut free
- 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 (see note below)
- 1½ tsp. vanilla extract
- 5–6 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.), or more to taste
- 1/8 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. 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 haven’t tried making this ice cream without the vegetable glycerin but you could try leaving it out if you don’t have it. The glycerin improves the texture of this low fat soft serve and keeps it from sticking to the sides of the churn.
If you don’t have an ice cream maker, you could try freezing the mixture in ice cube trays, then blending the frozen cubes in a high-powered blender. You may have to add some almond milk to get the mixture to blend. Stir in the peach chunks by hand after blending, or blend some and leave some whole.
You could probably substitute other ripe fruit for the peaches. This recipe is a Fuel Pull if you use berries instead!
Keywords: THM E, low fat, sugar free