3¾cupsfull-fat coconut milk approx. 2 13.5 oz. cans
¾cupcoconut sugaror, sugar of your choice
2teaspoonspure vanilla extract
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 ½ 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 ½ 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.
Failure to make sure your ice cream mixture is completely cold before adding to the ice cream mixer means that it will form large ice crystals and loose some creaminess, creating an icier texture.