Light Peach & Jalapeño Ice Cream Recipe

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CANNING GIVEAWAY WINNER ANNOUNCED TOMORROW! STAY TUNED!

I’m such a sucker for sweet and spicy, as you can tell by today’s d’jour, a light peach & jalapeño ice cream recipe. I don’t have a clue why I’m so into this flavor combo either. When in doubt, I’m always adding a kick of spice to my sweets and and a little sweet to my spice. To me, there just isn’t a better flavor combination than the two combined.

It sounds so weird, trust me, I know. Jalapeños, with peaches, in a frozen dessert? However, if you think about it, these two ingredients have paired and tangoed once before on this blog. Remember this spicy peach jam? Remember how I ate it with a spoon? Oh. I didn’t admit that before. *holds head in shame.

Peaches are the quintessential fruit of summer. As a down home Georgia girl (I lived there for 3 years, that counts) peaches will always have a special place in my heart. And you can’t have summertime without ice cream, am I right?

Each creamy and rich spoonful is PACKED TO THE BRIM with incredible flavor. You get the creaminess from the light cream, the sweetness from the peaches and then the high kick to the mouth from the jalapeño. With each delicious bite (or slurp?) you are getting a whole new depth of taste and texture. Plus, for added sweetness, a drizzle of honey is a REALLY good idea.

Golly gee guys, I just FREAKING LOVE this ice cream. And you know who else would love it? Alton Brown, aka my hero, aka whose team I will be on the next go around of Food Network Star. Hey, a girl can dream :). Oh and this stuff melts LIGHTNING fast. Esp. when you have the door open to take photos because that’s your only source of lighting in a 1955 home with crappy windows.

Light Peach Jalapeño Ice Cream

CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE.

Yields about 4 cups. (8 1/2 one-half cup servings)
Prep time: 10 minutes
Chill time: 1 1/2 hours

Ingredients:

  • 1 pound peaches
  • 1/3 – 1/2 large jalapeño, sliced
  • 2/3 cup sugar
  • 1 1/3 cup light cream
  • 2/3 cup 1% milk
  • 2 tablespoons lemon juice
  • Dash of salt

Directions: 

  1. Slice peaches into thin slices. Put about 2/3 of them into a food processor with the jalepeños, 1 tablespoon of lemon juice and 1/3 cup sugar. Puree until smooth. Add additional jalepeño if not spicy enough. Mix puree with light cream and milk, stir with a whisk to combine. Cover with saran wrap and let chill at least an hour.
  2. In another bowl, mash the remaining peaches and sugar with a pastry cutter or fork. Add in lemon juice and a dash of salt to taste. Add additional sugar for sweetness. Cover with saran wrap and chill for about 15- 30 minutes.
  3. Once cream mixture and peach mixture have chilled, mix together and stir well with a whisk. Pour entire mixture into the frozen canister of an ice-cream maker and turn on, letting it churn for at least 20 minutes, or until thick and creamy. Serve immediately or freeze for later consumption.

Nutritional information per 1/2 cup: 

Calories: 146
Fat:  6 grams
Carbohydrates: 18.5 grams
Fiber: 0.2 grams
Protein: 1.1 grams
Weight Watchers Points:  4 

