Frozen Peach Dessert Recipe
Frozen Peach Dessert Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I use peaches in most every way you can think of. In this recipe, some simple and delicious ingredients like fresh peaches, sugar and cream combine in a delightful way.—Sharon W. Bickett, Chester, South Carolina
MAKES:
10 servings
TOTAL TIME:
Prep: 65 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 65 min. + freezing

Ingredients

  • 2 cups sliced peeled fresh or frozen peaches
  • 2/3 cup sugar
  • 2 cups heavy whipping cream
  • 3 to 4 drops almond extract
  • Fresh mint and additional peaches, optional

Directions

In a blender or food processor, process peaches until smooth. Transfer to a bowl; add sugar. Let stand for 1 hour.
In a bowl, beat cream and extract until soft peaks form. Fold into the peach mixture. Pour into a 6-cup mold or freezer-safe bowl lined with plastic wrap. Cover and freeze overnight.
Unmold onto a serving plate about 1 hour before serving. Return to the freezer. Garnish with mint and peaches if desired. Cut into wedges. Yield: 10 servings.
Originally published as Frozen Peach Dessert in Taste of Home August/September 1998, p44

Nutritional Facts

1 piece: 231 calories, 18g fat (11g saturated fat), 65mg cholesterol, 18mg sodium, 18g carbohydrate (17g sugars, 1g fiber), 1g protein.

  • 2 cups sliced peeled fresh or frozen peaches
  • 2/3 cup sugar
  • 2 cups heavy whipping cream
  • 3 to 4 drops almond extract
  • Fresh mint and additional peaches, optional
  1. In a blender or food processor, process peaches until smooth. Transfer to a bowl; add sugar. Let stand for 1 hour.
  2. In a bowl, beat cream and extract until soft peaks form. Fold into the peach mixture. Pour into a 6-cup mold or freezer-safe bowl lined with plastic wrap. Cover and freeze overnight.
  3. Unmold onto a serving plate about 1 hour before serving. Return to the freezer. Garnish with mint and peaches if desired. Cut into wedges. Yield: 10 servings.
Originally published as Frozen Peach Dessert in Taste of Home August/September 1998, p44

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