Sarah’s Quick Story

I’ll never forget the summer I bit into a peach so sweet it dripped down my chin — and I knew I had to turn that sunshine flavor into a frozen treat. Back when I was trying to clean up my eating, I thought ice cream was off the table. But then I learned how to make healthier versions at home with real ingredients — and this peach ice cream became one of my absolute favorites. It’s cool, creamy, and tastes like a Georgia summer in a bowl.

Homemade Peach Ice Cream (No Churn!)

Ingredients:

• 3 ripe peaches, peeled and diced

• 1 tablespoon lemon juice

• 1 tablespoon honey or maple syrup (optional, depending on sweetness of peaches)

• 1 can (14 oz) full-fat coconut milk (or heavy cream if preferred)

• 1/2 teaspoon vanilla extract

• Pinch of sea salt

Instructions:

1. Prep the Peaches: In a saucepan over medium heat, combine the diced peaches, lemon juice, and honey. Cook for 5–7 minutes until the peaches are soft and syrupy. Let cool.

2. Blend It Up: Add cooled peaches (save a few for swirling) to a blender with coconut milk, vanilla, and sea salt. Blend until smooth and creamy.

3. Freeze: Pour mixture into a loaf pan or freezer-safe container. Swirl in the reserved peach chunks for texture. Cover and freeze for at least 4 hours or until firm.

4. Serve: Let sit at room temp for 5–10 minutes before scooping. Enjoy the taste of summer in every bite!

Sarah’s Tips:

• Use frozen peaches in winter — just thaw them first!

• Want it extra creamy? Blend in 1 frozen banana.

• Add a splash of bourbon for a grown-up twist.

• Top with crushed pistachios or granola for crunch.

Nutrition (Per 1/2 cup serving):

Calories: 145
Protein: 1g
Carbs: 14g
Sugar: 10g
Fat: 10g
Fiber: 1g

Time:

• Prep Time: 10 minutes

• Cook Time: 7 minutes

• Freeze Time: 4 hours

• Total Time: 4 hours 17 minutes