Peach Vegan Ice Cream

Delicious Peach Vegan Ice Cream

This vegan ice cream recipe is contributed by our wonderful friend chef/yogi/author Dawn Brockett. We enjoy our ice cream and have found several ways to make it healthyish. We love our ice cream maker.

I first made this peach vegan ice cream with home-canned and spiced peaches from Aunt Carol herself. It was ungodly decadent! If you are not yet in the Aunt Carol home-canned peach club, I suggest you work on that. She adds whole cloves during the canning process. The flavor of cloves is so strong that a little goes a very long way. To mimic the spiced peach flavor, add just the tiniest tip of a teaspoon (less even than 1/8 tsp.) of ground cloves to the blender. The recipe is equally delicious with canned or fresh peaches.

Vegan Peach Ice Cream

Course Dessert

Cuisine American

Keyword ice cream

Equipment

Blender
Ice cream maker

Ingredients

2 cups peaches canned and drained OR fresh and chopped roughly
2 cans 13.5-15 oz each coconut milk--not light coconut milk
6 Tbsp vanilla sugar or plain sugar
2 Tbsp vanilla extract
2 Tbsp peach brandy Amaretto or Cognac (optional, but highly recommended)
1/8 tsp salt

Instructions

Combine all ingredients in a blender. Purée thoroughly. I prefer to leave the peach skins on fresh peaches. If you are with me on this, be sure to let the blender spin for quite some time.
Refrigerate until cool. Make according to the directions of your ice cream maker.
Served topped with fresh, diced peaches and crushed almonds.

Serves–Well, that really depends–maybe 2, maybe 6!

Serving Suggestions:

Serve topped with fresh, diced peaches and crushed, roasted almonds. This provides an additional layer of flavor, reinforcing the flavors in the ice cream itself. The topping will also offer some texture to balance the smooth creaminess of the dessert.

Serve alongside a snifter of the liquor used in the recipe–yet another layer of flavor.

Notes:

Save yourself some money and never buy light coconut milk. Light coconut milk is simply diluted with water, something you could do yourself, though I recommend always using the real deal.

Vanilla sugar is accomplished by burying used vanilla beans (ones out of which you’ve already scraped the seeds for a different recipe) into your container of sugar. Shake it when you think of it–every couple weeks will do– and you’ll end up with the most deliciously aromatic vanilla sugar.

If you don’t have Koenig Vineyards up the road with their gorgeous fruit brandies, use any liquor of your choosing. This being a peach-based recipe, anything almond would be lovely–Amaretto, for example. Or cognac, which is always elegant.