Homemade Vegan Peach Ice Cream
Summer time means ice cream and fresh juicy peaches! This ice cream is infused with ripe peaches with extra chunks of peaches scattered throughout. Made with a combination of coconut milks and coconut sugar, it's sweet yet light with a refreshing summer flavor! Whip up a batch with an ice cream maker or make a bucket no-churn style.
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Why this Ice Cream is Perfect for Summer
This frozen treat is the ultimate blend of ice cream season and fruit season all in one. You get the refreshing taste of ice cream on a hot summer day with the sweet hint of fresh fruit in every bite. It's like a peach cobbler but in ice cream form and without all the fuss! With a coconut milk base and sprinkles peach hunks, this ice cream will send you right into creamy dreamy heaven.
Peaches & Cream Ice Cream Ingredients
Here is what you need to make this sweet peach ice cream right at home:
Full-fat Coconut Milk
Sweetened and Condensed Coconut Milk
Peaches
Coconut Sugar
Vanilla
How to Make Homemade Peach Ice Cream
- Blend ingredients. First we blend the coconut milk and sweetened and condensed coconut milk together with a can of peaches, coconut sugar, and vanilla. This helps infuse the peaches into the coconut milk so we get a hint of peach taste in every bite!
- Heat the mixture. We then heat the coconut milk mixture in a skillet on the stove. We do this for 2 reasons. First, it allows the coconut sugar and vanilla to dissolve into the coconut milk. Second, sometimes the coconut milk will have some clumps of cream even after we blend it up. When we melt it down in a skillet, any cream clumps melt so we will have a silky and creamy ice cream texture.
- Add in extra chunks of peaches. With the second can of peaches, chop the fruit into small chunks and stir into the skillet. This is the added bonus as we not only have peach flavored ice cream but also little bites of peaches mixed throughout!
- Freeze. Of course, we need to freeze the ice cream. You can either let the mixture cool down and then transfer to an ice cream maker or pour the mixture into a container and place in the freezer for at least 8 hours until desired consistency.
- Top with toppings. Hands down the best part of ice cream! I like to crumble an ice cream cone on top to give this a peach cobbler-style vibe. However, you can add in whatever you want! Some chopped nuts would make a great a topping or even some homemade dairy free caramel sauce!
Can I Make this Ice Cream No-Churn?
Yes! It's actually quite easy to make this recipe without an ice cream maker. The main ingredient is patience (corny joke, but I had to). The primary thing to keep in mind when making a no-churn ice cream is the container. You want a container that will seal the mixture shut to prevent freezer burn or you risk having a nice big coating of har ice on top after a couple hours. These ice cream containers are great for homemade ice cream. They are sleek to they fit in the freezer nicely and have an easy removable lid. You can also use a metal baking pan like I have here. Just make sure to line it with parchment paper to prevent scratching it when you dig in and wrap it up tight with saran wrap when you put it in the freezer.
Homemade Peach Ice Cream Tips
- Use full-fat coconut milk. The cream from the full-fat coconut milk is what gives you a nice smooth texture and, well, a very creamy ice cream!
- The miracle of sweetened and condensed coconut milk. We use a blend of full-fat coconut milk and sweetened and condensed to achieve some prime time creaminess. Sweetened and condensed coconut milk is simply coconut cream thickened up with a bit of cane sugar. The consistency is that of heavy whipping cream. It not only gives us the texture we are looking for but also adds a touch of sweetness to the mix
- Let the mixture cool down before freezing. After the mixture is simmering and the ingredients are well incorporated, it's best to let it cool down before we place it in the ice cream maker or even in the freezer. When a mixture goes from really hot to really cold fast, the liquid tends to freeze first and it won't be as creamy
Looking for more refreshing summer recipes? Check these out!
Recipe
Homemade Vegan Peach Ice Cream
Ingredients
- 1 13.5- oz can full-fat coconut milk
- 1 7.5- oz can sweetened and condensed coconut milk
- 2 15- oz cans peaches
- ¼ cup coconut sugar
- 1 teaspoon vanilla
- Toppings - optional
Instructions
- 1. Blend together the coconut milk, sweetened and condensed coconut milk, 1 can of peaches, coconut sugar, and vanilla in a high-speed blender until well combined; set aside
- 2. With the other can of peaches, chop the fruit into small chunks. Transfer the coconut milk mixture to a pot, add in the chunks of peaches, and heat over medium-low until it begins to simmer
- 3. Let the mixture cool to room-temperature. Either transfer the cooled mixture to an ice cream maker or to an ice cream container and place in the fridge for at least 8 hours until soft and creamy
- 4. Once frozen, scoop into bowls and top with toppings if desired
Nutrition
Could I use frozen peaches for this or would it ruin the texture?
Hi Katie! I haven't tried this with frozen peaches but I don't see why they wouldn't work. I would just make sure you pull them apart so you can spread them out evenly in the bottom of the pan. Let me know how it goes!