Coconut Peach Ice Cream: A Plant-Based Treat
Oh, ice cream. So delicious, especially in August. Especially when it’s homemade. I’ve been in a cookie mood for dessert lately, but this was a refreshing change and the perfect vehicle for ripe peaches. It has been a LONG time since I’ve had a homemade version and I was a little stressed to try my hand at it, but a KitchenAid ice cream mixer attachment I had given Cliff as a present a few years ago has been staring at me and I decided to pull off the Band-Aid. So glad I did and I fear I’ll be heading down the ice-cream-flavor-rabbit-hole now. (That’s ok, right?) If you aren’t a coconut fan, I would suggest making a few editions, which I will mention later. Otherwise, I hope this coconut peach ice cream recipe will be one you enjoy for a long time to come!
Pro Tip:
Make sure your ice cream mixture is as cold as it can be without freezing before adding it to an ice cream machine or mixer. This will help prevent large water crystals from forming and making the end result icy.
Tips for a delicious homemade, plant-based ice cream
I decided to try to make this plant-based – mostly because I like a challenge – and it is fun to try new things. There are a few points to note in order to make this as successful as possible.
- If you use coconut milk, be sure to use the full fat version.
- The addition of the cornstarch helps to make this creamy, since it is eggless.
- Coconut sugar gives this recipe an extra “coconutty” flavor, and gives it a more golden color. Of course, the peaches do help with this, too!
- Make sure the ice cream mixture is cold before stirring it in the machine.
- If you aren’t a coconut-forward fan, either substitute the coconut sugar for granulated sugar OR substitute both the coconut milk and coconut sugar.
- Pure vanilla extract adds a hint of sweetness to the overall result.
Coconut Peach Plant-Based Ice Cream
Ingredients
- 3 cups peaches, diced reserve 1/2 cup of diced peaches
- 3¾ cups full-fat coconut milk approx. 2 13.5 oz. cans
- ¾ cup coconut sugar or, sugar of your choice
- 2 tablespoons cornstarch
- 2 teaspoons pure vanilla extract
Instructions
- If using a mixer (like a Kitchenaid attachment), freeze overnight. The mixing bowl needs to be as cold as possible when used.
- In a food processor or blender, blend 2 1/2 cups of the diced peaches.
- In a saucepan over medium heat, add coconut milk. Once warm, stir in coconut sugar until dissolved. Slowly add cornstarch and vanilla extract until dissolved.
- Remove mixture from heat and allow to cool completely. Let sit in the refrigerator for several hours or overnight. If you need to cool it faster, place in a Ziploc bag and submerge in an ice bath.
- Attach ice cream bowl to stand mixer. Set the mixer to the stir setting and pour in ice cream mixture. Add the final 1/2 cup of diced peaches. Allow to mix for about 30 minutes. If using a different machine, follow the necessary instructions.
- Scoop mixture into a plastic or metal container and freeze for about 6 more hours or overnight.
Notes
I know I’ve been on a peach kick for National Peach Month and am STILL enjoying it to the fullest extent possible. In fact, I’m going to whip up some more peach crostini pretty soon. Ripe peaches are only available for a short window, so I hope I have enough to be sick of them come September! Do you have a favorite ice cream recipe, or flavor? I’m excited to try some fun new concoctions pretty soon!
Until next time, cheers to your #hearthhealthhappiness! 🍑
