Peach Sorbet, Strawberry Sauce & Peanut Butter Ice Cream

It has been warm and my limited freezer space has made it difficult to get out my ice cream maker bowl attachment. What follows are some no-ice-cream-maker-needed ways to enjoy something cold, inspired from various sources on the internet, books and a recipe vaguely based off what came in our CSA box.

IMG_8771Peach Sorbet

Some peaches, peeled & sliced

Freeze until mostly solid

Put through a food processor with a little salt and lemon juice

Serve ASAP, freeze whatever is left (best the first day, after that it gets rock-hard)

Delightfully simple.

IMG_8846Strawberry Sauce

Some strawberries washed & hulled

Run through a food processor with 1/4 c. sugar and some lemon juice

Pressed through a strainer to remove any excess seeds

Serve over ice-cream, refrigerate what is left, keeps 3-4 days in the fridge

I attempted to make spaghetti eis, but I don’t think my ice cream was soft enough, it turned into a yummy, melty mess.

Peanut Butter Ice-creamIMG_8941

  • 1 can sweetened condensed milk
  • splash vanilla
  • 1 carton heavy cream (small carton)
  • 1 cup peanut butter
  • some peanut butter cups, chopped
  1. combine sweetened condensed milk & vanilla, in separate bowl whip cream until stiff
  2. fold cream into sweetened condensed milk, fold in peanut butter & peanut butter cups
  3. freeze until firm, eat

I also tossed in a handful of chocolate chips, and left large blobs of peanut butter. The children deemed that it had “too much peanut butter” and next time I think I may add a fudge swirl to balance it out more.


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