Peach Ice Cream (Viral Asian Peach Ice Cream)
With this recipe, we can easily recreate the viral Asian peach ice cream in our own kitchen using fresh peaches, white chocolate, and a dash of freeze-dried strawberry powder, forming a cute pink peach pattern.
Equipment
- Measuring cups and spoons
- hand mixer
- blender
- Peach silicone mold
- Popsicle sticks
- Small saucepan
- Snap ball tea strainer (Or a small fine mesh strainer)
Ingredients
- 1 cup heavy whipping cream
- ½ tsp vanilla extract (optional)
- 1 peach (pitted and chopped)
- ¾ cup sweetened condensed milk (6 oz)
- ¾ cup white chocolate (6oz; you can use white chocolate bars or chips)
- 1 tbsp coconut oil (Or vegetable oil)
- 1 tbsp freeze-dried strawberry powder
Instructions
- In a large mixing bowl, use a hand mixer (or a whisk) to whip the heavy whipping cream and vanilla extract until stiff peaks (* See Note1) form.
- In a blender (or food processor), blend the chopped peaches and sweetened condensed milk until smooth.
- Add the peach puree to the bowl of whipped cream. Stir well until everything is evenly mixed.
- Carefully pour the peach cream mixture into the peach-shaped silicone mold. Fill each cavity to the top, but be careful not to overfill. Place the popsicle sticks into each mold, ensuring they are inserted into the mixture and standing upright.
- Place the mold in the freezer and let the peach ice cream set for at least 6 hours or overnight, until it becomes firm.
- Chop or break the white chocolate into small pieces if you're using chocolate bars. (If you have white chocolate chips, you can use them as they are.) Place the chopped white chocolate into a heatproof bowl, add 1 tbsp of coconut oil (or vegetable oil) to the chocolate.
- Fill a saucepan or pot with a few inches of water and bring it to a simmer over low heat. Place the heatproof bowl with white chocolate on top of the saucepan.
- Melt the white chocolate over low heat. Stir occasionally with a spoon to ensure even melting. Once the white chocolate is almost completely melted, remove the bowl from the double boiler. Continuously stir the chocolate, allowing the residual heat to complete the melting process entirely.
- To remove the peach ice cream from the mold, gently push the bottom of the mold to release the peach-shaped ice cream from each cavity. Avoid pulling the popsicle stick, as doing so may detach the stick without fully releasing the peach ice cream.
- Hold a peach ice cream by its popsicle stick and dip it into the melted white chocolate, swirling it around to coat the ice cream evenly. Allow any excess chocolate to drip back into the bowl.
- Use a snap ball tea strainer (or a fine mesh strainer) to sprinkle a dash of freeze-dried strawberry powder on the top surface of each peach ice cream, forming an appealing pink peach pattern.
- Serve and enjoy your delicious and beautiful homemade peach ice cream!
Video
Notes
- Stiff peaks hold their shape firmly and do not fold over when you lift the whisk. Be careful not to overwhip the cream beyond this stage, as it may turn grainy and eventually into butter.