No-Churn Peach Yogurt Ice Cream by @lesgourmandisesdeloubna

45 min

6 servings

🥣

300 g

Greek or Bulgarian yogurt

🥛

300 ml

Heavy cream

🍬

50 g

Sugar

🍑

2

Peaches

🍯

2 tbsp

Honey

🍬

2 tbsp

Brown sugar

  1. Cut
    • Peaches
    • Sugar
    • Honey

    Cut the peaches into quarters and roast them with sugar and honey in the oven at 180°C for 20-25 minutes.

  2. Blend
    • Peaches

    Once completely cooled, blend into a purée.

  3. Whip
    • Heavy cream
    • Sugar
    • Greek or Bulgarian yogurt

    Whip the very cold cream with sugar, then add the yogurt.

  4. Pour
    • Peaches

    Pour into an airtight container, add the peach purée and mix gently.

  5. Place

    Place in the freezer.

  6. Stir

    Every 2 hours during the first 6 hours, take the container out of the freezer and stir vigorously with a spoon or whisk to prevent ice crystals forming, repeating this three times in total.

  7. Rest

    Let it rest in the freezer for at least 4 more hours, or until well set.

  8. Serve

    Take the ice cream out of the freezer a few minutes before serving.

No-Churn Peach Yogurt Ice Cream by @lesgourmandisesdeloubna

45 min

6 servings

🥣

300 g

Greek or Bulgarian yogurt

🥛

300 ml

Heavy cream

🍬

50 g

Sugar

🍑

2

Peaches

🍯

2 tbsp

Honey

🍬

2 tbsp

Brown sugar

Preparation Steps

  1. Step 1/8

    Cut the peaches into quarters and roast them with sugar and honey in the oven at 180°C for 20-25 minutes.

    🍑Peaches
    🍬Sugar
    🍯Honey
    🔪Knife
    🍳Baking tray

  2. Step 2/8

    Once completely cooled, blend into a purée.

    🍑Peaches

  3. Step 3/8

    Whip the very cold cream with sugar, then add the yogurt.

    🥛Heavy cream
    🍬Sugar
    🥣Greek or Bulgarian yogurt
    🥄Whisk

  4. Step 4/8

    Pour into an airtight container, add the peach purée and mix gently.

    🍑Peaches
    🥄Spoon
    🫙Airtight container

  5. Step 5/8

    Place in the freezer.

  6. Step 6/8

    Every 2 hours during the first 6 hours, take the container out of the freezer and stir vigorously with a spoon or whisk to prevent ice crystals forming, repeating this three times in total.

    🥄Spoon
    🥄Whisk

  7. Step 7/8

    Let it rest in the freezer for at least 4 more hours, or until well set.

  8. Step 8/8

    Take the ice cream out of the freezer a few minutes before serving.

Composition

Ingredients

Types

Dairy, Sugar, Fruits, Sweeteners

Ingredients

Greek or Bulgarian yogurt, Heavy cream, Sugar, Peaches, Honey, Brown sugar

Notes

Heavy cream (very cold), Sugar (or more to taste, for the whipped cream)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, Low-Sodium, soy-free, Gluten-Free

Calories

230 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 18g, Fat: 16g, Fiber: 1g, Sugars: 16g

Nutritional Information

Minerals

Calcium: 100mg, Potassium: 160mg, Sodium: 35mg, Phosphorus: 80mg

Vitamins

Vitamin A: 180µg, Vitamin C: 4mg, Vitamin B2: 0.1mg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Whisk, Spoon, Knife, Airtight container, Baking tray

Appliances

Oven, Blender, Freezer

Type

Type

Type Of Dish

Dessert

Occasions

Summer

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Smooth

Flavors

Sweet, Fruity, Creamy, Peach, Honey

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

best quality / optimal freshness : 24 hours (airtight container,freezer,best consumed within 24 hours for creamy texture before crystallization sets in), stirring during freezing : every 2 hours for the first 6 hours (stir vigorously with spoon or whisk to prevent ice crystal formation), final set : at least 4 additional hours (freezer,undisturbed until firm)