Vegan Coconut Peach Ice Cream
This vegan coconut peach ice cream just screams summer! It's tangy, sweet and contains a surprisingly delicious flavour combo: peach + coconut.
Cream from 1 can of full fat coconut milk
(approximately 1 cup...I use Native Forest brand)
full fat coconut milk
pure maple syrup
Chill 1 can of
for a few days in the fridge. When it is chilled, turn upside down, open, discard liquid (or save for smoothies!) and scoop out coconut cream. Add to a blender.
Slice peaches and remove pits. Add to blender along with coconut cream.
Puree mixture until smooth.
Pour mixture into a medium sized bowl.
Add can of coconut milk, vanilla, salt and maple syrup. Stir well to combine.
Cover and refrigerate bowl until mixture is fully chilled, overnight if possible.
Churn according to your ice cream maker's instructions.
Store in the freezer in an airtight container when ready.
Churning time will vary, depending on your ice cream maker.
When adding the sweetener, it's OK if it tastes a little too sweet. Once it is churned and frozen, it loses some of the sweetness.
Store your ice cream in an airtight container. Any air will contribute to crystallization and make the texture not-so-nice.
Before serving, let it sit for a while before scooping, so it softens up.
Eat all of it within a few days. This type of ice cream does not do well when kept in the freezer for a long time.
This recipe was printed from Delightful Adventures / www.delightfuladventures.com