Light Peach Jalapeño Ice Cream Recipe

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



  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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