Frozen Dessert

No-Churn, No-Cook, 4-Ingredient Peach Ice Cream

July 20, 2015

Every week, baking expert Alice Medrich will be going rogue on Food52—with shortcuts, hacks, and game-changing recipes.

Today: Replace the typical ice cream base with sour cream for a frozen dessert that's tangy, fruity, and simple to make. 

I’m all for quick and easy ice creams that don’t require an ice cream machine. This one has only four ingredients and doesn't need to be cooked at all.  

Somewhere between ice cream and sherbet, it’s neither as creamy-rich as the first nor as icy as the latter. By using sour cream in place of a custard base, you'll get a dessert that's colder and more refreshing in your mouth than classic ice cream, with a cleaner and tangier fruit flavor.

This recipe is an ace-in-the hole when you have an abundance of about-to-be overripe peaches, and it’s a perfect summer vacation house treat as well. 

Peaches And Sour Cream Ice Cream

Adapted from Sinfully Easy Delicious Desserts (Artisan, 2013)

Makes one quart

2 to 3 medium to large very flavorful ripe peaches 
2 tablespoon lemon juice
1 cup sugar
2 cups sour cream

See the full recipe (and save and print it) here.

Photos by James Ransom

4 Comments

gretch374 June 17, 2016
I used brown sugar instead of white for this, and it is divine!
 
Rachael S. June 8, 2016
Can plain greek yogurt be substituted for sour cream in this recipe? I would prefer to use it for the health benefits over sour cream if possible.
 
Drew July 24, 2015
You do realise that the way the ice cream has been scooped in the picture looks like a penis.
 
jellygood July 23, 2015
Just made a double batch of this - divine!