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Comments

  1. Posted by Kelly on
    Thursday, July 19th, 2012
    This looks crazy delicious and I love your bowls!!  Anthro??? :)
  2. Thursday, July 19th, 2012
    Oh my word!  This looks SO delicious.  Thank yoU!
    • Posted by Realistic Nutritionist on
      Friday, July 20th, 2012
      Of course, and thank you! :)
  3. Posted by Abby on
    Thursday, July 19th, 2012
    I'm such a sucker for sweet heat!  Absolutely gorgeous photos, I'm dying to try this!
    • Posted by Realistic Nutritionist on
      Friday, July 20th, 2012
      It's just the best, right? 
  4. Posted by amy donovan on
    Thursday, July 19th, 2012
    i'm a sucker for sweet + spicy, too, + this looks fab, Claire!
    • Posted by Realistic Nutritionist on
      Friday, July 20th, 2012
      Thanks love!
  5. Posted by Stephsbitebybite on
    Friday, July 20th, 2012
    This has got my brain workin! I'm trying to figure out how spicy this gets
    • Posted by Realistic Nutritionist on
      Friday, July 20th, 2012
      It gets spicy! If you are worried about the spice, definitely lower the jalapeno. I made mine pretty spicy, but it's so good.
  6. Posted by Julia Mueller on
    Friday, July 20th, 2012
    This is so cool! I love the idea of spicing up ice cream with a different flavor...and I put jalapenos in tons of savory dishes, so might as well have them in a sweet treat!  Great thinking and thanks for the fun idea!
    • Posted by Realistic Nutritionist on
      Friday, July 20th, 2012
      It's great, I promise!
  7. Posted by Carolyn on
    Saturday, July 21st, 2012
    I had this in my foodbuzz list to comment on for days, but congrats on Top 9 today.  Great flavor combo!
  8. Posted by Two Saucy Sisters on
    Saturday, July 21st, 2012
    Wow is this a delicious looking recipe! Now all we have to do is get ourselves a food processor... :)
  9. Posted by Two Saucy Sisters on
    Saturday, July 21st, 2012
    Wow this looks delicious! Now all we have to do is get ourselves an ice cream maker... :)
  10. Posted by Janet on
    Saturday, July 21st, 2012
    We've been doing everything peaches lately. (Helps to have a good friend with a peach orchard! LOL!) Never even thought to try jalapeno peppers with them. How ingenious!

    I saw a small cuisinart ice cream maker at the mall yesterday with my name all over it! Guess I have a good reason to invest now! LOL!
  11. Posted by Stephanie @ Eat. Drink. Love. on
    Sunday, July 22nd, 2012
    I seriously heart the combo of peaches and jalapeno in this ice cream!
  12. Posted by RavieNomNoms on
    Tuesday, July 24th, 2012
    Oh I am just loving this! I love how you mixed the spicy and the coolness. Lovely! 
  13. Posted by G T on
    Thursday, August 2nd, 2012
    OK, I get the "healthy eating" thing and all, but if you're going to eat ice cream, it is hardly the place to try and go light. Using 1% milk usually makes ice cream freeze way too hard because it is mainly water. Besides, it's the milkfat that gives good home made ice cream it's own special and unique "mouth feel". That's the slightly greasy feel on your lips and inside your mouth that makes the flavor in your ice cream hang around to arouse your senses. The trick to eating light with real home made ice cream is to simply reduce your serving size. That way you don't have to leave out the richness and superior flavor that comes from using only the best, fattiest, and "real" ingredients. So use Heavy Whipping Cream and use Whole Milk. If you absolutely must go light, scoop only one small ball for yourself and enjoy what real ice cream is all about.
    • Posted by Claire Gallam10 on
      Friday, August 3rd, 2012
      Fair enough, appreciate your opinion. But I really like the light version. Trust me. It's not freezer burned, it's incredibly rich and it's really flavorful. I'm serious, ask anyone who has eaten it. 
    • Posted by Jean on
      Tuesday, August 19th, 2014
      Or... you could do this yourself and let other people do what they want. Just a thought but I don't think preachiness is warranted. If you want full-fat ice cream, you know what changes to make to the recipe - so make them. Don't hassle the blogger who was kind enough to post the recipe in the first place.
  14. Posted by veronica on
    Tuesday, June 11th, 2013
    Trying this today. There is a jala-peach sauce for smoked turkey breast that was published by the Jamesons in Smoke and Spice. Check it out!
  15. Posted by Jean on
    Tuesday, August 19th, 2014
    Could you please add a "print" button to this? Maybe it's already here but I don't see it. Thanks.