Look out people! This is another NON-ice cream maker-ice cream. And you wouldn’t even tell the difference.
A little while ago, I posted about the secret of sweetened condensed milk to make no-churn ice cream – and decided given the time of year that I would lighten it up with some fresh fruit! It also didn’t hurt that I had just recently been up to Penticton BC, and had brought an entire case of fresh organic peaches back from Matheson Creek Farm. (A family favourite! Please ensure you swing by there if you’re in the area)
I had some strawberries from an early summer pick, that had been in my freezer – and decided to throw those in there as well, however if you wanted to keep this strictly peach, please do so.
Fresh Peach and Strawberry Ice Cream
Makes ~ 4 cups of ice cream
- 5 organic peaches, cut the flesh off from around the pit, peel if you must but not necessary
- 1 cup frozen organic strawberries
- 1 can sweetened condensed milk (300mL)
- 1 tsp vanilla bourbon extract
In your handy dandy blender, blend peaches, strawberries, condensed milk, and vanilla. Pour mixture into a freezer-safe seal-able container, and place in your freezer for at least 6 hours, but preferably overnight.
Serve alone, or with your favourite sundae toppings. It’s delicious.
I don’t know about you, but Strawberry Ice Cream is by far my favourite ice cream. That may make me a small baby child, but I’m proud of that fact. It’s just an ice cream flavour. And it’s an ice cream flavour that can be made without adding an excessive amount of sugar, given it’s natural sweetness. So, deal with it, I have my reasons.
The peaches in this one, just elevate the brightness of the strawberries. You won’t be disappointed.
Ally Taylor is a food writer based in Vancouver, British Columbia. Through her All in Moderation blog, she aims to promote a healthy gourmet lifestyle for the 9-5’er. Learn more about Ally or follow her on Twitter @allinmod or Instagram @ally_in_moderation