Peach Ice Cream

0 Reviews
From: EatingWell Magazine July/August 1994

If you plan to serve this ice cream directly from the ice cream maker, add an extra cup of chopped peaches to the mix just before stir-freezing. A crisp almond-flavored cookie served alongside would complement the subtle hint of almond in the ice cream

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3 cups sliced peeled peaches, (6-8 medium peaches)
  • 2 tablespoons lemon juice
  • 1 1/2 cups Marshmallow Fluff
  • 1 cup low-fat milk
  • 2 teaspoons amaretto, or 1/2 teaspoon almond extract

Preparation

  • Active

  • Ready In

  1. Puree peaches with lemon juice in a food processor. Transfer to a bowl. Add Marshmallow Fluff and mix with a whisk until as smooth as possible. (The mixture will be a little lumpy; lumps will break down during stir-freezing.) Add milk and amaretto or almond extract and mix well. If necessary, chill until cold.
  2. Pour into the canister of an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition information

  • Per serving: 232 calories; 1 g fat(0 g sat); 1 g fiber; 55 g carbohydrates; 3 g protein; 7 mcg folate; 2 mg cholesterol; 35 g sugars; 0 g added sugars; 332 IU vitamin A; 7 mg vitamin C; 57 mg calcium; 0 mg iron; 63 mg sodium; 215 mg potassium
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 1/2 fruit, 3 other carbohydrate

Reviews 0