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!
- 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