Peach Sour Cream “No-Churn” Ice Cream
Ingredients
Scale
- 2–3 Medium Peaches (14 oz.)
- 2 Tablespoons Lemon Juice
- ¾ c. + 2 Tablespoons (7 oz.) Granulated Sugar
- 2 c. (16 oz.) Sour Cream
Instructions
- Peel, remove pits and cut peaches into cubes.
- Place peaches and lemon juice into food processor. Puree until fairly smooth.
- Add sugar and sour cream. Pulse to mix.
- Scrape into a shallow pan. FREEZE.
- After frozen, break into small chunks with a fork and process AGAIN until entire mixture is smooth.
- Freeze at least 3 hours.
- Remove from freezer to cooler for 30 minutes to soften before serving.
- Serve within 2-3 days.