Peach Ice Cream

Recipe from Lavinia Todor
Serves: 4-6


3 cups sliced peaches (3-4 medium peaches)
⅔ cup plain Greek yogurt or coconut yoghurt
2 tsp. raw honey or  agave (melted)
1 tsp. lemon juice


  1. Place the peach slices on a cookie sheet lined with parchment paper and freeze for at least 2-3 hours.
  2. Add the frozen peaches to the food processor and process until they become evenly crumbly, but not pureed.
  3. Add in the raw honey, plain greek yogurt, and freshly squeezed lemon juice into the food processor, and process again until smooth.
  4. When everything is incorporated, mixture will resemble loose soft serve. Taste for sweetness, and add additional honey as needed.
  5. You can serve immediately or transfer to air-tight container and freeze for a couple hours for a harder consistency.