Homemade, no churn Coconut and Peach Ice Cream – only four ingredients needed for this dairy, egg, soy, and gluten free summer treat!
Reasons why summer is the best:
- pimm’s
- tennis
- night walks
- seasonal fruit
- ice cream (!!!)
Considering my love for ice cream I can’t believe it’s taken me this long to share an ice cream recipe on my blog. We’ve made popsicles and we’ve made sorbet (<—the best), but no ice cream.
What gives?
coconut peach ice cream
One thing I’m really excited about with this recipe is that you can make it sans ice cream maker if you want. We actually do have an ice cream maker at home which makes the whole ice cream process pretty mindless, but I wanted a recipe that anyone could make. Whenever I’d try a no churn version of the same recipe I’d end up with a frozen, icy mess that seemed to go from ice to liquid with no in-between.
After reading this post from Crazy Vegan Kitchen I finally realized that my problem was the sugar – or rather lack there of. As it turns out ice cream needs a certain amount of sugar for freezing. Too much sugar means you’ll have to wait longer for your ice cream to freeze. Too little sugar means you’ll end up with ice cream harder than diamond….or at least it will feel that way.
Yeah, Science! *for all my fellow Breaking Bad fans*
variations on a theme
One of my favorite things about making homemade ice cream in general is how much you add to it to make it your own. Just for fun, here are five possible variations on this recipe.
- Mix in crumbled up graham crackers after blending. Gluten free of course.
- Swap out half of the peaches for another fruit, like strawberries or nectarines.
- Use 2-3 frozen bananas in place of the sugar.
- Add 1/2 -1 teaspoon ginger.
- Roast your peaches first for a deeper, more caramelized flavor.
Consider this the first of many ice cream recipes. My love for the cold stuff runs deep.
4 Ingredient Coconut Peach Ice Cream
Homemade, no churn Coconut and Peach Ice Cream - only four ingredients needed for this dairy, egg, soy, and gluten free summer treat!
Ingredients
- 1 can full fat coconut milk (400ml)
- 1/4 cup coconut sugar (45 g) or brown sugar (55g)
- 2 pounds, peaches fresh or fresh, sliced (6-7 peaches)
- 1 teaspoon vanilla extract
Instructions
- In a small sauce pan melt the coconut milk on a low heat. Add the coconut sugar and stir until dissolved. Remove the milk & sugar from the heat and let cool.
- Add the cooled coconut milk and sugar to a blender with the peaches and vanilla extract. Set aside one peach to mix in at the end so that I would have small chunks mixed throughout the ice cream. Blend until completely smooth.
- If you have an ice cream maker follow the steps according to the manufacturers instruction.
- For a no churn version add the ice cream mixture to a freezer safe container and place in the freezer for 4-6 hours. Every hour or so you'll need to take out the ice cream and mix by hand until it's done.
- After freezing completely you'll need to let the ice cream thaw for about 10 minutes before eating.
Notes
- I removed the peel for these pictures, but you can leave them on for the ice cream. If you do leave them on just expect your ice cream to look a little darker in colour. Use frozen peaches to speed up the freeze time.
- Prep time is about 10 minutes, but freeze time is 4-6 hours.Â
Kellie L Mzik says
Is this scoopable as made, or do you need to let it sit out a bit to soften each time?
Sarah Nevins says
Hi Kellie!
You’ll need to let it thaw each time before serving. Low sugar ice creams almost always need a bit of time to thaw before serving. This is because sugar crystals reduce the size of the ice crystals and lower the freezing point of the ice cream. The smaller the ice crystals, the more creamy and easy to scoop the ice cream. Since this recipe is made with coconut milk, it’s also already got a higher water content than most dairy based ice creams. The extra water already makes it prone to getting icy.
Hope that makes sense!
Jane G says
1 Tbls of vodka added before churning will help it stay scoopable
Deborah says
Absolutely delicious! I used 1/4 cup of maple syrup for sweetener and the results were great. Will make this again especially since peaches are in season now!
Sarah Nevins says
Oh wonderful! So glad you enjoyed it – thanks Deborah!
Nicole says
what’s the equivalent measure in frozen sliced peaches? thanks
Sarah Nevins says
Hi Nicole! You’ll need about 2 pounds peaches (907grams) here 🙂
Tyler Wells says
How many qts of ice cream does this make?
Sarah Nevins says
Hi Tyler! It will vary slightly from person to person depending on how the size of the peaches but you should get just about 1 quart
hannah says
I am dairy free and have tried many ice cream recipes, but this one is the best!l
Love It!
Sarah says
Yay! Thanks Hannah – so glad to hear that!
Angela Brown says
A 2 tablespoons of vodka or other alchohol will keep large crunchy ice crystals from forming, keeping it smoother. Can’t taste vodka.
Sarah says
Thanks Angela! That’s such a good idea! I’ve been wanting to try that but completely forgot all about it!