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:
- night walks
- seasonal fruit
- ice cream (!!!)
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.
Don’t forget to #asaucykitchen on instagram if you try this peach ice cream! I’d love to see what you make with it! You can also post your pictures to my facebook page!
- 1 can full fat coconut milk
- 1/4 cup coconut sugar or brown sugar
- 6 peaches, pitted & diced*
- 1 teaspoon vanilla extract
- 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.
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.
Amount Per Serving:Calories: 228 Saturated Fat: 13g Sodium: 22mg Carbohydrates: 23g Fiber: 3g Sugar: 19g Protein: 2g