2 Reviews

Made this when my son & his wife were over & it was a big hit with all of us ~ Very tasty & frosty! I never did let it freeze solid, & after a little over an hour for the final turn in the freezer, we had a very spoonable, enjoyable treat! Thanks for sharing the recipe! [Made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #39]

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Sydney Mike April 15, 2010

Perfect recipe, which is especially good for getting fruit and dairy into kids with no added sugar. I doubled the vanilla (a favourite ingredient at our house), but otherwise followed the recipe. I even measured the drained fruit (also an SPC can) and it weighed 605 grams. This recipe is so delicious -- I served it topped with passionfruit -- but the freezing presented a bit of a problem. At step 5, I let the mixture set overnight in a mould. When I took it out of the freezer, it was so hard that it took more than 30 minutes to soften enough for me to even begin to dish it up. So I suggest that when you make this dish -- and you should definitely make it -- at step 5 freeze it only for an additional 1 or 2 hours before serving. Otherwise, no need to change a thing -- unless you're vanilla lovers like us. Thanks Jubes.

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Leggy Peggy March 25, 2010
Peach Freeze