Homemade Vegan Ice Cream Recipe (with Peaches!)
Rich, velvety, and deliciously cold, this Peach Vegan Ice Cream Recipe is what dreams are made of! All you need is eight ingredients, an ice cream machine, and some time to enjoy a bowl of your own at home!
This horrible 115° weather has me obsessing over two things; peaches and ice cream. (Not including my overwhelming desire to leave Arizona!) When you rely on AC to keep you sane for 4-5 months out of the year, eating ice cream 3 times a day starts to sounds pretty amazing. While I was preoccupied with the thought of consuming copious amounts of both, I devised a plan to enjoy them together!
I Scream, You Scream, We Can All Scream (with joy!) for this Vegan Ice Cream Recipe
Besides Ice Cream literally being everything I need right now, the king of summer fruit (peaches) are in season! With flavor and nutrition being at their peak, now is the time to eat peaches with everything! In fact, I wasn’t happy with a simple peach flavored vegan ice cream recipe, I demand chunks of peaches incorporated in (for texture!). This not only gives the ice cream a delicious consistency, but a beautiful splash of color!
Instead of heavy cream, this vegan ice cream recipe uses Coconut Cream! Simply take a can of full-fat coconut milk, refrigerate overnight, and skim off the solidified cream! This results in an amazingly creamy, milk-like texture! Furthermore, soaked raw cashews (and their creaminess) take the recipe to a new level!
Lastly, I wanted to sweeten the ice cream with something as magical as the other ingredients. Pounds of granulated sugar would negate any health benefits of the cashews or peaches, so I went with Maple Syrup and Coconut Sugar.
Maple Syrup is
- Higher in Antioxidants than other sweeteners
- Lower on the Glycemic scale
- Helpful with reducing inflammation
and Coconut Sugar has
- Been declared the “World’s Most Sustainable Sweetener”
- A very low Glycemic index
- A delicious Brown Sugar flavor (perfect pairing for peaches!)
Vegan Peach Ice Cream Recipe
Ingredients
- 1 1/2 cup raw cashews soaked 4-6 hours (or overnight)
- 1 cup coconut cream (refrigerated can coconut milk solidified cream skimmed off top)
- 1/4 cup coconut oil
- 1/4 cup maple syrup or agave
- 1/3 cup + 2 Tbsp coconut sugar or other sweetener of choice
- 1 tsp vanilla extract
- pinch of salt
- 3-4 ripe peaches
Instructions
- Freeze ice cream bowl, soak cashews, and refrigerate the coconut milk overnight
- Blend all ingredients together in blender, save 2 peaches
- Chill mixture in fridge until chilled
- In the meantime, purée or finely chop the remaining peaches
- Churn mixture in ice cream maker per manufacturer instructions (mine took 45 minutes)
- In the final 10 minutes of mixing, add the peach chunks
- Transfer the "soft serve" to shallow dish (I used a large loaf pan), lined with parchment paper for easy removal
- Freeze for another 2-3 hours to set to desired hardness
- Remove from freezer, scoop, and serve!
Notes
What’re you waiting for!? Get fancy this summer with this Homemade Vegan Ice Cream Recipe!
