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Nutrition Facts
Serving Size 1 (146g) Recipe makes 6 servings The following items or measurements are not included below: light vanilla soymilk
Calories 150
Calories from Fat 2		(1%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 204mg		8%
Potassium 317mg		9%
Total Carbohydrate 38.1g		12%
	Dietary Fiber 1.7g	6%
	Sugars 36.1g
Protein 1.1g		2%
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Dairy Free Peach Ice Cream

Recipe #315107 | 10 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Enjolinfam
Jul 22, 2008

This "ice cream" replacer is much healthier for you than regular ice cream. No saturated fat or cholesterol, and low in calories. I found this recipe in Vegetarian Times. Time doesn't include the 4 hours to freeze peaches if using fresh peaches, and it does not include time to freeze the "ice cream" after blending if you choose to do so.

SERVES 6 (change servings and units)

Ingredients

4 cups fresh peaches, sliced or 1 lb frozen peaches, sliced
1 cup light vanilla soymilk
3/4 cup light brown sugar, packed
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon salt

Directions

1
If using fresh peaches, spread slices in baking dish, and freeze 4 hours or until firm.
2
Place peaches and remaining ingredients in food processor, and blend until smooth. Serve immediately or freeze up to 30 minutes first for firmer texture.

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Featured Reviews for This Recipe

From: Chef #1272728

On May 19, 2009

This is one of my favorite quick desserts. I substituted mangoes instead of peaches and used 1/2 cup of brown sugar. SO GOOD.

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From: Sydney Mike

On Aug 4, 2008

Couldn't find really nice fresh peaches this past week, so opted for the frozen ones & still had an OUTSTANDING DESSERT here! What an extremely easy way to have something GREAT to cool you down! Thanks for the keeper! [Tagged, made & reviewed for a teammate in my vegan group in the Vegetarian/Vegan Recipe Swap]

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From: TasteTester

On Aug 28, 2008

I made this ice cream using fresh peaches and it came out wonderfully. I put the ice cream in the freezer overnight and it came out with a smooth and creamy consistency. The only change I'll make next time is to use only half of the brown sugar because I think that will bring out the flavor of the peaches even more. Thanks for posting this delicious and low-cholesterol recipe!

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From: Pneuma

On Aug 17, 2008

Great Peach Ice Cream! At first I used 4 fresh peaches, 1/2c packed sugar plus 6 sugar sub sachets,processed and tasted it and it was too sweet.Looking back at the recipe,realized it was asking for 4 cups of peaches and not 4 pieces.Ugh,opened some canned peaches,froze them for an hour along with the mix then processed them again.30 mins wasn't enough to freeze them,neither was an hour so I froze them overnight and checked it in the morning.Voila!Perfect taste with fruit tidbits in it.I'm glad I didn't add more sugar in it as I'm watching it and it is already sweet and I'll probably use more sugar sub next time and less brown one so I wouldn't have to feel guilty much about eating this delightful dessert.But that's just for my own health preference.Thanks!

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