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!
- 3 – 4 yellow-red Peaches (washed, pits removed, diced) – 3/4 cup pureed
- 1 tablespoon Pure Maple Syrup
- 1 cup full fat Coconut Milk
- 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).
Peach Coconut Ice Cream
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!