Anybody wants to meet my newest best friend? Here it is, Peach Buttermilk Sorbet with hint of Cardamom aka Eggless No Churn Ice cream. Summers and ice creams or sorbets are just two best friends forever! There is no better way to enjoy the hot humid day than flavourful frozen bites in your mouth. It is known to all that ice-creams are favourite thing of a child but how can you forget those moments when we hurry to slurp away the melting ice cream from top of the cone or our fingers! Those evergreen moments definitely awake the child in us and that’s the best part of an ice-cream.
Summer is already unbearable in Maharashtra, western part of India. But the drought situation from previous year is making the situation worst. It has been around a year since we saw dark clouds in the sky or couple of drops from the sky. We are becoming a roasted stuffing of a sandwich between scorching sun and drought hit mother earth! The suffering is so huge that it has consumed our daily life (a black hole may be). We are devastated with inadequate water supply and never ending power cuts. I’m so exhausted with the juggling that I simply refuse to do anything except the essentials (Now you know the reason behind my absence). And eating this Eggless No Churn Ice cream, Peach Buttermilk cardamom Sorbet is necessity of tropical life!
Watch my quick step by step video recipe on how to make No Churn Eggless Peach Buttermilk Sorbet with Cardamom. And if you are more comfortable with written step by step recipe please scroll down.
Handful of chopped fresh peaches,
A large bowl,
Freezer safe bowl/container.
- Use yogurt instead of milk and/or cream.
- Use any regular milk and/or cream instead of buttermilk.
- Use any other fruits instead of peaches.
- Use any frozen fruits (thawed completely) or syrup of your choice.
- Use any other spices of your choice to go with peach instead of cardamom. Like cinnamon or just ginger. Play with the flavours.
- Use Spicy Peach Jam or simple Sweet & Tangy Peach Jam to add a twist to your sorbet just like I did in my No Churn Eggless Spicy Vegan Mango Ice-cream.
Watch my elaborated step by step video recipe of Peach Buttermilk Sorbet.
Read the entire recipe and tips carefully before you start cooking. Do make sure all ingredients are at room temperature (unless mentioned) and weighed or measured correctly in appropriate weighing machine or measuring instruments such as cups or spoons. Remember these are not our regular cups or spoons which we use in our daily life.
- Sweet Peaches, fresh or frozen: 250 gram, I used fresh peaches
- Buttermilk: 350 milliliters (if you don’t have buttermilk See Notes on how to make at home)
- Honey: 2 tablespoon
- Ground green cardamom: ¼ teaspoon + 1 pinch
- Clean and wash the peaches carefully, cut into cubes and deseed them. I know it such a ‘pain in the ass’ job but you need not skip this step for the sake of your foodie soul! (See Notes)
- Add chopped peaches (save a handful for later usage) in a blender to puree them. You can leave them bit chunky (not large one) to add little texture to the sorbet/ice-cream. (See Notes)
- Stir previously stored buttermilk lightly and pour into the blender. Sprinkle ground cardamom and blend until combined. Mixture should be very thick and smooth. Add honey or your preferable sweetener and blend again.
- Once done take a clean & dry bowl with lightly fitted lid and pour the mixture in. Sprinkle pinch of cardamom powder on top if desired. Cover the bowl with lid or a clean cling film and freeze for 1 hour at least. (See Notes) Or you can leave it for overnight.
- Remove the bowl from freezer just 10 mins (depending on your climate) before serving and take out scoops of ice creams and serve immediately. (See Notes)
- Garnish the serving bowl with fresh chunks of peaches & mint leaves on top. Or use peach syrup on top for further garnish but make sure you use only 1-2 tsp otherwise the ice-cream flavor will be overpowered by syrup.
2. Chopped peaches puree evenly and quite quickly, may be a whip only.
3. No one likes ice cream which has large pulpy chunks of real fruits in it. But tiny pieces of the fruits will pop up with a layer of texture in the same ice cream.
4. Always cover the pan/bowl with cling film, otherwise your sorbet will be icy unnecessarily and flavoured will be gone.
5. Removing the frozen ice cream just before serving may trouble you to scoop out portions. It is safe to remove it 5-10 mins before serving.