Peach frozen yogurt just screams summer, but with frozen and jarred peaches, you can enjoy it all year long.
Ahhh… to be back in the swing of things. My husband and I just spent the last four days in Vegas and got back this morning around 1:30.
We were actually lucky, though, as our flight from Vegas to Denver was significantly delayed, and our flight from Denver was the last one of the night. I was expecting to have to bunk down somewhere in Denver, but the nice people at United used their heads and held our plane for 20 minutes to ensure the forty people from our flight were able to get onto the plane to Chicago.
Of course, their reservation system has me booked for an 11:30 flight this morning, as it rebooked us, but… I’m not going to complain.
Regardless, I’m exhausted at the moment, so even though it still doesn’t really seem like summer, I’m thinking positively!
How to Make Peach Frozen Yogurt
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Drain peaches, but save the juice, and blend peaches until smooth. Add yogurt, sugar, 1/2 cup of peach juice, and lemon juice, then blend until well combined.
Add to ice cream machine and churn for 30 minutes until nicely thickened. Place in the freezer for 2 hours. Every 15 minutes for the first hour to 1 1/2 hours, use a spatula to stir briefly to keep from getting solidified beyond the point of scooping.
This is one of my all-time summer favorites. Poor Little Miss won’t be able to enjoy it this year (dairy-free — and I’ve yet to find a dairy-free yogurt!), but she has her Soy Delicious “Chocolate” Cherry Chip frozen dessert instead — and she definitely loves that!
Enjoy!
Peach Frozen Yogurt
Ingredients
- 14 ounces jarred peaches (1 jar)
- 2 cups vanilla yogurt
- 1/4 cup sugar
- 1 tablepsoon lemon juice
Instructions
- Drain peaches, but save the juice, and blend peaches until smooth. Add yogurt, sugar, 1/2 cup of peach juice and lemon juice, then blend until well combined.14 ounces jarred peaches (1 jar), 2 cups vanilla yogurt, 1/4 cup sugar, 1 tablepsoon lemon juice
- Add to ice cream machine and churn for 30 minutes until nicely thickened. Place in freezer for 2 hours. Every 15 minutes for the first hour to 1 1/2 hours, use a spatula to stir briefly to keep from getting solidified beyond the point of scooping.
- Serve and enjoy!
Equipment
Notes
- I usually use a bit less sugar instead of the 1/4 cup — it just doesn’t need much and adjust as needed according to your taste.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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UKZoe – I've actually done that … and also scraped in vanilla bean seeds and let them sit in the yogurt for awhile before making it. Yum 🙂
Roxane – They totally rock. It's almost tempting to get the rolling one and make the wee ones work for it, but … I haven't. Yet.
tt millers – Yep. Fresh and homemade ice cream is SO good!
septembermom – It was a blast in Vegas!
MaBunny – Yikes. It wasn't that hot in Vegas. I think you *need* some ice cream.
Lisa – You're welcome. I hope you liked it.
Brenda – Yes… now that summer has arrived and we've gone from low 60s and needing jackets on Tuesday to hot mid-80s and humid yesterday.
Cookie – Make your husband take you! Just … leave the kids behind. With someone.
Angela – It's fun, especially all the great restaurants we ate at (Rare at Hard Rock, Yellow Tail at Bellagio, Red at Wynn, and Asia Noodle in the Venetian).
Karen – Yes, making the flights is always key… especially when they're the last flights of the day!