Welcome to Day 3 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to treat you to tons of amazing ice cream recipes. Ice Cream Week is shaping up to be the best week ever!
Today I am sharing a No Churn Low-Carb Fresh Peach Ice Cream recipe with you. The peaches give it a great fresh summer flavor and the ice cream is creamy and light. I’ve never tried the churn (ice cream maker) method of making homemade ice cream but I have to tell you I am really digging this no churn method! It is so simple. If you haven’t tried it before you really need to at least once.
Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing andQuarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!
Here’s what is up for grabs, One Winner Takes All:
One Cuisinart Ice Cream Machine in White
One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
One Microplane Herb and Salad Chopper
One Microplane Premium Classic Grater in White
One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook Eat More Dessert by Jenny Kellar
One Copy of the Cookbook The Perfect Scoop by David Lebovitz
One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel
Disclaimer: I did not receive any product for participating in this event. The#IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st.
Be sure to swing by all of today’s Ice Cream Week Participants:
- Roasted Blueberry Milkshake by Cravings of a Lunatic
- Cherry Almond Chocolate Ripple Semifreddo by The Girl in the Little Red Kitchen
- Peach Pit Swirl Ice Cream by Scoop Adventures
- Pumpkin Gelato with Salted Caramel Swirl by The Redhead Baker
- Salted Butter Pecan Brittle Ice Cream by Cookistry
- Lemon Curd Ice Cream by Life Tastes Good
- Pistachio-Cherry No Churn Ice Cream by The Life and Loves of Grumpy’s Honeybunch
- Blueberry Frozen Yogurt by Renee’s Kitchen Adventures
- Raspberry Ripple Buttermilk Gelato by Crumb
- Chocolate Cookies ‘n Cream Milkshake by Love and Confections
- Lazy Leftover Fruit Salad Ice Cream by Farm Fresh Feasts
- Apple Cinnamon Ice Cream by Noshing with the Nolands
- Gluten Free Devil’s Food Ice Cream Cake by Gluten Free Crumbley
- Blueberry-Kiwi Lemonade Shake by The Spiffy Cookie
- Caramel Macchiato Soft Serve Ice Cream by Wishes and Dishes
- Carrot Cake Ice Cream by Mind Over Batter
- Pumpkin Pie Ice Cream by The Gunny Sack
- White Peach Ice Cream with Bourbon Caramel by Quarter Life (Crisis) Cuisine
- No Churn Low Carb Peach Ice Cream from Yours and Mine are Ours
Ingredients
- 2 cups heavy whipping cream
- 2 tsp pure vanilla extract
- 1 tablespoon sweetener
- 28 oz. low-carb sweetened condensed milk - Recipe found here
- 6 large fresh peaches
Instructions
- Peel and pit peaches then cut into quarters. Place into a blender and puree so that they are chunky but not liquid.
- Add peaches, vanilla extract, sweetener, and sweetened condensed milk to a bowl or stand mixer. Mix until blended.
- Add heavy whipping cream and mix until soft peaks form.
- Divide mixture into two loaf pans. Place saran wrap on the top of the ice cream mixture so that it lays directly onto the ice cream and seal tightly around the pan. Try to keep air from getting trapped between ice cream and saran wrap.
- Freeze for 4 to 6 hours or until firm. If ice cream becomes too firm to scoop just let sit out on the counter for a bit until you can scoop it.
About Tammy Northrup
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