What better to make with peaches and coconut milk than peach ice cream? After making Coconut Almond Ice Cream last week. I realized how easy it was to make your own ice cream. So this week I wanted to try something fruity yet creamy. Peaches and cream is an age old combination and for good reason. Though as vegans we obviously can’t use cream but, fear not, this version with coconut milk actually tastes better!
For this recipe I cooked fresh peaches over low heat. Just the smell of those bubbling peaches was overwhelming. It made me think of peach cobbler. I almost changed the recipe I want to make and then I almost decided to not make anything at all but to just eat those warm, oozing with flavor, peaches. I stepped out of the kitchen for a minute, gathered my thoughts, and decided to go through with my original concept of make a fabulous healthy ice cream with peaches and coconut milk.
I was so glad I made that decision because the result was phenomenal. I don’t think I have ever eaten ice cream so quickly. I’ll admit I got a brain freeze which was so bad that I needed to google “how to get rid of brain freeze“. Once I got my brain freeze under control, I obviously needed to eat some more and then realized that I should probably take some pictures of this delicious concoction. Did that, finished the bowl, and felt good without feeling like I had a major food baby. Though, honestly, I wouldn’t have cared. It tasted that good!
Peach Coconut Ice Cream
Prep time: 20 minutes
Ready in 3 – 4 hours
makes 2 servings
Ingredients:
- 3 – 4 yellow-red Peaches (washed, pits removed, diced) – 3/4 cup pureed
- 1 tablespoon Pure Maple Syrup
- 1 cup full fat Coconut Milk
Directions:
- Heat diced peaches (with skin on) in a small saucepan over medium heat. Once they start to bubble, reduce to low heat. Stir occasionally (every 2 minutes) for 15 minutes.
- Using an immersion blender, food processor, or blender puree peaches until smooth.
- Add coconut milk and maple syrup to 3/4 cup pureed peaches. Blend well.
- Add mixture to ice cream maker and use manufacturers instructions or place in a stainless steel bowl and place in freezer. Using a spoon or immersion blender mix every 30 – 45 minutes, making sure to scrape sides, until desired ice cream consistency has been reached (about 3 – 4 hours).
Notes: 1)I recommend eating this ice cream up once it reaches the right consistency. However, ice cream will keep in freezer. If it gets to hard, thaw at room temperature for 10-15 minutes or if too hard defrost in microwave.
Peach Coconut Ice Cream
Ready in 3 to 4 hours or faster if using ice cream maker
Prep Time 20 minutes
Total Time 20 minutes
Makes 2
Ingredients
- 3 - 4 yellow-red Peaches washed, pits removed, diced equals 3/4 cup pureed
- 1 tablespoon Pure Maple Syrup
- 1 cup full fat Coconut Milk
Instructions
- Heat diced peaches (with skin on) in a small saucepan over medium heat. Once they start to bubble, reduce to low heat. Stir occasionally (every 2 minutes) for 15 minutes.
- Using an immersion blender, food processor, or blender puree peaches until smooth.
- Add coconut milk and maple syrup to 3/4 cup pureed peaches. Blend well.
- Add mixture to ice cream maker and use manufacturers instructions or place in a stainless steel bowl and place in freezer.
- Using a spoon or immersion blender mix every 30 - 45 minutes, making sure to scrape sides, until desired ice cream consistency has been reached (about 3 - 4 hours).
Recipe Notes
1)I recommend eating this ice cream up once it reaches the right consistency. However, ice cream will keep in freezer. If it gets to hard, thaw at room temperature for 10-15 minutes or if too hard defrost in microwave.
Looks deelish!! What brand of coconut milk do you use?
Hi Anna,
Thanks! I used full fat Native Forest Organic Coconut Milk. I constantly use it for a lot of my recipes so that I buy in bulk :) It’s the best!