Blender ice creams are one of my favorite ways to eat fruits. They feel indulgent while actually providing a lot of nutrition.
I had a disappointment recently when the peaches I’d bought at the grocery store ripened to a mealy texture. Biting into them was not the treat I had expected. Then I remembered that my blender doesn’t care if a peach is mealy or velvety smooth – they both turn out the same once they’re run through it. So I tossed the remaining peaches in the freezer for later ice cream making. My disappointment turned into joy when I used them in this recipe.
Nuts make this ice cream as rich as custard, while also providing beneficial protein and fiber that you don’t usually get in a frozen treat. Cashews produce a subtler flavor, but I’m crazy about pistachios so I use them whenever I can.
I freeze my own peaches with the skin on. The rosy skin results in pretty flecks of red and a deeper color throughout.
- 2 cups frozen peach pieces (skin-on, if available)
- 2 tablespoons cashews or pistachios
- 1½ tablespoons heavy cream
Put everything in a blender or food processor (see my previous post for thoughts on blenders) and turn to high power following your blender manufacturer’s instructions. Use the blender’s tamper to force the ingredients into the blades as it blends. If your blender doesn’t have a tamper, turn the power off every 15 seconds to prod the chunks toward the blades and the smooth stuff away with a wood or plastic spoon. Remove the spoon, put the lid back on and star the motor up again. Blend until smooth (30 seconds to a minute in a Vitamix), but don’t overblend or it will start to melt.
Scrape from the blender when it’s about the consistency of soft-serve. I use an ice cream scoop to make it pretty. If you want a firmer ice cream, stick your ice cream scoops in the freezer for a couple minutes before serving.