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
- 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.
- Serve ice cream immediately or freeze for 30 minutes for firmer texture.
- Top each portions of ice cream with gingersnap crumbs before eating.
* Can use 2 pounds frozen peaches instead of fresh
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% |
|