Coconut Peach Plant Based Ice Cream Recipes

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COCONUT PEACH PLANT-BASED ICE CREAM



Coconut Peach Plant-Based Ice Cream image

A tropical delight for your taste buds, this ice cream is made from silky coconut milk, ripe Southern peaches, and a little extra love.

Provided by Melanie Lorick

Categories     Dessert

Number Of Ingredients 5

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

Steps:

  • 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.

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