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Peach Ice Cream

I could compose an infinite list of banana ice cream variations, but really one could just as easily consult Pinterest for that. The beautiful truth of the banana "nice cream" trend is that it is such a healthier alternative to their commercial competitors. For this peach variation, I still include a banana for a little extra creaminess, so I don't just end up with sorbet (not that there is anything wrong with that).

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2 yellow peaches, very ripe, cut into chunks

1 banana, also very ripe, cut into chunks

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Cinnamon, as garnish

Blanched almond slivers, as garnish

Brown sugar, as garnish



To begin, cut the peaches and banana into chunks and freeze for at least an hour. I actually also freeze the Ninja container itself, mainly because these ice creams melt fast, so the colder everything is, the better. Thankfully, they are quick to prepare. Once everything is fully frozen, add all of the ingredients, the frozen fruits, extracts and maple syrup to your processor of choice and give it a good whirl.

*The maple syrup is optional, by the way. Feel free to omit the sweetener entirely or substitute with agave or brown rice syrup.


This will take a few rounds. I will quickly uncap, turn the ingredients over, and reprocess a couple of times until everything has blended completely. Plus, they always require at least two to three taste tests. Naturally.

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Spoon to dessert dishes, finish with  your preferred toppings, and serve immediately. Here, I've added a handful of blanched almond slivers, a sprinkle of brown sugar, and in true Niles Crane fashion...a whisper of cinnamon.


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