The title is a little bit of a misnomer – it really should be something like Buttermilk Peach Sorbet, or Buttermilk Peach Ice or maybe Peach Sherbet. Not a name with “cream” in the title since there isn’t any cream in it. But we lump all kinds of these frozen confections under “ice cream” whether they’re made with cream or milk or whatever.
If peaches are still in season around your home, do make an effort to go get some gorgeously ripe peaches, peel them and briefly cook them in a little water, then freeze packets of it. You can then make summery ice cream any month of the year. I just hate to take up valuable freezer space with frozen peaches. My freezer is something of a problem – it’s FULL. And I mean FULL. I could probably get a few frozen chicken breasts in there, and maybe a few very flat things. But that’s about it. I am trying, really I am – to defrost and eat things out of the freezer but then I find some new thing that has to go in there. If I had a full-on stand-alone freezer in the garage it would probably be full too. I need a 12-step program for me and my freezer problem. Want to start one?
Anyway, back to this dessert. The recipe came from Rick Rodgers. I’ve had it for several years, I think, but hadn’t gotten around to making it. But with peaches on the kitchen counter, well, this is what I did with them. I DO want you to read the nutritional info about this recipe – it’s really super low calorie and has a TRACE of fat in a serving. Is that great, or what?
If you’re expecting this to taste rich and creamy like Häagen–Dazs, it won’t be. It’s more like ice milk. I think you need to be “of a certain age” to remember ice milk. My mother used to buy it all the time (this would have been the 1950’s) when I was growing up, but I don’t think I’ve seen it in years. I read online that it went “out” in the 1960’s when low-fat milk was produced. My dad had a passion for ice cream in any way, shape or form. In his 80’s he had to start eating sugar-free, but he still loved it. We all kidded him because after eating a small bowl (my mother would never serve a big bowl of it) he’d systematically scrape his spoon up the sides, from the bottom center and up, all the way around, until he’d made a full circle. My dad was an engineer, so we’re not talkin’ a few scrapes, I mean maybe 20-30 per bowl. To get every single, solitary, last drop. If there’s a gene for ice cream, I’ve at least inherited some of his passion for the stuff. I try not to indulge, but I do. This recipe makes it a heck of a lot better for me/us.
Wanting to make this particular one more eating-friendly for my diabetic hubby, I made it with half Splenda. I DID use the 1/2 cup of brown sugar, though, in the mixture, because brown sugar has a unique caramel-like taste and I’d never thought about using brown sugar with peaches. It’s a match made in heaven, I’m telling you!
It’s a simple recipe to make – don’t forget to add the almond extract – that’s also a little bit different, and I loved the taste of it. It’s not overpowering but just adds another layer of flavor. The recipe indicates you can make this without an ice cream machine. I did use mine, and when it first came out it was soft in texture, but once frozen for a few hours it was almost rock hard. So my only suggestion about this recipe is: let it sit out for about 20+ minutes before trying to scoop it. That’s what I had to do to get the photo up top. If you’re willing to eat a more icy type “ice cream,” and want the low in fat and calorie type, this may be a new favorite for you. Given the choice of this and full fat, well, of course the full-fat has better flavor, but if you want to cut back, give this one a try.
What I liked: the brown sugar and almond extract add great layers of flavor in this. Just don’t expect it to be soft, scoop-able like ice cream – it’s more icy or sherbet-like. We loved it. Next time I am going to add 2 T. of Peach Pucker Schnapps to the mixture (any alcohol added to home made ice cream helps with the scooping ability), not only for the softness aspect of it, but also to add even more flavor (although it doesn’t really need it – it’s full of peachy flavor as it is).
What I didn’t like: having to let it defrost for 20+ minutes is a bit of a nuisance, that’s all. Otherwise, nothing.
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Peach-Buttermilk Ice Cream
Recipe By: Adapted slightly from Rick Rodgers’ website
Serving Size: 10
NOTES: Can be done without an ice cream machine – freeze a 9 x 13-inch metal baking pan. An ice cream maker gives the best results, but you can make it in the freezer if you wish. (The texture will be somewhat gritty, but it will taste fine.) The Schnapps in the recipe isn’t really needed – but next time I make this I’ll put it in because it may help with the scooping – once this freezes solid it’s rock hard.
2 pounds peaches — ripe (4-6 depending on size)
1/2 cup granulated sugar — (I used Splenda)
1/2 cup packed light brown sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups buttermilk
2 tablespoons Peach Pucker Schnapps — (this is my suggestion – not in the original)
1. Bring a large pot of water to a boil over high heat. Add the peaches and cook just until the skins loosen, about 1 minute. (If the skins are stubborn, the peaches aren’t as ripe as you thought, so remove them and pare off the skin with a sharp knife.) Using a slotted spoon, transfer to a large bowl of iced water and let stand until cool enough to handle. Discard the skin and pits and coarsely chop the peaches. Transfer to a food processor.
2. Add the sugar, brown sugar, lemon juice, vanilla, the almond extract and purée. (If using Peach Pucker Schnapps, add that into the bowl too.) Transfer to a large bowl. Stir in the buttermilk.
3. Transfer to the container of an ice machine and process according to the manufacturer’s directions. Pack the ice cream into an airtight container, cover and freeze for at least 2 hours to allow the ice cream to ripen and harden before serving. Leave out at room temp for about 20+ minutes to get it soft enough to scoop, as it freezes rock hard.
Per Serving: 131 Calories; trace Fat (3.2% calories from fat); 2g Protein; 31g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 56mg Sodium.

Stacey
said on August 5th, 2012:
Hi Carolyn! I was scouring your website last night looking for some yummy dishes to wow Russ’ parents with when they visit next weekend. I am going to try the enchilada recipe today to see if the kids will eat it too. It sounds wonderful and I am hoping they like it too. I love your comment about a 12 step program for your freezer. I would love to sign Russ up for that program too! lol. Hope you are having a wonderful summer.
Well, the enchilada soup is so EASY! And tasty. I bought some Trader Joe’s enchilada sauce yesterday (somebody told me it’s really good and thick, which is what you need in this). Hope the kids like it! . . . carolyn
Kalyn
said on August 5th, 2012:
Love this!!
It’s good stuff, considering the low calories and fat! . . . carolyn t