Peach & Sour Cream Frozen Yogurt

Its summertime, June is here already… again. Can you believe it !?? I’m making more and more frozen treats lately, it just seems like the right thing to do. The sky is gray and dark, its not hot, its kind of gross and the mosquito’s are as big as my toddler. (ok maybe I exaggerate a little… but just a little. Seriously they are BEASTS I tell you!)

Here and there signs of summer are trying to force their way through. Peaches here in the Poconos are a prized treat. We literally only have local fresh peaches for a savored couple of weeks. I buy them, and within an hour they are gone. So this recipe uses a good quality store bought peaches in a tin because in my house peaches do not last long enough to find their way into a can.

Now I know what you are thinking, Sour cream? In Ice Cream? YES! It works, really just trust me. With homemade raw milk yogurt and some good quality, full fat sour cream, the sour and tart zip really sings in tune with fresh perfectly sweet peaches. A pinch of aromatic and exotic cardamom, good vanilla and of course holistic raw honey balance this treat. Lassi-esque in flavor, refreshing all the way. This is pretty divine as-is or of course, on pie.

Peach & Sour Cream Ice Cream 
{Frozen Yogurt}

I’ve really made use of my trusty pyrex pan, I don’t have an ice cream maker and I’m really getting used to the freezer method. I have made a ton of probiotic and nutritious frozen yogurts just by scraping a pan of creaminess every now and again. You can use one can of peaches or about 2 to 3 fresh, poached peaches. (peeled and gently boiled until soft)  Honey, cardamom and vanilla are to your own tastes. My recommendations are listed but keep in mind, I don’t like wicked uber sweet things. I like to walk a fine line between sweet and savory, and I REALLY love cardamom probably in part because of its sweet and savory personalities. Cardamom, cinnamon and vanilla are my cheap tricks to make anything (including applesauce) instantly taste a gazillion times more unique, I think it also tricks the taste buds into thinking its sweeter when its not.

  • 1 cup sour cream
  • 2-3 cups, full fat whole milk yogurt (Homemade Raw Yogurt Recipe)
  • 1 can peaches in juice, light syrup or water (not corn syrup)
  • 2-3 tablespoons honey
  • 1 tablespoon vanilla extract
  • up to 1 teaspoon ground cardamom (optional)
  • *pinch of sea salt

Drain the peaches from the juice into a bowl. Using a fork squish, squish, squish those peaches. Combine all of the remaining ingredients. Whisk until smooth(ish). Taste test the mixture. You can use  more or less cardamom and if you want more yogurt to mellow the strength of the sour cream, add more. (same game for the honey) Process in an ice cream machine until mostly frozen or follow the instructions below.

::: No Machine Method :::

Pour mixture into any baking dish that is approximately 8 x 8 or holds 2 quarts. I’ve doubled recipes and tried using cookie sheets to quicken the gain but you know what? … They didn’t fit. (Of course I’d already poured my ice cream mixture into the pan before I found out.) A brownie pan for this recipe should be good.

Place the mixture into the freezer. After 30-45 minutes mix the ice cream up with a fork, whisk or spatula. Repeat this process every  20 or 30 minutes until it is semi-solid and frozen. Once it is mostly solid  (2-ish hours) whisk the mixture together as best you can.

To Serve: Much like high end ice creams these no-machine ice creams and frozen yogurts are especially good if allowed to rest at room temp for about 15 minutes previous to serving. To keep your ice cream from freezing hard you can add a tablespoon of vodka, or a heavier pinch of salt.

-Use full fat whole milk sour cream and yogurt for best results.-

-Why Yogurt? Probiotic What?- “Probiotic” is a new fabulous phrase found on anything and everything these days. Cultured dairy and fermented foods are a great source of good bacteria and enzymes aka probiotics, they always have been. Now days they are artificially added to lots of things that often contain chemicals, preservatives and no shortage of mystery ingredients. Consuming cultured dairy will naturally cleanse and balance your body, helping along digestion and aiding immune function. Yogurt, kefir and sour cream are naturally great sources of probiotics. Frozen yogurts are a great way to use up lingering cultured dairy. Frozen “Ice creams” and smoothies are the only way I can really get cultured anything into my family.

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