Frozen peaches and coconut cream combine to make the perfect summer treat: Peach and Vanilla Cream Ice Cream. Vegan, refined sugar free and delightful.
Our peach tree has ripened. The WHOLE bloody thing at the one time! I am picking approximately 20 peaches from the tree every day, and fighting a small war with the local squirrels to get there first. They are determined little buggers.
Anyway, this is a good problem to have. They are absolutely amazing peaches, and I am determined not to let them go to waste. I am therefore being forced to attempt my long-held
fear desire to learn how to can fruit. The geek in me is terribly excited. Ridiculously excited 🙂
I don’t know why I find cannning so intimidating, but it scares the bejasus out of me, and I have been putting it off forever. Trusty amazon delivered all the gear for me yesterday and I am proud to say I will be giving it a go this weekend, before all the peaches go bad.
In the mean time, I have made like 6 batches of frozen peaches, and this fantastically simple ice cream has resulted. It is:
- dairy free
- egg free
- refined sugar free
- no churning required
You can use some homemade frozen peaches, or you can buy the big bags of pre-frozen peaches at the store. They really need to be frozen for it to work though.
We enjoyed some as a post-dinner treat in the backyard last night, and it was so lovely 🙂 my toddler was ecstatic, and now very keen to help collect all the peaches with me!
Frozen peaches and coconut cream combine to make the perfect summer treat. Vegan, refined sugar free and positively delightful.
- 2 cups frozen peaches
- 1/2 cup full fat coconut cream
- 1 tsp pure vanilla extract
- 1 tbsp honey more to taste
Remove frozen peaches from the freezer and allow to thaw for 5 mins
Throw all ingredients into a food processor or high powered blender. Blend until an ice cream like consistency is reached (about 3-5 minutes depending on the power of your machine). Scrape down the sides with a spatula as needed
Serve up and enjoy
Add more honey depending on the level of sweetness you require. I found 1 tbsp to be perfect for me, but this wasn't overly sweet.