What I Ate This Week + No-Churn Peach Sorbet Recipe

By Kiersten | Last Updated: August 15, 2012

It’s been really hot here and all I want to eat are frozen things. One particularly hot day, I was craving sorbet but didn’t want to go out to get some, so I made some desperation sorbet out of fresh peaches. And it was good! Much better than other things I’ve made out of desperation, like that spaghetti sandwich I made with leftover garlic bread, spaghetti, and corn when I was in junior high.

Anyway! Here’s what I ate this week:

No-Churn Peach SorbetNo-Churn Peach Sorbet // I made this by cutting two peaches into chunks, freezing them, and then pureeing them with 1/4 cup of almond milk and a tablespoon of honey. The texture is a little bit softer (as you can see), but the taste is exactly like peach sorbet.

No-Churn Peach Sorbet Ice Cream SandwichesPeach Sorbet Ice Cream Sandwiches // So then, because I can never leave well enough alone, I decided to use almond thin cookies to make ice cream sandwiches with the sorbet. The sorbet was good, but these were even better. If you’re looking for a relatively guilt-free summer treat, make these! Make them now!

Summer Squash and Ricotta GaletteSummer Squash and Ricotta Galette // Perfect in every way. If I manage to get some more squash from the garden, I’ll be making this again. And the crust was totally doable, even for me–using olive oil is much easier to manage than butter.

Pineapple Jalapeno Granita [Close]Pineapple Jalapeno Granita // Sweet, refreshing, and just a little bit spicy. This is one of my favorite summer desserts.

Grilled Eggplant and Tofu Steaks with Sticky Hoisin GlazeGrilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze // I would totally eat this sauce with a spoon.

…and hey! If you haven’t already, don’t forget to like Oh My Veggies on Facebook for a chance to win a $100 Whole Foods Gift Card. There’s only a week and a half left to enter!

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Comments

Randomly came across this website searching for a recipe on basil simple syrup & now I’m addicted! Keep up the good work! Can’t wait for more wonderful summer treats! Keep up the good work.

Thank you! And typically I make a meal like this every other day and then the next day, we eat the leftovers. So don’t be too impressed. 😉

That is one gorgeous galette! I think I’ll try your sorbet too, though I’ll probably include the churning. I’ve made peach ice cream before, but the cream dilutes the flavor of the peaches.

I love peach ice cream, but you’re right, the peach flavor is definitely faint, especially if it’s made with real peaches. This sorbet tastes like real fruit!

Gosh, look at those gorgeous pictures! That sorbet looks so simple, yet so good! Peaches are on sale right now, and now I know where they are headed…

Have you made the “ice cream” by pureeing bananas? That was all over Pinterest a while ago and it’s so good! That’s how I got the idea to try peaches.

Nope, I just kept the peel on it. 🙂 I always hear that’s where all the nutrients are in fruits and veggies!

Hope you have a great weekend too!

That peach sorbet looks amazing! I tried to convince my husband to let us stop in GA to buy peaches this week but he was in too much of a rush. I may have to just buy some at the grocery and try this!

I made the sorbet tonight and it was SO good and SO easy! My husband even liked it and he’s a fan of all things processed and fatty. For some reason the texture did not look like your picture though – I’m thinking my chunks were too cube like?

Yay, I’m glad you liked it! But what was the texture like? Hmm. It could be a difference in our food processors or how long you froze the peaches vs. how long I froze them?

It wasn’t as smooth as yours looks – a little gritty. Did you peel your peaches first? It doesn’t look like you did in the picture. I’ve made it twice now (and need to go to the store for more peaches because it’s so easy and delicious) and each time I froze them for about 3 hours or so.

No, I didn’t peel mine. Was it gritty like peach fuzz/skin gritty or gritty like ice crystals? If you’re using your new food processor, I wonder if it’s pulverizing the skin more than mine (which is just kind of tearing it into pieces because it’s not as powerful), giving it that grittier texture…

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