Creamy Peach Sherbet Creamy Peach Sherbet

Food styling by Nicole Young | Prop styling by Madeleine Johari Image by: Ryan Szulc

This light and refreshing sherbet is great for using up the soft, ripe peaches in the basket. Freestone peaches are much easier to pit than the clingstone variety; they're ready a little later in the season but are worth the wait.

  • Prep time 30 minutes
  • Total time 6 hours
  • Credits : Canadian Living Magazine



Score an X in bottom of each peach. In saucepan of boiling water, cook peaches until peels begin to loosen, about 30 seconds. Transfer to bowl of ice water and chill for 1 minute; drain. Using paring knife, peel off skins. Remove pits and dice flesh to yield 4 cups.

In saucepan, cook peaches and sugar over medium-high heat, stirring frequently, until peaches are softened, liquid has thickened and mixture reaches jam-like consistency, about 7 minutes. Scrape into blender; purée until smooth. Let cool slightly, about 5 minutes.

In large bowl, stir together peach mixture, milk, cream, vanilla and salt. Place plastic wrap directly on surface. Refrigerate until chilled, about 1 hour.

Process in ice cream machine according to manufacturer's instructions. Spoon into large airtight freezer-safe container. Freeze until firm, about 4 hours.

Makes 8 to 10 servings.

Nutritional facts per each of 10 servings: about

  • Fibre 2 g
  • Sodium 78 mg
  • Sugars 18 g
  • Protein 2 g
  • Calories 138.0
  • Total fat 6 g
  • Potassium 211 mg
  • Cholesterol 23 mg
  • Saturated fat 4 g
  • Total carbohydrate 20 g


  • Iron 1.0
  • Folate 2.0
  • Calcium 5.0
  • Vitamin A 10.0
  • Vitamin C 7.0
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Baking & Desserts

Creamy Peach Sherbet