Homemade peach ice cream that’s rich, creamy and no ice cream maker required. Made with all natural, non-dairy ingredients and no refined sugar.
I knew I wanted to share a feel-good ice cream recipe with you this week but I couldn’t decide on a flavor…this time of year, there’s just so much deliciousness to choose from. So I figured I’d go to the store and get struck with inspiration. As soon as I walked into the produce section, the scent of fresh peaches hit me and I knew what I had to do. Homemade peach ice cream. Sweet and summery!
I can’t tell you how powerfully delicious those fresh peaches smelled. Like, they knocked my socks off for a minute. There are lots of summery scents…I’m thinking fresh cut grass, honeysuckle, lilac, smoldering charcoal…but peaches. Fresh, ripe peaches. Instant summer immersion. Is there anything nicer than biting into a juicy, messy peach on a hot summer day?
They’re so pretty I couldn’t resist the urge to take some summery pics of them. I felt like they needed some fresh greenery to hang out with, so I swiped some leaves from the wisteria tree outside. They look kinda like peach tree leaves. I like their ruffled edges.
Here’s the ice cream some of my peaches turned into. I’ve experimented with a few no-churn methods…not everyone wants an ice cream maker, but everyone should be able to make lovely homemade ice cream…and my favorite so far is this one from Minimalist Baker. It’s pretty much you whip coconut cream, fold in your flavor and sweetener and freeze. Oh, and this is big – the sweetness comes mostly from pureed dates. I love that because it’s natural, and they sweeten the ice cream beautifully. Really smart and innovative, as usual from Dana. So that’s the basic ice cream that’s going on here.
Then, the peaches. I want to get as much sweet, round flavor out of them as I can, and when it’s not summer my favorite way to do that is roasting them in the oven. But it is summer, and who wants to kick the oven on now? So I did the next best thing: grilling them briefly on the stovetop. It just takes a few minutes and doesn’t get the kitchen all hot, and helps the peaches be max sweet and flavorful. And I bloomed a little cinnamon with them, too.
Where did that scoop go?
Here it is. I couldn’t take any more pics without having some! I recently found that old, old spoon in a thrift store and I’m really liking it. The handle says “Poli,” which is kind of mysterious. I’ll take a pic of that to show you next time.
I’m specifically calling this homemade peach ice cream, and here’s why that is. I know any ice cream I make at home is homemade, but this is extra homemade. I leave the skins on the peaches…why not? They’re healthy and natural, and add cool little flecks of rosy color to the ice cream. The dates give it an extra warm glow and add some characterful speckles too, and the cinnamon does the same. The grilled cinnamon and peaches give it a homey-fied flavor that reminds me of peach cobblers and crisps. It’s not like any peach ice cream you can buy, and not just because it’s vegan and all-natural. It’s homemade, a little rough around the edges and full of delicious, summery fun. I hope you like it as much as I do. 🙂
Eat Healthy Eat Happy
Homemade peach ice cream that's rich, creamy and no ice cream maker required. Made with all natural, non-dairy ingredients and no refined sugar.
15 minPrep Time
6 minCook Time
21 minTotal Time
- 2 14 oz. cans full-fat coconut milk (chilled overnight)
- about 2 c pitted dates (approx. 8 oz.)
- 1/2 c boiling water
- 1 Tbs olive, canola or coconut oil
- 1 tsp cinnamon
- 4-5 ripe peaches, pitted and roughly chopped (equal to 2 1/2 c)
- juice of 1/2 orange (about 1/4 c)
- 1/4 - 1/2 c maple syrup (add the 1/4 c and taste to see if you'd like more)
- The night before: pop the cans of coconut milk into the fridge to chill.
- Combine the dates and boiling water in a food processor and let stand about 5 minutes. Process until the dates are as smooth as possible and become light and creamy.
- Combine the oil and cinnamon in a frying pan over low-medium heat. Let the cinnamon bloom in the oil for about a minute. Add the chopped peaches, raise the heat to high-medium and saute about 5 minutes. Set aside to cool.
- Open the coconut milk cans and drain the milk into a bowl; set aside. Scoop the thick cream into a large mixing bowl and use an electric mixer to beat until thick and creamy, about 5 minutes. Set the bowl aside in the fridge.
- Add the chopped peaches to the dates in the food processor. Add the orange juice and 1/4 c of the reserved coconut milk - you might want to store the rest for another recipe. Process until totally combined and smooth, about 2 minutes.
- Fold the peach-date mixture into the coconut cream. Fold in the maple syrup; taste and add more if you like. Transfer to a freezer-safe container and freeze 3-4 hours.
- Let the ice cream sit out for about 5-10 minutes to thaw before scooping.
Here’s a peachy 🙂 pinnable pic for your boards: