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Homemade Vegan Peach Ice Cream

  • Author: Ansley Beutler
  • Total Time: 30 minutes
  • Yield: 2 1/2 Quarts 1x
  • Diet: Vegan


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.


  • 1 13.5-oz can full-fat coconut milk
  • 1 7.5-oz can sweetened and condensed coconut milk
  • 2 15-oz cans peaches
  • 1/4 cup coconut sugar
  • 1 tsp vanilla
  • Toppings (optional)


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

  • Prep Time: 20
  • Cook Time: 10
  • Category: Ice Cream
  • Method: No-Churn
  • Cuisine: American


  • Serving Size: 2 scoops
  • Calories: 213

Keywords: Peach Ice Cream, Homemade Peach Ice Cream, Peaches and Cream Ice Cream, No Churn Peach Ice Cream