Peach Coconut Ice Cream

Ready in 3 to 4 hours or faster if using ice cream maker
Course Dessert
Cuisine gluten-free, Paleo, Raw, vegan
Prep Time 20 minutes
Total Time 20 minutes
Makes 2


  • 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


  1. 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.
  2. Using an immersion blender, food processor, or blender puree peaches until smooth.
  3. Add coconut milk and maple syrup to 3/4 cup pureed peaches. Blend well.
  4. Add mixture to ice cream maker and use manufacturers instructions or place in a stainless steel bowl and place in freezer.
  5. 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.