Peach & Brown Sugar Ice Cream with Gingersnap Topping
Makes 8 servings (1/2 cup each)

INGREDIENTS
6 cups sliced fresh peaches (about 4 peaches), frozen*
1/4 - 1/2 cup vanilla soy or almond milk
4 Tablespoons brown sugar
1 lemon, juiced
1/2 teaspoon vanilla extract
1/4 teaspoon salt
12 gingersnap cookies, crushed

DIRECTIONS

1. Puree frozen peaches, milk, sugar, lemon juice, vanilla and salt until smooth and thick.
   Note: Add milk slowly so mixture doesn’t get too thin.
2. Serve ice cream immediately or freeze for 30 minutes for firmer texture.
3. Top each portions of ice cream with gingersnap crumbs before eating.

* Can use 2 pounds frozen peaches instead of fresh

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Nutrition Facts Serv. size 1/2 cup (147g) Servings 8 Calories 120   Fat Cal. 12   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 1g 2% Total Carb. 27g 8%   Sat. Fat 0g 0%   Fiber 2g 8%   Trans Fats 0g     Sugars 19g   Cholest. 0mg 0% Protein 2g   Sodium 146mg 6%       Vitamin A 0% Vit. C 15% Calcium 4% Iron 6%