While my formula doesn't taste precisely like the homestead crisp variant, it gets extra indicates for being fantastically quick get ready. It's prepared to eat in not more than minutes! What I additionally love about this brisk dessert is that it is totally versatile. You can include the sugar as you go, so it tastes precisely the manner in which you need it to, and keeping in mind that I utilized coconut milk for smoothness, you could utilize some other milk alternative you like. You could even utilize water, rather than milk, for a peach sorbet, on the off chance that you like.

This technique would work for any solidified natural product you have close by, as well, so don't hesitate to get inventive!

This frozen yogurt can be served straightforwardly from the sustenance processor, with a delicate serve type consistency, or you can solidify it for a couple of hours for an all the more firm outcome. Store any remains in a water/air proof holder in the cooler for as long as one month. When solidified, you'll have to give the ice a chance to cream defrost for 10 minutes or so at room temperature, until it's scoop-capable once more.

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  • 1 (16 ounce) bag frozen peaches
  • 1/2 cup coconut milk , or non-dairy milk of choice
  • 3 tablespoons honey , plus more to taste
  • 1 tablespoon fresh lemon juice


  1. Combine the frozen peaches, milk, honey, and lemon juice in a large food processor fitted with an "S" blade, and process until creamy, stopping to scrape down the sides, if necessary. Taste the ice cream, and add more sweetener, if desired.
  2. Note: For a neutral sweet flavor, I sometimes like to use a mix of honey and pure maple syrup, so that the resulting recipe doesn't taste too much like one sweetener or another. If you choose to add more sweetener than this recipe calls for, you may want to use half maple syrup and half honey to avoid an overpowering flavor from either ingredient.
  3. This ice cream can be served directly from the food processor, with a soft-serve type consistency, or you can freeze it for a few hours for a more firm result. Store any leftovers in an airtight container in the freezer for up to one month. Once frozen, you'll need to let the ice cream thaw for 10 minutes or so at room temperature, until it's scoop-able again.

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