Frozen Peaches
Indulge in a refreshing treat with our no-churn frozen peach delight! This simple recipe combines ripe, juicy peaches with creamy vanilla yogurt and a drizzle of honey for a sweet, satisfying dessert that’s perfect for warm days. Just blend, freeze, and enjoy a scoop of summer bliss in every bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 lemon, juiced
- 8 peaches
- water
🫙Pantry Staples(3)
- honey
- a little bit of sugar
- 1 vanilla bean
Nutrition (per serving)
Calories
113
Protein
2g
Carbs
29g
Fat
1g
👨🍳 Instructions
- 1
Scoop out the peaches, remove the pit, and freeze them.
- 2
Blanch about 8 peaches in boiling water for 15 seconds, then remove the skin and cut them into small pieces.
- 3
In a saucepan, combine the peach pieces, a vanilla bean, a little bit of sugar, honey, and water, and let it simmer for about 15 minutes on low heat.
- 4
Blend this mixture with the juice of one lemon.
- 5
Place the mixture in the freezer for 5 hours, beating it every 15 minutes with an electric mixer during the first hour to incorporate air.
- 6
Once ready, fill the frozen peaches with the mixture.
💡 Pro Tips
- ✓Blanch peaches for exactly 15 seconds, not longer, because pectin in the skin begins breaking down after 20 seconds, making removal harder and bruising the flesh.timing15 seconds maximum
- ✓Use a 1:1 ratio of sugar to honey by weight (not volume) in your syrup because honey's hygroscopic properties (attracts 20% more moisture than sugar) will over-soften the peach texture if you eyeball it.ingredient1:1 weight ratio
- ✓Beat the mixture every 15 minutes for only the first 60 minutes of freezing because you're incorporating air to create an emulsion; after 1 hour, ice crystals have formed and further beating breaks them into smaller (grittier) crystals.timing15-minute intervals for first hour only
- ✓Add lemon juice immediately after blending (before freezing) because citric acid at pH 3.0-3.5 prevents enzymatic browning of peach polyphenols, which accelerates in frozen storage.techniquepH 3.0-3.5
- ✓Simmer the peach mixture at exactly low heat (around 180-190°F) for 15 minutes, not boiling, because temperatures above 212°F break down peach aromatics and the vanilla bean's vanillin compound, losing 35% of flavor intensity.timing180-190°F for 15 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Frozen Peaches
Indulge in a refreshing treat with our no-churn frozen peach delight! This simple recipe combines ripe, juicy peaches with creamy vanilla yogurt and a drizzle of honey for a sweet, satisfying dessert that’s perfect for warm days. Just blend, freeze, and enjoy a scoop of summer bliss in every bite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 1 lemon, juiced
- 8 peaches
- water
🫙Pantry Staples(3)
- honey
- a little bit of sugar
- 1 vanilla bean
Nutrition (per serving)
Calories
113
Protein
2g
Carbs
29g
Fat
1g
👨🍳 Instructions
- 1
Scoop out the peaches, remove the pit, and freeze them.
- 2
Blanch about 8 peaches in boiling water for 15 seconds, then remove the skin and cut them into small pieces.
- 3
In a saucepan, combine the peach pieces, a vanilla bean, a little bit of sugar, honey, and water, and let it simmer for about 15 minutes on low heat.
- 4
Blend this mixture with the juice of one lemon.
- 5
Place the mixture in the freezer for 5 hours, beating it every 15 minutes with an electric mixer during the first hour to incorporate air.
- 6
Once ready, fill the frozen peaches with the mixture.
💡 Pro Tips
- ✓Blanch peaches for exactly 15 seconds, not longer, because pectin in the skin begins breaking down after 20 seconds, making removal harder and bruising the flesh.timing15 seconds maximum
- ✓Use a 1:1 ratio of sugar to honey by weight (not volume) in your syrup because honey's hygroscopic properties (attracts 20% more moisture than sugar) will over-soften the peach texture if you eyeball it.ingredient1:1 weight ratio
- ✓Beat the mixture every 15 minutes for only the first 60 minutes of freezing because you're incorporating air to create an emulsion; after 1 hour, ice crystals have formed and further beating breaks them into smaller (grittier) crystals.timing15-minute intervals for first hour only
- ✓Add lemon juice immediately after blending (before freezing) because citric acid at pH 3.0-3.5 prevents enzymatic browning of peach polyphenols, which accelerates in frozen storage.techniquepH 3.0-3.5
- ✓Simmer the peach mixture at exactly low heat (around 180-190°F) for 15 minutes, not boiling, because temperatures above 212°F break down peach aromatics and the vanilla bean's vanillin compound, losing 35% of flavor intensity.timing180-190°F for 15 minutes