This is a lovely simple dish of frozen, crushed fruit pulp that is served with unsweetened whipped cream. There’s no need to add sugar (unless the fruit isn’t ripe), you don’t need fancy equipment and, if you leave off the cream, there’s no fat
Put the peaches in a large bowl. Taste them for sweetness and sprinkle in some sugar if you think they need a little extra. Crush the fruit to a pulp with a fork or a potato masher.
Put the bowl into the freezer for 45 minutes then take it out, stir, and crush the fruit again. Return the bowl to the freezer for 20 minutes at a time, repeating the stirring and crushing, until the crushed fruit looks and feels like sherbet, which will take about 1 to 1½ hours.
Softly whip the cream. Scoop the cremolata into bowls, top with the whipped cream.