We've partnered with Hood Sour Cream, makers of quality, rich-tasting sour cream, to share the recipe for our favorite frozen summer treat: a peach ice cream that's totally churn-free thanks to one secret ingredient. (Hint: It's sour cream!)
As much as I love ice cream (mint chocolate chip's my favorite, but I'll happily accept almost any flavor), I had never actually tried making it at home until recently. My primary excuse was that I didn't own an ice cream maker, though really, I didn't want to wait at least 24 hours for something I could easily scoop out of a pint from the grocery store.
But then I met the no-churn method: Basically, you let your food processor do the work of whizzing everything into smooth, creamy oblivion and leave the rest up to your freezer.
There are a million and one ways you can make no-churn ice cream, experimenting with different bases, flavorings, and just about any toppings you can dream up. But this summer, my favorite is all about peaches and cream—sour cream, that is.
Confection queen Alice Medrich has perfected the ratios of sour cream and sugar in this recipe so that one doesn't overpower the other, and calls in fresh peaches and a dash of lemon juice to keep everything in balance.
She's perfected the technique, too. Like I said, you'll need just a food processor and a shallow pan to freeze the ice cream in. You'll also need to blitz the ice cream mixture twice: first, to make sure everything is combined; the second time, after the mixture is half-frozen and slushy, like snow. This extra step makes the ice cream super-duper-creamy and gives it that glossy sheen you only see on the finest scoops, of which this is definitely one.
What's your favorite summer dessert? Tell us in the comments below!
You don't need an ice cream maker to whip up deliciously smooth ice cream all summer long in. Case in point: this easy, no-cook (and no-churn!) ice cream that gets its sweetness from fresh peaches and luscious, flavorful base from our partner, Hood Sour Cream. Rich and creamy, Hood Sour Cream elevates every dish you use it in—from desserts like ice cream and pound cake, to savory recipes like pasta and salad dressing.
Erin Alexander is the Assistant Editor of Partner Content at Food52, covering pop culture, travel, foods of the internet, and all things #sponsored. Formerly at Men’s Journal, Men’s Fitness, Us Weekly, and Hearst, she currently lives in New York City.